Egg Yolk Pastry~purple Sweet Potato, Matcha, Original Flavor~flower and Full Moon, Happy Mid-autumn Festival~the Method of Making Six-color Egg Yolk Pastry at Once is Included~

Egg Yolk Pastry~purple Sweet Potato, Matcha, Original Flavor~flower and Full Moon, Happy Mid-autumn Festival~the Method of Making Six-color Egg Yolk Pastry at Once is Included~

1. Every year the Mid-Autumn Festival will draw up a recipe~
The first three-color egg yolk pastry made the year ago is also the origin of the recipe~

2. I made it last year and made 6 colors at a time, adding more bamboo charcoal powder, red yeast rice powder, and cocoa powder.

3. This year it is still in six colors, with more pumpkin powder, which is also circled.
It is recommended to read the recipe several times before starting to do it, and then start with confidence~

4. Prepare all the materials first.
Put all the ingredients in the oil crust into the bucket of the bread machine, start the kneading program, and knead to the dough expansion stage. I knead it for 45 minutes. If there is no bread machine, put it in the basin and knead it by hand, the same.

5. The best way to make purple sweet potato and matcha is to knead out the film, otherwise it will not look good. This formula is very easy to use, and the film effect is good.

6. Put the kneaded oily skin in a fresh-keeping bag, seal the mouth, put it in a warm place, and let it rise for 30 minutes.

7. Mix all the low flour for pastry and lard, and knead well.

8. Divide into three parts and add two parts to the purple sweet potato powder and matcha powder.

9. Cover it with plastic wrap and let it rise in a warm place for about 20 minutes.

10. While waiting, divide the bean paste into 24 portions (25g on average) and round them.

11. Take one, press flat, and pack an egg yolk.

12. Knead the circle with your hands.

13. After everything is wrapped, cover with plastic wrap and set aside.

14. Note that the purple pastry is divided equally into 4 parts, and so is the green pastry. But the original color should be divided into 8 parts, make no mistake, and then round.

15. Divide the oil skin into 3 parts first.

16. Two of them are equally divided into 4 parts, a total of 8 parts rounded. The other oily skin is divided into 8 parts and rounded.

17. Next, take a portion of the oily skin, flatten it, and pack a portion of the oily pastry.
*The bulky oil pastry corresponds to the bulky oily skin, and vice versa. The volume of purple sweet potato and matcha is large, and the volume of the original color is twice as small. As for why, it will be clear later.

18. When wrapping, slowly push up the oily skin until it is all wrapped up and pinch it tightly.

*If you feel a little more oily skin at the closing area, you can pull it off.

19. Round it up, place it down, wrap it and cover it with plastic wrap for later use.

20. Remember to always cover the plastic wrap, especially when the weather is dry, and avoid dry skin. This is how it looks all wrapped.

21. Take one from the middle and roll it out on both ends with a rolling pin, into a bull tongue shape.

*The operation of the three colors is the same, don't doubt, just the size and color are different.

22. Then roll it up from bottom to top.

23. After all the rolls are finished, cover with plastic wrap and allow to proof for 20 minutes.

*This step must not be lazy, it must be operated. If it is not waked up, the crisping effect will not be good.

24. Flatten the conditioned roll and roll it out again.

*Be careful not to be too narrow when you roll this time, and the more regular the better, preferably rectangular. Although the longer the roll, the more laps the finished product will look better, but the red bean paste may come out, so it’s good to be moderate, not too slender.

25. Roll up the same.

26. It is still covered with plastic wrap and proofed for 20 minutes.

27. The operation of the different colors below is different, so pay attention to it~

Purple and green method of operation: take a roll and divide it into two from the middle with a knife.

*Be sure to use a sharp knife, so that you can make a good cut and the finished product is beautiful.

28. Take half of the roll and squeeze it with the palm of your hand. You can also pinch it with your fingers, and focus the circle in the middle as much as possible.

29. Roll it out with a rolling pin, making it a little thicker in the middle and a little thinner on the sides. The bottom of the finished product will be very thick if it is rolled flat.

30. This is matcha:

31. Try to keep the circle in the center.

32. Then turn it over, wrap the bean paste and egg yolk filling, slowly close the mouth, and pinch it tightly.

*After closing and pinching, if there is any extra part, it can be pulled off or bent and flattened. I tried all of them, and the cut will look more beautiful, but it doesn’t matter if you eat it yourself.

33. After everything is wrapped, put it in a baking tray with the mouth down, and cover with plastic wrap.

34. Here is a quote from Xia Nv Sensen, "I just mentioned the problem of red bean paste. Here you can see that you can't see the circle next to the red bean paste. All the circles are on the top. If you see the circle next to you, wait. When you can bake it, the bean paste will come out, which will not look good, so roll it out before 2 rolls, don’t roll it out too thin, try to be wider.”

35. Original color roll: Take one with the seal facing up.

*Start to preheat the oven and fire up and down to 170 degrees.

36. Fold the two ends to the middle, two folds produce three faces, which are stacked together, and then the four corners are tightened in the middle to make it into a spherical shape as much as possible.

37. With the mouth facing down, squeeze it and use a rolling pin to roll it into a round shape. Pack a portion of bean paste and egg yolk filling, slowly tighten the mouth, and then squeeze it tightly.

38. Close down, place in a baking tray, and cover with plastic wrap.

39. This is what it looks like when everything is done.

40. After everything is done, brush the surface of the original egg yolk pastry twice with egg yolk liquid (pure egg yolk, without egg white), and sprinkle a little black sesame on the top.

41. Then put it in the middle layer of the preheated oven, heat up and down at 160 degrees, bake for 30 minutes.
*If you find that the bean paste is bursting soon, it means that the fire is too fierce, so lower the temperature in time.

42. Take out the baking tray in the middle and brush with the egg yolk twice.

43. Bake it until the surface is slightly yellowed, then take it out and let it cool.

44. If you want to cut it, remember to cool it before cutting. Otherwise, the skin will be sticky and unsightly.
PS inset can be replaced with your favorite flavor, lotus seed paste, chocolate or something.

Done~~~

45. Let me talk about how to make the six colors~
This formula is doubled, and 8 of each color can be made.
After kneading the oil skin, let it stand for half an hour, then divide it into 48 portions and cover with plastic wrap for later use.

46. The shortbread is first divided into 6 equal parts, and various powders are added. I use matcha powder, purple potato powder, cocoa powder, bamboo charcoal powder, pumpkin powder, red yeast rice powder, and knead it well.

47. Divide each into 4 smaller portions.

48. Remember to remember to cover the pastry crust with plastic wrap.

49. Then the other parts are the same, rolling for the first time.

Roll the roll for the second time after standing for half an hour, and remember to cover it with plastic wrap, otherwise it will dry out and roll it into sticky skin.

50. Wrap the bean paste with egg yolk.

51. It is also preheated at 170 degrees, and then baked at 160 degrees for 30 minutes~

52. Done~