1. First make shortcrust pasta, mix green juice and flour, sieving, and then build a powder wall; put oil in the center of the powder wall and knead it by hand to make it soft; strip the softened white oil around to make a paste; use a scraper to remove the powder Knead toward the center to form a dough; knead the dough repeatedly at the base of the palm to make it lighter and put it in a fresh-keeping bag for later use
2. Make water and oily skin, sift the flour and build a powder wall, add white oil, powdered sugar and honey in the middle and knead evenly; add water and mix evenly; knead the center with your hands and spread the flour around the sides to form a batter; knead with a scraper Make the dough; rub the dough several times with your hands repeatedly; until the dough is smooth and not sticky; put it in the fresh-keeping bag and let the pastry noodles relax together for more than one hour.
3. Press the water and oil skin dough into a round piece by hand; put the pastry dough in the middle, and wrap it with the water oil skin. Be careful to seal and close the mouth to prevent it from running short when rolling; turn the dough into a rectangular piece with your mouth facing down. Fold in three and close the mouth down
4. Continue to roll out to form a rectangular sheet, first fold from two sections to the middle, and then fold it in half, like a quilt, roll out the folded dough again with a rolling pin, roll up the dough from one side, roll it into a roll, and then close it. Place down; the surface is covered with plastic wrap and relax for about 30 minutes.
5. The purchased duck egg yolk is soaked in 10ml of white wine and 45ml of edible oil for half an hour and then used. Wrap the egg yolk with purple potato mash, knead it into a ball and make the filling
6. Use a knife to cut the loose noodle rolls into ingredients (about 12 pieces), place the ingredients flat and roll them into round pieces with a rolling pin, wrap them in the purple sweet potato egg yolk filling and gradually close it; seal the bottom tightly so as not to expose the filling.
7. Turn it over and make it into a spherical shape. Put it in a baking tray. After the egg yolk pastry is coded, brush a layer of egg liquid on the top, and enter the middle layer of the preheated oven. It will be 200 degrees for 20 minutes.
Tips:1. There are several ways to treat egg yolk on the Internet. I use oil to soak or bake in the oven
2. The dough should be kneaded to the state of filming, so that the ductility of the pastry is better, not easy to break, and taste good
