Group A
Ingredient
KG
0.500
0.250
Icing sugar
0.050
Milk Powder
0.050
Total Weight: 0.850
Group B
Ingredient
KG
Dou Yung Paste
0.150
0.075
Watermelon Seed (roasted)
0.025
Glutinous Rice Flour (Koh Fun)
0.025
Total Weight: 0.275
Group C
Ingredient
KG
Salted Egg Yolk (pcs)
4.000
Total Weight: 4.000
- Place all Group A ingredients into a mixing bowl. Then use beater to beat approximately 1 minute at low speed.
- Scrape down the mixture. Beat further for 1 minute at medium speed until the dough is smooth. Set aside.
- Bake the salted egg yolks in oven for +/- 15 min at temperature 190°C. Leave to cool for use later.
- Place all Group B ingredients into mixing bowl and mix well. Portion to 75gm per piece.
- Wrap the salted egg yolk with the dou yung paste and make into round shape.
- Take Group A dough and portion to 75gm and flatten the dough. Place the dou yung paste with salted egg yolk in the center and wrap it up. Shape dough into oval design.
- Arrange onto baking tray and brush the surface with egg yolk.
- Bake at 190°C (top) and 150°C (bottom) heat for +/- 20 minutes.
Total Weight: 1.050
Group 2
Ingredient
KG
Lotus Paste
0.240
Salted Egg Yolk (pcs)
6.000
Total Weight: 6.240
Group 3
Ingredient
KG
Egg Yolk (pcs)
2.000
Total Weight: 2.000
- Place ingredients G1 into the mixer and beat at medium speed until evenly combined. Divide into 60gm portions (approx. 6pcs).
- Divide lotus paste into 40gm (6pcs) and flatten it slightly.
- Place the salted egg yolk in the middle of the lotus paste and wrap it.
- Then wrap the dough over the lotus paste. Cut the surface for design to your preference.
- Apply a layer of egg yolk over the dough surface.
- Bake at 210°C for 30 minutes.
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