Egg Yolk Pastry

Egg Yolk Pastry

　　Ingredients: 250g wheat starch, 5 cooked egg yolks, 125g lard.

　　Seasonings: 200g minced pork, mushrooms, dried bamboo shoots, chopped scallions, salt, MSG, pepper, cornstarch, sugar, lard, and appropriate amounts of other seasonings.

　　Preparation method: soak, fry. First, pour boiling water over the wheat starch to cook it, then add the cooked egg yolks and lard, and knead until smooth. Divide the dough into 20 portions. Stir-fry the minced pork in lard until crumbly, then add mushrooms, dried bamboo shoots, salt, MSG, pepper, thicken with cornstarch, sprinkle with scallions, and stir-fry until the filling is cooked. Then wrap the filling in the dough portions to form round patties about 4cm in diameter and 2cm thick. Fry them in lard heated to 40–50% temperature until golden brown and netted in appearance. Remove from oil, drain, and plate.

　　Flavor profile: Golden color, crispy and fluffy texture; the surface has a net-like pattern, with a savory and delicious taste.

　　Technical tips: Control the frying oil temperature at 40–50% heat.