Butter Version of Three-color Egg Yolk Pastry
1.
Soak the duck egg yolk with edible oil two days in advance, because the egg yolk will be a little dry after being vacuum packed and frozen.
2.
Prepare the jujube paste filling, homemade or commercially available, about 360g is enough.
3.
Put the soaked egg yolk on a paper towel to remove excess oil.
4.
Roll the soaked salted egg yolk in white wine to get rid of it. Bake it in the oven at 160°C for 5 minutes.
5.
Two types of dough are made separately, the water-oil skin and the pastry dough, and the water-oil skin needs to be kneaded to form the film.
6.
Divide the shortbread into three evenly, one with the right amount of red yeast rice powder, one with the right amount of matcha powder, and one with the original flavor.
7.
The water and oily skin is also divided into three parts, one of which is divided into four parts, and the other two parts are divided into two parts, so that 4 large doughs and 4 small doughs are obtained.
8.
The original pastry is divided into four portions, and the matcha flavor and red yeast rice flavor are divided into two portions.
9.
Wrap the shortbread of the corresponding size into the oil crust and relax it downward for 10 minutes. Take a portion and squeeze it by hand.
10.
Then roll it into an oval shape with a rolling pin.
11.
Roll up from top to bottom, relax for ten minutes, then squeeze it with your hands.
12.
The rolling pin is rolled out.
13.
Roll up, and after all the shortbread corresponding to the oily skin is made, let it relax for ten minutes, and cover the whole process with plastic wrap to prevent water loss.
14.
For the filling core part, an egg yolk and jujube paste filling total 40 grams.
15.
Wrap the duck egg yolk with jujube paste stuffing and make it all.
16.
Take a piece of dough, press a trace with your index finger in the middle, and move the two sides closer to the middle.
17.
Use a rolling pin to roll the dough into a circle, slightly thicker in the middle.
18.
The dough is wrapped with a filling and closed downwards, and the original egg yolk pastry is completed.
19.
Take the red yeast rice flavour as an example, cut the rolled dough into the middle, with the cut side facing up.
20.
Roll it out with a rolling pin, slightly thicker in the middle.
21.
The cut surface is facing outwards, and the filling is wrapped and the mouth is down to complete.
22.
The three flavors of egg yolk crisps are prepared in sequence and placed in a non-stick baking tray.
23.
At this time, the COUSS oven can be preheated. Set the oven to 175 degrees for 30 minutes. After setting the temperature and time, close the door of the oven, the oven will automatically preheat and beep, and you can put the egg yolk pastry for baking.
24.
When the oven is preheating, take an egg yolk and brush it on the original egg yolk crisp, sprinkle a little black sesame seeds for decoration.
25.
After the oven is preheated, put the egg yolk pastry into it. The bright observation window makes me nowhere to hide haha.
26.
When the time is up, the delicious egg yolk cake is ready, and the egg butter is moist and white.
