Egg Yolk Puff | Mid-autumn festival recipe

蛋黃酥
材料（份量72個，蓮蓉和紅豆味各36個）
水皮 Water Dough
中筋麵粉 all purpose flour 720g
糖粉 icing sugar 144g
酥油 ghee 270g (up to 370g depends on the absorption of the flour)
水 water 320g
油皮 Oil Dough
中筋麵粉 all purpose flour 720g
酥油 ghee 360g
餡料 Filling
鹹蛋 salty egg 36
斑蘭味蓮蓉 lotus seed paste with pandan flavour 900g
紅豆蓉 red bean paste 900g
蛋黃酥面 Topping
雞蛋黃 egg yolk 4
黑芝麻 black sesame 1 tablespoon
白芝麻 white sesame 1 tablespoon

[@cookingwithmimmo]

我非常喜欢 🌸😊

[@81eric77]

Is it possible to deliver to Korea?

[@eatathome]

haha, I hope so~ It can only eat while freshly made.

[@yunl9051]

did you coat the puffs with egg yolk before baking or after baking?

[@eatathome]

Hello, we brushed the egg yolk in the mid of process. Coat the puffs after 15 min baking and put back to the oven for 15 min~

[@yunl9051]

thanks!@@eatathome