Homemade Matcha Egg Yolk Cakes: A Step-by-Step Guide71

Matcha egg yolk cakes (抹茶蛋黄酥), a delightful fusion of Japanese matcha and traditional Chinese pastry, offer a unique and exquisite taste experience. These delicate pastries boast a crisp, buttery exterior encasing a rich, sweet custard filling studded with salted egg yolks. While they may seem intimidating, crafting these delectable treats at home is surprisingly achievable with a bit of patience and the right guidance. This comprehensive guide will walk you through each step, ensuring your homemade matcha egg yolk cakes are as delicious as any you’ve ever tasted.

I. Ingredients: Before we begin, let’s gather our ingredients. Accurate measurements are crucial for optimal results. This recipe yields approximately 12-15 cakes.

A. For the Pastry Dough:
250g All-purpose flour (plus extra for dusting)
100g Cold unsalted butter, cubed
50g Vegetable shortening, cubed
50g Powdered sugar
1 large Egg yolk
2-3 tbsp Ice water
Pinch of salt

B. For the Matcha Filling:
100g Red bean paste (sweetened)
2 tbsp Matcha powder (culinary grade)
1 tbsp Milk or water (to adjust consistency)

C. For the Salted Egg Yolk Filling:
6-8 Salted egg yolks (preserved)
2 tbsp Sugar
1 tbsp Cooking oil

II. Preparing the Salted Egg Yolk Filling:

Begin by preparing the salted egg yolk filling. This is a crucial step for achieving that rich, savory counterpoint to the sweet matcha. Steam the salted egg yolks for 10 minutes to soften them. Once cooled, mash them with a fork, ensuring a smooth consistency. Gently mix in the sugar and cooking oil until well combined. Set aside.

III. Preparing the Matcha Filling:

In a bowl, combine the red bean paste and matcha powder. Gradually add milk or water, a teaspoon at a time, until you achieve a smooth, pliable paste. The consistency should be firm enough to hold its shape but not overly dry.

IV. Making the Pastry Dough:

This step requires cold ingredients. Cold butter and shortening are key to a flaky crust. In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and gradually incorporate the ice water, mixing until the dough just comes together. Avoid overmixing. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

V. Assembling and Baking the Cakes:

After chilling, roll out the dough on a lightly floured surface to about 3mm thickness. Use a 3-inch cookie cutter to cut out circles. Place a spoonful of matcha filling in the center of each circle, followed by a portion of the salted egg yolk filling. Gently fold the dough over to form a half-moon shape, crimping the edges to seal. Brush the tops with a beaten egg yolk for a glossy finish.

Preheat your oven to 350°F (175°C). Place the assembled cakes onto a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the pastries are golden brown and the filling is heated through. Allow to cool completely on a wire rack before serving.

VI. Tips and Variations:
For extra flaky layers: You can perform a simple lamination technique by folding the dough several times before chilling.
Adjust sweetness: If you prefer a less sweet filling, reduce the amount of sugar in both the salted egg yolk and red bean paste.
Experiment with flavors: Consider adding a hint of vanilla extract to the pastry dough or using different types of bean paste, like lotus seed paste.
Storage: Store leftover cakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Making matcha egg yolk cakes is a rewarding experience. The combination of textures and flavors—the crisp, buttery pastry, the smooth matcha filling, and the rich, salty egg yolks—creates a truly unforgettable treat. While it requires some time and effort, the result is well worth it. Enjoy the process, and savor the deliciousness of your homemade matcha egg yolk cakes!

2025-03-07

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