1. Prepare the materials used.
2. The oily skin material is kneaded into a smooth and tough dough with a cook machine, and the dough is covered with plastic wrap to relax for 30 minutes.
3. Mix the lard and flour of the pastry material and knead them evenly, divide them into 5 equal parts, then mix and knead them with the 5 kinds of flour respectively, cover with plastic wrap and relax for 25 minutes.
4. Weigh the bean paste and an egg yolk to 40g, then wrap the egg yolk with bean paste and cover with plastic wrap for later use.
5. Divide the oil skin into 15 equal parts, and divide the 5 colors of pastry into 3 equal parts, and round them.
6. Flatten the oily skin and wrap it in the shortbread. Use the tiger's mouth to slowly harvest the dough, pinch it tightly and place it down.
7. Make the dough of all colors (be sure to cover with plastic wrap in the middle to avoid drying on the surface).
8. For the first roll, use a rolling pin to roll the dough into a beef tongue shape from the middle to the two ends, roll it from top to bottom, cover it with plastic wrap and relax for 20 minutes.
9. Roll the dough for the second time. Roll the dough into a nearly rectangular shape. Roll it from top to bottom. After all, cover and relax for 20 minutes. At this time, the color of the dough is very beautiful.
10. Take the good dough and cut it in half with a sharp knife.
11. Take half of it and roll it up, with the clear pattern facing up, flatten it and roll it out into a round shape with a thicker middle and thinner sides.
12. Turn the dough over and wrap it in the bean paste and egg yolk filling, try not to damage the lines, slowly close the mouth with a tiger's mouth, and pinch the joints tightly.
13. All the egg yolk pastry is wrapped, and placed into the baking tray with the mouth facing down, with a certain distance. Is the color of the egg yolk pastry beautiful?
14. COUSS smart oven CO-787M, preheat up and down 170 degrees in advance, after the preheating is complete, put the baking tray into the middle layer, and bake for 25-30 minutes.
15. The beautiful egg yolk pastry is out of the oven, just leave it to cool.
Tips:1. The above materials can make 30 egg yolk crisps.
2. Because there is lard in the oily skin dough, it is easy to knead out the film, and knead it to a state of good stretchability, and the subsequent rolling will be better.
3. When the pastry is mixed with 5 kinds of powders, put them into a bowl separately and press it properly with a spatula to knead easily. The 5 colors are relatively soft for matcha and cocoa.
4. It is better to wear gloves during the production process. After each roll is completed, it should be relaxed for about 20 minutes before proceeding to the next operation. During the operation, all materials must be covered with plastic wrap to avoid dough Blow dry, and the skin will pop open during subsequent rolling and wrapping.
5. When rolling for the second time, try to roll into a rectangular shape as much as possible, and you can cut off the white part at both ends and roll again, which can reduce the white part of the top of the egg yolk pastry.
6. When wrapping the bean paste and egg yolk filling, you can buckle the puff pastry on the bean paste and egg yolk filling, press and fit it slightly, and then turn it over and slowly close the mouth with a tiger's mouth, so as not to damage the texture of the puff pastry as much as possible.
7. The baking temperature and time are for reference only, please adjust appropriately according to the temperature performance of each oven.
