To be honest, I love Chinese style desserts more than western style. This probably because Chinese style dessert can always reminds me of childhood and home. This week's dessert is also from China, which is called yolk pastry (蛋黄酥). Traditionally, there are only two fillings in it- red bean paste and salted duck yolk. However, the yolk pastry I share today has four different fillings inside - purple potato paste, mochi, meat floss and salted duck yolk.
With attractive golden color on its appearance and special combination flavor of salty and sweet, there are more and more young people fall in love with this kind of traditional dessert. In CoMo, there's no yolk pastry sold by bakery store as far as I know. You have to make it by yourself or buy it from procurement service. It would cost $40 on average for 6 yolk pastries, which equals to around CN¥ 280. It's extremely expensive compared to its price in China.
Therefore, the better choice for those who want to taste yolk pastry is to make it by themselves. Here is the recipe from Taste of Home:
1. In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture is crumbly. Combine the egg yolk and water; gradually add to flour mixture, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
2. For a double crust, divide pastry in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling.
3. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.
4. For two single crust, divide pastry in half. Roll out each portion to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. Yield: Pastry for double-crust pie (9 inches).
