A recipe for classic red bean paste and salted egg yolk pastries that are so crumbly they practically crumble! A must-have for the Mid-Autumn Festival!

First, make the oil-based filling. Mix 45 grams of lard and 90 grams of low-gluten flour until smooth, wrap in plastic wrap, and refrigerate until ready to use.

Rub the oily skin until it forms a thin film (like a glove).

The kneaded dough has a smooth surface. Wrap it in plastic wrap and refrigerate it to relax.

Now let's make the filling. Roll the red bean paste into 25-gram balls.

Take a piece of red bean paste, flatten it with your hand, wrap an egg yolk inside, seal the opening with your thumb and forefinger, roll it into a ball, cover with plastic wrap and set aside.

Take out the oil-based dough and the rested dough, divide them into 12 equal portions, and cover with plastic wrap.

Take a piece of dough, flatten it with your hand, and wrap a piece of pastry inside.

First, simply seal the edges, then use the base of your thumb and forefinger to gently push the oily skin upwards little by little.

Continue wrapping the oil filling inside, then pinch the opening closed.

Wrap everything up, cover with plastic wrap, and then you can cover it with a damp cloth to prevent it from drying out.

Take a dough ball, seam side down, press it down and roll it into an oval shape, then carefully flip it over.

Roll it up from top to bottom, cover with plastic wrap, and then with a damp cloth.

Starting from the first one, take out a rolled-up dough, seam side up, and roll it out into a long strip. It doesn't need to be very long—about the same length as in my picture. Then roll it up from top to bottom.

Wrap everything up, cover with plastic wrap, and wipe with a damp cloth.

Take a dough ball, with the seam facing up, and press it in the middle with your finger.

Fold in from the top and bottom towards the middle

Press flat

Press the dough into the size shown in the picture with your palm, and wrap a red bean paste and salted egg yolk filling inside.

Gently push the dough up using the base of your thumb and forefinger.

Seal the edges, and you've made a salted egg yolk pastry dough.

After everything is done, brush on a layer of egg yolk.

After it dries slightly, brush on another layer of egg yolk and sprinkle with sesame seeds.

Bake in a preheated oven at 180 degrees Celsius for 25-28 minutes. The exact time will vary depending on your oven, or you can check the browning of the egg yolk on the surface. I baked mine for 27 minutes.

Fresh out of the oven! So flaky you can't even pick it up!

Cut it open and see... Perfect!

One bite and it's so crumbly it crumbles!

Pack them up and send them to your friends to share!