Natural Rainbow Egg Yolk Crisp

Name: Natural Rainbow Egg Yolk Crisp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 132g Medium powder (oily skin); 45g Lard (oil skin); 9g Caster sugar (oily skin); 54g Warm water (oily skin); 98g Low flour (buff pastry); 53g Lard (puff pastry); 1.5g Matcha powder (puff pastry); 1.5g Golden cheese powder (puff pastry); 3g Purple Sweet Potato Powder (Short Pastry); 4g Pumpkin powder (puff pastry); 264g Red bean paste; 12 Salted egg yolk

by Fish in the water 131103

4.9 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

The crispy crust, with the salty bean paste and salted egg filling, the delicious egg yolk cake is already very popular, and then put it in a beautiful rainbow coat, layered spirals, and feel the mood at first sight It's as beautiful as a rainbow. And no pigments are added, and the toning with fruit and vegetable powder is good for health, and it is suitable for the whole family.
The Mid-Autumn Festival is a traditional Chinese festival. The egg yolk pastry is a traditional Chinese pastry. It is a time for family reunion. Eating this delicious and beautiful rainbow egg yolk pastry and admiring the full moon, I think the happiness in my heart is also colorful!

Natural Rainbow Egg Yolk Crisp

1. All the oily skin materials are mixed, knead until the film comes out, and put it in a fresh-keeping bag to relax

2. Mix the low powder and various color powders evenly, add lard to make shortbread. The specific ingredients are as follows:
Matcha pastry low powder 26 g + matcha powder 1.5 g + lard 13 g gold cheese pastry low powder 26 g + golden cheese powder 1.5 g + lard 13 g purple potato pastry low powder 23 g + purple potato powder 3 g + lard 13g pumpkin shortbread low powder 23g+ pumpkin powder 4g+ lard 14g

3. The state of the shortbread should be soft and not sticky, mix into a ball, cover with plastic wrap for later use

4. Divide the red bean paste into 22 grams each, wrap in salted eggs, and rub round for later use

5. Divide the oily skin into 6 portions, take one portion and squeeze it, and use a rolling pin to roll out the four sides of the dough in four directions. The middle is thick and the sides are thin.

6. Divide the pastry of each color into 6 portions, roll them into long thin strips, and place one on top of the pastry.

7. Wrap around

8. Wrap it up and down

9. Roll out the wrapped dough

10. Roll up, cover with plastic wrap and relax for 10 minutes

11. Close the mouth upwards and then roll it up, no matter which end you start to roll, the color of the first end will be on the top of the egg yolk pastry

12. Cut in half with the incision facing up

13. Use your hand to flatten, and try not to deviate the center of the spiral. Use a rolling pin to roll it into a circle with a thick middle and thin edges.

14. Turn it over, put the bean paste and egg yolk in the center, slowly close up and wrap it

15. Put it into the baking tray, put it in the preheated oven, and fire up and down at the middle level of 180 degrees for 30 minutes, and cover it with tin foil when it is half baked to avoid coloring