#柏翠婚纱大赛# Daisy Egg Yolk Pastry
1.
Soak the egg yolks in rum for an hour
2.
Put the water and oil leather material into the bread machine bucket
3.
Set 16 levels and face keys, start
4.
Knead it into a smooth dough, wrap it in plastic wrap and let it stand for half an hour. Mix the pastry materials and knead it into a dough, wrap it in plastic wrap and let it stand for half an hour
5.
Divide the water and oily skin and shortcrust into 15 parts, and cover with plastic wrap
6.
Wrap the water and oil skin over the pastry, tighten the mouth downwards
7.
Prepare all the egg yolk meringue, cover with plastic wrap and let stand for 20 minutes
8.
Take a portion of egg yolk meringue and roll it into a beef tongue shape and roll it from top to bottom
9.
Make all the puff pastry in turn, cover with plastic wrap and let stand for 20 minutes, repeat steps 8 and 9 once
10.
Treat the filling when the puff pastry rests: the red bean filling is divided into 25g portions evenly
11.
Press the red bean paste into a circle, wrap the egg yolk, and make a circle
12.
Take a portion of meringue, press your fingers in the middle and pinch it tightly in the middle
13.
Pinch the puff pastry into a round shape, wrap the filling, tighten the mouth of the puff downwards
14.
Prepare a piece of plastic and cut it into diamonds on the surface of the egg yolk pastry
15.
Brush the shaped egg yolk pastry with egg yolk liquid and sprinkle with black sesame seeds
16.
Preheat the oven to 200 degrees, the upper and lower fire for about 30 minutes
17.
Soften the butter in the petal material and add sugar powder to beat, add egg liquid in portions, mix well, sieve in low powder and mix well, add a little red pigment, and cut the petal shape with an oval cutting die. Oven at 180 degrees for about 15 minutes
18.
Let the toasted petals cool, dip a little melted chocolate in the middle, and put the egg yolk crisp
19.
Daisy flower language only belongs to spring: purity, happiness, peace, hope
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