1. I used my own salted eggs, knocked out the yolks, put them in the oven at 180 degrees, and bake them for 5 minutes.
2. The freshly baked look is very full, but! The surface of the egg yolk cracked in a while! So, I soaked the egg yolk in a bowl of corn oil to soak it.
3. First make all kinds of pastry: carrot orange pastry 20 grams of low-gluten flour + 10 grams of lard + 5 grams of carrot powder, press with a spatula to mix evenly, cover with plastic wrap and set aside for proofing.
4. Pumpkin pastry: 20 grams of low-gluten flour + 10 grams of lard + 5 grams of pumpkin powder, mix evenly with a spatula, cover with plastic wrap and set aside for proofing.
5. Matcha pastry: 20 grams of low-gluten flour + 10 grams of lard + 5 grams of matcha powder, mix evenly with a spatula, cover with plastic wrap and set aside for proofing.
6. Red yeast rice cake: 20 grams of low-gluten flour + 10 grams of lard + 4 grams of red yeast rice, press and mix evenly with a spatula, cover with plastic wrap and set aside for proofing.
7. Reconcile the purple sweet potato pastry and the pink pigment pastry in turn. To match the color, a little bit of pigment is used.
8. Put all the ingredients of the pastry into the bread machine, run two 20-minute "kneading" programs, and proofread for more than 30 minutes. (The butter is softened in advance)
9. Divide the red bean paste into portions, 12 grams each. (Red bean paste made by myself)
10. Mochi production: Put glutinous rice flour and corn starch into a heat-resistant container, pour the fresh milk, stir well, steam for 20 minutes in the pot, stir the butter into the dough while it’s hot, and then cool it. Divide into 10 grams each.
11. Divide each color pastry into 6 grams each.
12. After the pastry is proofed, divide it into five portions.
13. Roll the pastry into a circle, put in 6-color pastry, and wrap it up.
14. Press it down with your hands first, and then roll it into an oval sheet. Don't roll it back and forth, it will be mixed. Roll in one direction.
15. Roll up the thin dough sheet diagonally. (This rolling method can conceal the lack of tightness of the roll and the appearance of white cores.)
16. Roll them into strips of uniform thickness and roll them all up in turn.
17. Then roll it into a more slender strip. (It’s too long to take the whole picture)
18. Roll it up too. Roll them all in order.
19. Divide into two with a sharp knife.
20. The red bean paste is wrapped around the egg yolk.
21. Then wrap the mochi balls.
22. Finally, wrap it with a layer of pork floss.
23. Flatten the puff pastry with your hands, roll it out thin, and wrap it with filling, and it's OK.
24. This is another way to wrap crisps. Arrange them neatly and then wrap them up.
25. Then roll it out.
26. Roll up.
27. Roll it into a long strip.
28. Roll it up again. Look at the middle, there is a white core, so after rolling into the dough, the middle is white, and the top of the wrapped finished product is also white, which affects the appearance.
29. The oven is 180 degrees and bake for 30 minutes. The temperature of my oven is too low. I extended it by 15 minutes.
Tips:1. The yolk of the egg is relatively small, can you find duck eggs or pickle some duck eggs.
2. Baked egg yolks are relatively dry. Some food experts say soak the egg yolks in corn oil overnight in advance and try it next time.
3. When finally rolling out the dough for the egg yolk crisp, press the middle part with your hands and roll the edges, otherwise the lines will not be obvious.
4. After each roll, I didn't wake up for another 10 minutes. It has been 10 minutes from the first one to the last one.
