🌈no Kneading, No Relaxation, Super High-value Pony Baoli Rainbow Egg Yolk Pastry (with Detailed Operation Video)
1.
The ingredients are arranged overnight. Because I use vacuum egg yolks today, it is better to soak in the oil. The red bean paste is fried by myself. I will knead and seal in advance. I will dry it tomorrow. 25 grams of red bean paste. Knead the dough into a ball, seal and cover it for refrigeration. 12 hours overnight ~ the rest will be done the next day
2.
The dough can be formed into a dough. The film is already there when you take it out from the refrigerator overnight. It is naturally produced~Time is the best antidote~⚠️⚠️⚠️When the dough is not stretched well, it will be pulled strongly and the pattern will not be good. It looks good~ The dough is extensible enough, and only the outer circle of unwound dough can be wrapped well, and the pattern in the middle will not be pulled into the mess~ So the best time for the dough to be refrigerated!
3.
Bean paste bun with egg yolk ~ spare
4.
Weigh the oily skins and divide them evenly into 10 ~ to weigh! ! ! Approximately 44 grams each. Cover it and set aside. My box has a lid and no plastic wrap is needed.
5.
For the shortbread part, knead the low flour and lard until there is no dry powder. Weigh and divide evenly into four portions. Each portion is about 60 grams.
6.
Add a drop of different colorings to each tuft of pastry~⚠️In particular, before kneading the dough with a friend of color powder, divide it into four portions and subtract the corresponding low powder. Generally, only 3-5 grams of color powder is enough~ Colors, don’t be entangled, just four colors you like. If you don’t have as many colors as mine, you can even adjust the two colors to make a color that you don’t have~
7.
The upper scraper, one by one patiently press uniform color
8.
Rub each color into long strips, cut 10 portions each, 6 grams each
9.
Let me show you~
10.
Take out the prepared oil skins, each pack of four colorful oil pastries ~ why not juxtaposed like others? Because my color will become you in me, I have you in me, not a very strong and neat layer of one color, and there will be different colors in one layer, I think it looks more beautiful, and every one of them is unique when I do this , Different regular colors
11.
Squeeze it a little bit, move the middle of the rolling pin up and down~⚠️Don’t look back! no way back! no way back!
12.
Roll up one end so that there will be no whiteheads~ Wrap all in order and wait for spare
13.
Take it out in order of order~From the middle up, the middle down, the rod is thin and the rod is longer, the longer the rod, the more layers, but don’t be too thin and the rod is rotten~
14.
Roll up at one end ~ in order until all are rolled up ~ As for which head you roll from, you can look at the colors of the two ends, and which color you prefer is in the middle.
15.
Sharp knife, cut in half
16.
Wipe dry powder on the countertop, cut! incision! The cut is facing down! Press! This way it won’t be messy when wrapping, so that all the spirals are in the middle, and the surrounding skin is big, so it’s easy to wrap~
17.
Go up, down, left, and right in the middle once, don’t look back, don’t look back, don’t look back!
18.
Take it up and turn it over to make sure that the cut surface pattern is facing outwards, which can be beautifully displayed for everyone to see~ Determine the middle position of the spiral, and then put the prepared bean paste and egg yolk in from below, so that the eyes can see Here, make sure the spiral pattern is in the middle, just above the head of the bean paste egg yolk! Wrap up with the help of a tiger's mouth, squeeze the mouth tightly, squeeze tightly! ⚠⚠️⚠️️The ductility of the dough is good enough, just need the help of the tiger's mouth to help the outer circle of the dough that is not twisted, and it will not be pulled into the middle of the pattern. So the best time for the dough to be refrigerated!
19.
Adjust the whole to be rounder and more beautiful, and it will not protrude in the middle when it is baked~ Make a round point to ensure that the spiral is on the top of the head, and it is not sharp~
20.
Put it in the baking tray and put it into the preheated oven ~ 170 degrees for 40 minutes, and cover with tin foil for the last 10 minutes ~ Adjust the temperature according to your own oven temperament, don't be too hard! Don't you have any points in your heart because of your temper? Huh~
21.
At this time you can go to clean up the kitchen~
22.
It’s out of the oven~ let cool and airtight~ it's very crispy, the kind that is crispy and scumming, and continues to be a little bit when you eat
23.
Group photo
24.
This kind of cut is not pressed down as I said, and it will be pulled off when it is wrapped. The layer is very wide~ Is it not so good-looking? I specifically demonstrated one for you to see~
Tips:
1. Original egg yolk pastry link: [No kneading, no looseness and no cracking of the original flavor egg yolk pastry]
2. You can add 5 grams of lard to the oily skin in dry areas~
3. If you don’t want to stay overnight for so long, you can directly leave it at room temperature for an hour and a half. The premise is that the room temperature is about 20 degrees. The home is too cold and it’s the same as refrigeration, but refrigerate it overnight~
4. Color reference:
Red + Yellow = Orange Red + Blue = Purple Red + White = Pink + Black = Dark Red Yellow + Green = Fresh Green Yellow + Blue = Green Yellow + Black = Olive Green Yellow + White = Beige Green + Blue = Cyan + White = Light Green Green + Black = Dark green red + yellow + white = flesh red + yellow + blue = brown
5. If you have any questions, you can add me to WeChat, click on my avatar, and there is my WeChat account on the personal homepage, indicating that you are from the kitchen, thank you