Colorful Egg Yolk Pastry
1.
Oil skin raw materials: 150 grams of all-purpose flour, 50 grams of lard, 30 grams of powdered sugar, 60 grams of water. Puff pastry raw materials: 120 grams of bottom flour, 60 grams of lard, 5 grams of matcha powder, 5 grams of purple potato powder, 5 grams of strawberry powder The raw materials of gram oil skin and pastry are mixed and kneaded into dough separately. Knead the oil skin for a while to get the gluten out of the noodles.
2.
The kneaded oil skin dough is divided into 30g each
3.
Divide the meringue dough into 20g each, put it in the refrigerator for a few minutes, easy to operate
4.
Wrap the shortcrust dough like a mooncake
5.
Roll out into a strip, roll up
6.
Roll it into strips again, the more layers of egg yolk pastry, roll it out again
7.
Cut in the middle
8.
Cut down and roll out into a circle
9.
I made two kinds of jelly, one is to wrap the egg yolk with red bean paste, and the other is mung bean mixed with cranberry
10.
Put the filling into the pie crust, wrap it up like a moon cake, close the mouth while pressing the filling
11.
After wrapping everything, put it on a baking tray, preheat the oven to 180 degrees, and it will take about 25 minutes. Don’t forget to brush the egg yolk for the original flavor, otherwise it will not look good.
12.
The finished product, isn't it beautiful?
Tips:
1. The noodles are made with lard, which is not allowed to be softened. The oil will be melted when the noodles are mixed with the temperature of the hand.
2. Many recipes brush the egg yolk with a layer of cooking wine and bake it before filling. I don't think it is necessary. If you feel the egg yolk is fishy, remove the film on it and soak it in oil. WeChat ID: alisifang or 1415066591
