Dan Huang Su (Pastry Mooncake with Salty Egg Yolk, 蛋黄酥)

Method18 steps

1. 1

   Step 1: Sift the 70 g all-purpose flour, 20 g low-gluten flour, 12 g powdered sugar and 1/8 tsp salt into a stand-mixer bowl. Add the 35 g softened butter and 40 ml ice water; mix with a spatula to form a rough dough. Fit the dough hook, drape the dough over it and knead on mixer setting 4 until smooth and elastic, about 10 minutes. Stop the mixer and lift the dough back onto the hook if it flattens below the hook. The dough should stretch into a thin, semi-transparent sheet without tearing; knead a little longer if needed.

   Uses 70 g all-purpose flour · 20 g low-gluten flour (pastry or cake flour) · 12 g powdered sugar (1 tbsp) · 1/8 tsp salt · 35 g unsalted butter, softened · 40 ml ice water

2. 2

   Step 2: Cover the water dough and let it rest for 10 minutes.

   Rest water dough · 10 minUses water dough

3. 3

   Step 3: Combine the 110 g low-gluten flour and 55 g shortening in a separate bowl. Press and mix with your hands, then work on the counter until the oil dough is smooth and uniform.

   Uses 110 g low-gluten flour (pastry or cake flour) · 55 g shortening

4. 4

   Step 4: Cover the oil dough and let it rest for 5 minutes.

   Rest oil dough · 5 minUses oil dough

5. 5

   Step 5: Use the 400 g of your chosen firm homemade paste to make sixteen 25 g balls. Flatten each into a disc about 2.5 inches (6.5 cm) wide, place one ready-cooked salted duck yolk in the center, and gently enclose it in the paste. Press out air without damaging the yolk, then smooth each filled ball between your hands.

   Uses 400 g homemade red bean paste or homemade lotus seed paste · 16 ready-cooked salted duck egg yolks

6. 6

   Step 6: Weigh the complete rested water-dough batch and divide it into sixteen equal portions. Shape each into a ball by pulling the edges toward the center and pinching the seam closed. Keep every portion covered with plastic wrap to prevent drying.

   Uses rested water dough

7. 7

   Step 7: Weigh the complete rested oil-dough batch and divide it into sixteen equal portions. Roll each into a ball and keep the portions covered.

   Uses rested oil dough

8. 8

   Step 8: Flatten one water-dough ball into a disc about 2.5 inches (6.5 cm) wide, keeping the center thicker than its edges. Put one oil-dough ball in the center, lift the water-dough edges around it and pinch to seal. Repeat for all sixteen pairs, keeping the wrapped balls covered.

   Uses sixteen water-dough portions · sixteen oil-dough portions

9. 9

   Step 9: Preheat the oven to 350°F (176°C).

10. 10

    Step 10: Set a wrapped dough ball sealed-side down and flatten gently. Roll it into a strip about 5 inches (12.5 cm) long, flip seam-side up and roll from a short end into a thick jelly roll. Rotate the roll 90°, flatten it, roll into another 5-inch (12.5 cm) strip and roll up again. Keep covered and repeat with the remaining wrapped balls.

    Uses sixteen wrapped dough balls

11. 11

    Step 11: Begin with the first rolled piece. Press its middle so the swirled ends face outward, fold the ends into the center and press into a disc. Roll to about 5 inches (12.5 cm) in diameter. Place one paste-and-yolk filling ball in the center, stretch the dough around it, pinch closed and smooth between your palms. Repeat for all sixteen pastries, keeping the pieces covered as you work.

    Uses sixteen layered dough rolls · sixteen paste-and-yolk filling balls

12. 12

    Step 12: Line a baking tray with parchment and place the assembled pastries at least 1 inch (2.5 cm) apart.

    Uses sixteen assembled pastries

13. 13

    Step 13: Lightly beat the separate 2–3 egg yolks to make one batch of egg wash. Brush a thin first coat over the tops of the pastries, reserving the rest of the same wash for the second coat.

    Uses 2–3 egg yolks for the two coats of egg wash · arranged pastries

14. 14

    Step 14: Let the first thin coat of egg wash rest for 5 minutes.

    Rest first egg-wash coat · 5 minUses pastries with first egg-wash coat

15. 15

    Step 15: Brush a second thin coat over the pastries using the reserved wash from the same 2–3-yolk batch.

    Uses pastries after first-coat rest · reserved egg wash

16. 16

    Step 16: Lightly wet your fingertip with the separate decorating water, dip it in the black sesame seeds and tap the top of each pastry to decorate.

    Uses twice-washed pastries · Black sesame seeds, for decorating · Water, to lightly wet a fingertip for the sesame decoration

17. 17

    Step 17: Bake at 350°F (176°C) for 15–20 minutes, until the egg wash is golden and the pastry is cooked through and flaky. Remove the baking tray from the oven.

    Bake mooncakes · 20 minUses decorated pastries

18. 18

    Step 18: Let the baked pastries cool for 15 minutes before serving. Refrigerate uneaten egg-filled pastries promptly in clean covered containers at 40°F (4°C) or colder; do not leave them out for more than 2 hours, or 1 hour above 90°F (32°C).

    Cool pastries before serving · 15 minUses baked egg-filled mooncakes