Dan huang su(蛋黃酥) is a Taiwanese egg yolk pastry. It can be considered a type of mooncake. Dan huang su generally have sweet filling with egg yolk at the center and flaky crust similar to that of the more traditional lik-tau-pong(綠豆椪) as well as Suzhou-style mooncakes.
Traditional Taiwanese pastries often have mung bean filling, though red bean filling is also common today as a result of Japanese influence.
Recipe
Ingredients
- 2 cup + 1 cup all-purpose wheat flour
- 1 tbsp + ½ cup neutral oil
- ¾ cup water
- 1 cup sweet red bean paste(紅豆餡), mung bean paste(綠豆餡), or other filling, separated into 2 tbsp pieces
- ½ cup salted egg yolk
- 1 fresh egg yolk
Directions
- combine 2 cup flour, 1 tbsp oil, ¾ cup water for water-based dough(水油皮)
- knead
- rest 30 to 60 minutes
- knead
- divide and shape into 2 tsp balls
- set aside
- combine 1 cup flour, ½ cup oil for short dough(油酥)
- divide and shape into 2 tsp balls
- set aside
- flatten each piece water-based dough and wrap around a piece of short dough
- gently roll out each piece of layered dough
- gently fold and roll flat 2 to 3 times for layered wrappers
- wrap a piece of sweet bean paste around each salted egg yolk for filling
- wrap layered wrappers around filling pieces
- gently smooth pastry ball
- bake about 10 minutes at 300°F
- beat egg yolk
- brush each pastry with beaten egg yolk
- bake about 10 more minutes at 300°F
- let cool
- serve