Pumpkin Fillling with Salted Egg Yolk Flaky Pastry (金瓜咸蛋黄酥/黄金酥)

Mid-autumn/ mooncake festival falls on 8 Sept 2014 this year.  I'm not really addicted to the mooncakes selling in the market, there are too sweet for me. Thus i have another option: salted egg yolk flaky pastry. I choose to use the pumpkin filling instead of red bean/lotus. Add a light pandan flavor, it smells and tastes nice and unique which you won't find this in anywhere.

Ingredients

Shortcrust Pastry Dough (水皮)

• 13g of shortening    13 克白油
• 4g of custard sugar    4 克砂糖
• 41g of all-purpose flour   41 克普通/中筋麵粉
• 23ml of water    23 毫升水

Flaky Pastry Dough (油皮)

• 37g of all-purpose flour    37 克普通/中筋面粉
• 23g of shortening    23 克白油

Pumpkin Filling (金瓜/南瓜馅)

• 500g of pumpkin puree    500 克南瓜泥
• 62g of custard sugar    62 克砂糖
• 20g of groundnut cooking oil    20 克花生油
• 6 slices of pandan leaves    6片班兰叶

Salted Egg Yolk (咸蛋黄)

• 4pcs of salted egg yolk    4粒 咸蛋黄
• a touch of rice/ginger wine    少许米酒/姜酒

Final Garnish

• 1 egg yolk + a touch of light soya sauce (stir well)    1 个蛋黄加少许酱油 (拌匀)
• sesame/grind nuts    芝麻/坚果碎

 
 
 

 Steps 

Pumpkin Filling (金瓜/南瓜馅)

1. Heat up the pan and pour in the groundnut cooking oil.     烧热花生油。
2. Place the pumpkin puree in the pan. Stir the mixture for about 3 minutes.      加進南瓜泥炒约3分钟。
3. Add-in the sugar and stir evenly. Cook (and always stir) the mixture with medium heat until they become dry and sticky paste like in photo 7. This process will take nearly 15-20 minutes.     加进糖混合均匀。用中火继续炒至南瓜泥干身黏成一团(如图7)，这过程需约15-20分钟。
4. Place the pandan leaves in the pumpkin paste to have the nice aroma. Off the heat and let it to cold.   加进班兰叶煮香。让煮好的南瓜馅冷却。
5. Take 120g of the pumpkin paste, divide into 4 portions. Roll into balls.    南瓜馅取120克，分成4等份(每份~30克)， 揉成球状。

Salted Egg Yolk (咸蛋黄)

1. Crack the salted eggs and reserve the egg yolks.     把咸蛋黄从咸蛋取出待用。
2. Place the egg yolks in the baking tray, spray some rice wine/ginger wine on the yolk's surface.    咸蛋黄摆在烤盘，然后喷些米酒/姜酒在表面上。
3. Bake the yolks 8 minutes at 170°C.    以170°C烤咸蛋黄8分钟。

Shortcrust Pastry Dough (水皮)

1. Place the shortening, flour, sugar and water into a mixing bowl. Knead into a fine dough by hand for about 8 minutes.     把白油、粉、糖和水都放进碗里。用手揉成约8分钟直到面团光滑不沾手。
2. Roll the dough into a ball and rest about 30 minutes.    面团滚成球状然后休面30分钟。
3. Divide the dough into 4 portions (~20g each). Roll them into balls and rest 10 minutes.    面团分成4等份(每份~20克)， 揉成球状休面10分钟。

Flaky Pastry Dough (油皮)

1. Place all the ingredients into a mixing bowl and mix into a dough evenly by hand. Shorter kneading time is better in this step.     把所有材料放入碗里揉成一个均匀面团即可，不需揉太久。
2. Rest the dough in fridge for 30 minutes.    面团放在冰箱休面30分钟。
3. Divide the dough into 4 portions (~15g each). Roll them into balls and rest 10 minutes.    面团分成4等份(每份~15克)， 揉成球状休面10分钟。

Assemble

1. Take a pumpkin paste ball and wrap a salted egg yolk in the middle like in photo 17.    取一份南瓜球馅包着一颗咸蛋红， 如图17。
2. Roll out a shortcrust pastry ball and wrap a flaky pastry ball like in photo 20. Rest the dough 10 minutes.    杆扁一份水皮，接着置一份油皮在中央包住搓圆，如图20那样。休面10分钟。
3. Roll out the dough from previous step into oval shape. Roll up from 1 side to another side (in photo 22-25). Rest for 10 minutes.    把步骤2的面团杆成椭圆形，再从一边卷起到另一边 (图22-25)。休面10分钟。
4. Repeat step 3 (photo 26-28).    重复步骤3 (图26-28)。
5. Take 1 dough from step 4，fold both ends to the middle (photo 30) and make it into a ball. Roll out the ball and wrap a pumpkin paste ball (with salted egg yolk) in the center (photo 31-34).    取一份步骤4的面团,两边尾端折去中间(如图30)，再揉成球状。压扁圆状，杆平后包起一份南瓜咸蛋黄馅 (图31-34)。
6. Egg wash the flaky pastries twice (Let the first coat dried then follow by the second coat). Sprinkle the sesame/grind nuts on top. Bake at 170°C  for 25-30 minutes.    南瓜酥表面涂上两层蛋液  (第一层干后才涂第二层)。撒上芝麻/坚果碎，以170°C烘25-30分钟。