1. Soak the salted egg yolk in rum first.
2. Spread the soaked salted egg yolk on the baking tray and put it in the oven: fire 180 degrees, medium level, 5~8 minutes, until the surface of the egg yolk is oily and it is half-cooked. After taking it out, let the egg yolk cool on the baking tray. , The preheating of the baking tray will make the egg yolks fully cooked.
3. Divide the white lotus seed paste filling into 20 small portions, each about 25g. The weighing is definitely different. It is not a big problem to weigh more and less.
4. Then wrap the cooked salted egg yolk into the white lotus seed paste filling. After all the cooked salted egg yolks are wrapped into the white lotus seed paste, the upper and lower pieces of plastic wrap are sealed and put in the refrigerator for later use, so that the filling will become firmer. , Better package, the filling part is ready.
5. Then make the oily skin part, mix the lard and hot water with a manual whisk, and do an emulsification. This will ensure that everyone is in the same state as mine, because the softness and hardness of the lard at room temperature depends on the room temperature. If the degree is different, the water added will also be different. The water is only temporarily mixed with the oil, so use it immediately after mixing.
6. Pour all the flour in the oil skin into a mixing bowl, add the mixed lard and cold water. This time we use a chef's machine to knead the dough. The same is true for hand kneading. We need to knead out the elasticity, that is, the dough is smooth. Become strong.
7. Good dough, it will hang on the hook of the cook machine and will not fall. We can see the gluten when we open it with our hands, but it hasn’t been connected to one piece, and it has not formed a large film, so I need to stand still and let Connect the film, wrap the oily skin with plastic wrap, seal it, and let it rest for 30 minutes to relax.
8. Next, make the shortbread. Mix the low-gluten flour and the pork that has been softened at room temperature with a spatula, then knead it with your hands, soften the lard with your hands, so that it can be mixed with the flour.
9. The proofed water-oil skin is divided into five different colors with the favorite pigments.
10. Then divide the shortbread into 20 small portions, each with 12 grams. The same is not a big problem. I have a large amount, so everyone can make sure that each portion is sufficient.
11. Take out a little bit of each color and combine it into a portion of 18g.
12. The water and oil skin is rolled into long pieces, and the colors can be arranged neatly according to your preferences. Which end you want as the center of the circle, place the red on either end when placing the pastry.
13. Wrap the upper and lower ends tightly, arrange the cuboid, press to flatten it slightly, and close it downward.
14. Gently roll the flat pastry into a rectangular cuboid, so that the pastry is evenly distributed in the crust. If there are white edges around, you can carefully cut off the white edges in this step, and slightly press the cut part, and then press it slightly.
15. Roll up the evenly distributed end of the shortbread, and let the cut face down. Proof for 10-15 minutes. Be sure to cover it with plastic wrap. Cover the top with a damp towel on the plastic wrap. The towel should not be too wet to avoid ventilation at the edge of the wrap. , Causing the pastry to dry or harden.
16. Use a rolling pin to roll from the middle to both sides. Roll it out as long as possible and make the shape a bit more regular. The more circles you roll, the more circles on the yolk pastry.
17. Then you can roll which color you like on the top. Roll out all of them one by one, roll up, cover with plastic wrap and wake up for 20 minutes.
18. Then take a portion of the skin and cut it evenly from the middle with a knife.
19. Press it down, and then roll it out into a slightly thicker skin in the middle and thinner sides on both sides, then turn the skin over and put in the fillings just prepared.
20. Slowly close the mouth a little bit with a tiger's mouth. Remember, the seal must be tight, otherwise the filling will burst during the baking process.
21. Wrap 20 of them in turn, take the baking tray, and line the bottom with greased paper. Set it up, remember to leave a gap, otherwise it will stick together.
22. Preheat the oven to 160 degrees and bake for 30 minutes. Every oven is different, and the temperature is adjusted according to your own oven.
23. Is the baked egg yolk pastry beautiful~
Tips:1. To make this colorful egg yolk pastry, the oily skin must be rubbed out of the film to make a beautiful circle. ️
2. The pastry of this formula can be kneaded into a ball, so be patient and knead slowly. If the room temperature is too hot and the pastry is too soft, you can put it in the refrigerator before taking it out.
3. The oily crust and shortbread must be soft, that is, the kind that feels very soft and moist, in order to roll out a thin crust.
4. The lard is best boiled by yourself. If the lard is not good, it is probably not delicious! The lard cannot be replaced with butter and vegetable oil. It may look similar, but it is definitely not a taste.
