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Mid-Autumn Festival is around the corner, a festive time when family gather and BBQ all day, visiting friends and relatives to gift one another moon-cakes and stuff. I am here in Dublin missing all those hustling and bustling, my family and all the amazing food. I’ve always loved the salted egg yolk pastries and now coupled with a feeling of nostalgia, I decided to make my own low-carb version of salted egg yolk pastries, provided that I could get the salted egg yolks in an Asian supermarket. I went to the market yesterday evening and could only get fresh salted eggs which need to be cooked and baked before being used in the pastries, albeit troublesome, I bought it anyways!
Who knew that preparing salted egg yolks were the least cumbersome part of the bake. It took me forever to prepare the mashed red beans without added sugar, vegetable oil and other additives. The mashed red beans I made is nice and healthy, though it is loaded carbs I’m gonna count it as good carbs!
The second most difficult part when making the pastry was to wrap and shape the pastry. I didn’t have lards that’s called for in the recipe so I used unsalted butter only which resulted in a less elastic dough that cracks rather easily. I couldn’t make my pastries look nice until my forth attempt. I also forgot to get some black sesame so I used white ones instead to garnish the top in the end.
I only began to make the pastry pass midnight yesterday and by the time they were baked it was already two in the morning. Though it is best served cool I couldn’t wait to devour one already!
It took time for sure to make your own salted egg yolk pastries however the first bite made it all worth it. The pastry was soft and creamy, though it is not as layered and dry as the traditional ones it still tastes great. One salted egg yolk pastry’s net carb is less than 6 grams but that doesn’t mean it had little calories you know what I’m saying? Lol.
Happy Moon Festival everyone!
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