#aca Baking Star Competition# Three-color Chinese Crisp Dian

#aca Baking Star Competition# Three-color Chinese Crisp Dian

1. Prepare the required materials, neutralize the salted egg yolk with oil and white wine and soak overnight to remove the fishy

2. Put the baking tray with tin foil and put the salted egg yolk in the oven at 180 degrees and bake for 10 minutes. The egg yolk is relatively large. I use everything for the second purpose.

3. Take the right amount of red bean paste stuffing and half the salty yellow

4. I also made a few purple potato egg yolk fillings. For the chrysanthemum crisps, we use pure purple potato fillings.

5. Make water oil skin: mix 150G flour + 40G sugar + 40G lard + water to make water oil skin dough, put it in the refrigerator and relax for 20 minutes

6. Mix 100G of flour + 50G of lard to form shortbread dough

7. Divide the pastry dough into three parts, add matcha powder and purple potato mash to knead the pastry into different colors, then put it in the refrigerator to relax for 20 minutes

8. Take out the loose pastry dough and water-oil crust dough and divide them into smaller portions, the quantity should be the same (the water-oil crust dough is bigger than the pastry dough)

9. Wrap a shortbread dough with a water-and-oily skin, with the mouth facing down

10. Roll out the breaded dough, roll it up again, and let it rest for 20 minutes after it’s done.

11. The small roll dough that wakes up is rolled out again and rolled up

12. Do all the parts one by one and leave it for 20 minutes again (after waking up, repeat the steps of rolling and rolling again)

13. For the last small roll of dough, directly fold the ends in half toward the middle, and flatten it with a rolling pin

14. Put a bean paste and egg yolk filling

15. Pack it up, close it and roll it down

16. For purple sweet potato crisp and matcha crisp, cut the small roll dough directly from the middle, and roll out the filling from the cut surface. The lotus cake is wrapped in 15 steps as above, and cut 3 knives on it. The chrysanthemum pastry is wrapped in 15 steps as above, and rolled out. Use scissors to make a few cuts around the dough, twist each petal in one direction, and the purple potato filling is up. Bauhinia pastry is wrapped in 15 steps as above, rolled out, and the dough is divided into 6 portions, and two small cuts are made in the middle of each portion, and the two corners of each portion are squeezed into the middle.

17. Arrange the finished pastry into the baking tray, brush the original flavor with egg wash, sprinkle with black sesame seeds for garnish

18. Bake it in a 170-degree oven for 30 minutes until it is colored.

Tips:

After the pastry dough and the water and oil skin are finished, they must be relaxed for 20 minutes before using, so that the dough is easier to handle; and the proofing time after each step of rolling out and rolling can not be saved;
If lard is not available, you can use butter or salad oil instead.
You don’t need to brush the egg liquid that you don’t like. The finished product should be whiter.