Hard 75 min serves 8

Salted Egg Yolk Pastry (蛋黄酥)

Name: Salted Egg Yolk Pastry (蛋黄酥)
Total time: 75 min
Yield: 8 servings
Cuisine: Jiangsu-Zhejiang Dim Sum
Ingredients: Low-protein flour (水油皮); Low-protein flour (油酥); Lard; Lard (for paste); Water; Salted duck egg yolks; Red bean paste; Egg wash

蛋黄酥 · dàn huáng sū

家庭快手版 · Home version: 家庭版：水油皮+油酥，咸蛋黄灵魂

The king of Chinese pastries — a perfect sphere of flaky layers surrounding sweet bean paste and a salted duck egg yolk. The contrast of salty and sweet is what makes this addictive. Made for Mid-Autumn but enjoyed year-round.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

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Ingredients

Low-protein flour (水油皮)低筋面粉（水油皮）🛒 local120 g
Low-protein flour (油酥)低筋面粉（油酥）🛒 local80 g
Lard猪油🛒 local45 g
Lard (for paste)猪油（油酥用）🛒 local40 g
Water水🛒 local50 ml
Salted duck egg yolks咸鸭蛋黄🏮 asian8 pieces
Red bean paste红豆沙🏮 asian240 g
Egg wash蛋液🛒 local1

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Make water-oil dough: mix 120g flour, 45g lard, water. Knead smooth. Rest 30 min.
🔍 Look for
Visual: 面团应柔软有弹性，如婴儿脸颊Dough should be soft and elastic, like a baby's cheek
You know it's right when: 面团光滑有延展
2Make oil paste: mix 80g flour with 40g lard until smooth. Should be soft putty.
🔍 Look for
Visual: 油酥应顺滑无颗粒可涂抹Paste should be smooth, no lumps, spreadable
You know it's right when: 油酥软如橡皮泥
3Prepare filling: wrap 30g red bean paste around each salted yolk. Chill 15 minutes.
🔍 Look for
Visual: 球应光滑紧实不开裂Ball should be smooth and firm, not cracking
You know it's right when: 馅球紧实不散
4Divide water-oil dough into 8. Roll each into circle. Place oil paste in center, wrap.
🔍 Look for
Visual: 收口必须密封——有裂缝油酥会漏Seam must be sealed — any crack = oil paste leaks out
You know it's right when: 收口捏紧
5Roll into oval, fold like letter, roll again, fold again. Rest 15 min. Repeat once.
🔍 Look for
Visual: 折叠后面团应凉爽——若发热需冷藏After folds, dough should be cool — if warm, chill
You know it's right when: 层次分明
6Roll into circle, place filling, wrap. Flatten slightly. Brush egg wash, sprinkle sesame.
🔍 Look for
Visual: 表面应光滑——有裂纹烤后明显Surface should be smooth — cracks will show after baking
You know it's right when: 收口密封
7Bake at 180°C (350°F) for 25-28 minutes. Rotate halfway. Cool completely.
🔍 Look for Medium heat 约25-28分钟
Visual: 酥皮应深金黄，层间可见分离Pastry should be deep golden with visible layer separation
You know it's right when: 敲底清脆、层间分离

Tips

· Salted egg yolks: steam 5 minutes before wrapping to remove raw smell
· Keep dough cool — warm lard = heavy pastry
· The double-fold technique creates 9+ layers minimum
· Serve at room temperature — refrigeration makes pastry tough

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.