1. Put the oily skin material into the Yangchen kneading basin.
2. After kneading it into a ball, put it on the panel and knead it for a while. Knead the dough like bread, knead until the film can be pulled out, put it in a basin and wake up with plastic wrap for 30 minutes.
3. Take a look at the state of the dough after 30 minutes, and pull out a thin, flexible film.
4. Put the pastry ingredients in a bowl and mix evenly. If it is hot, put them in the refrigerator for a while and then add the coloring in portions.
5. Divide evenly into 5 parts, and each part is evenly divided into 9 parts after adjusting the color. Because of the hot weather, put it in the refrigerator first.
6. Make red bean paste and egg yolk filling while the puff pastry is relaxing. Take 10 grams of red bean paste each and wrap half of the egg yolk for later use.
7. Divide the oily skin into 9 portions (20 g/portion). After the oily skin is divided, cover it with plastic wrap. Take one portion of the oily skin and roll it into a small rectangle.
8. Arrange the colorful pastry neatly.
9. Wrap the oil skin and pinch the joint tightly.
10. Use a rolling pin to slowly roll the wrapped pastry into a beef tongue shape of no more than 20cm in length.
11. Roll up.
12. Roll them up and let the cling film relax for 15 minutes.
13. Take a loose skin and roll it into a rectangle with a rolling pin.
14. Roll up and cover with plastic wrap to relax for 15 minutes.
15. Cut the rolled skin in the middle.
16. Flatten the cut surface upwards.
17. Use a rolling pin to roll it into a circle and put in the prepared bean paste and egg yolk filling.
18. When wrapping, pay attention to the center point and don't wrap it crookedly.
19. The wrapped egg yolk pastry is closed facing down and neatly placed in the Yangchen rectangular nougat baking pan. Preheat the oven at 180 degrees for 10 minutes and put it in the oven. Bake the middle layer at 180 degrees for 20-25 minutes.
Tips:1. If the indoor temperature is high, the mixed shortbread may be very sticky. You can put it in the refrigerator for a while before operating.
2. Friends who don't like lard can change the same amount of lard to butter.
3. Each oven has a different temper, so the temperature and time are for reference only.
