Huaiyang Pastries 2 : Baked Salted Yolk Kaya Puffs

开开心心的吃  不怕胖不要美

For those with a sweet tooth, use the spiral curry puff  dough and wrap with salted yolk kaya....utterly delicious! Many refused to believe kaya and salted yolk jived well till they took a big bite of the puff and the saltish-sweet custard bewildered them...bizzarrely tasty. This has yet  to hit the market as everyone is mad over the salted yolk crossiants.

Simply, steam two yolks for 10 mins and mash them when hot with a fork or butter knife. Combine 80g Nyonya kaya with the mashed yolk and chilled for half hour before using. Use half recipe of spiral curry puff dough . You may use a cookie cutter to get smaller even rounds. I deep fry them for 1- 2 mins to puff up the flakes. When you can see the flakes clearly, lift them up and bake in a 180 degrees preheated oven for 15 mins. Turn off oven and leave the puffs inside for 5 mins. A quick deep fry of the puffs gives thicker flakes and a nicer finish. Baking the puffs instead of frying also prevents the kaya oozing in the high pressure hot oil. 

angelic

mash immediate after steam

a blend of yolks and nyonya kaya

When bubbles appear, get ready to put in the kaya puff slowly...fry for 1 min. Tilt d pan so less oil needed . Lift them onto a tray lined with paper towel. I fry one at a time.

They may not look nice at this stage, once baked ( 15 mins @ 180 degrees ) would be nice golden and crispy. Extremely rich, limit to two ! 

In last batch, I did one swiss rolling to test the outcome : the flakes aren't so pretty, lesser and thicker.

food quote: 撿了芝麻，丟了西瓜："In order to pick up a sesame seed, one drops a watermelon"：To concentrate on trivial matters to the neglect of important ones.

Cook as to how you like to eat it, join me if we share the same taste.  PaulaCookingFingers

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