Spiral Puff Pastry with Stuffed Egg Yolk

Spiral Puff Pastry with Stuffed Egg Yolk

1. First, prepare all the ingredients in the water and oil skin and put them into the cook machine to start kneading. Be sure to knead out the glove film and wake up for 15 minutes! Lard, butter, vegetable oil can also be used here

2. Spray the salted egg yolk with high-quality white wine into the oven and bake at 180 degrees for 8 minutes.

3. Prepare all the fillings, I have posted how to make the fillings

4. Prepare all the ingredients for the pastry. The butter here can be replaced with lard, butter, or vegetable oil!

5. Knead evenly, can hold the ball but still sticky hands, use a spatula to scrape into the fresh-keeping bag and put it in the refrigerator, it will harden and not sticky hands, here operation can be operated with gloves

6. The purple sweet potato filling and the milk-flavored chestnut filling are divided into 25 grams each and rounded into small balls

7. Prepare all the fillings, divide the mochi into 10 g balls, then press the mochi into flat dumpling skins.

8. Each filling is purple sweet potato filling, topped with mochi, then pork floss, and then egg yolk, as shown in the figure

9. Use a tiger's mouth to close the filling, as shown in the picture

10. After closing the mouth, you can make rounds, and the filling in one filling is ready.

11. After all the fillings are made, cover with plastic wrap for later use to prevent cracking!

12. Weigh all the water and oil skins into two parts, wrap one part with plastic wrap and cover with a wet towel for later use. The other one is divided into 6 to 8 evenly. Because I make half of the egg yolk pastry filling and half of the matcha spiral pastry filling. If you make one type, you don’t need to divide it into two parts. Just divide the water and oil skin by the number you want to make, for example If you make 12, divide by 12, the number you get is the amount of one dose

13. Take out the shortbread from the refrigerator, weigh all the shortbread evenly into 2 portions, put one portion into the plastic wrap and continue to put it in the refrigerator for later use. The number obtained by dividing the other portion by 6 or 8 is the amount of your dose. After weighing all the doses, cover them with plastic wrap and wet towels!

14. Each water and oil leather wraps a shortbread, wrap it tightly and close it tightly

15. After wrapping, put it on the chopping board and cover it with plastic wrap and a wet towel.

16. Use a rolling pin to roll the side with the mouth upwards into a long tongue like the one shown in the picture.

17. Roll up from one end, roll up these agents, as shown in the picture, here I have divided 6 agents

18. The rolled up agent should be rolled up with a rolling pin into a long tongue as shown in the figure. The longer the better, there will be more layers!

19. Roll it up, put it all under the plastic wrap and cover it

20. As shown in the picture, this is all the rolled up agent

21. Pick up a potion and press it down in the middle, fold it in half, pinch it down and roll it out and it will be like a dumpling wrapper, which can be filled with stuffing, as shown in the figure.

22. Close the mouth with a tiger's mouth, and close the mouth downwards, and a green egg yolk is ready.

23. Put the raw dough on a baking tray, put oil paper underneath, brush with egg yolk, sprinkle with cooked black sesame seeds, preheat the oven to 200 degrees, the middle layer, send it into the oven and bake for 30 minutes

24. Let’s make the matcha spiral pastry again, take the other half of the pastry out of the refrigerator, weigh the matcha powder, and knead it evenly into the pastry

25. Divide the kneaded pastry into 6 to 8 portions on an electronic scale

26. Here I divided into 6 parts, rounded up and set aside

27. The other half of the water and oil skin is also divided into 6 to 8 parts with an electronic scale, rounded, pressed into a square won stew skin shape, and then topped with matcha pastry, the pastry is also pressed into a square and placed on the water and oil skin, why do this, because of this The shortbread and the oily skin will be fully kneaded without leaving white, which will affect the appearance

28. Use the quilt method to fold, close, and pinch as shown in the figure

29. Use a rolling pin to roll the agent into a regular beef tongue shape, as shown in the figure

30. Roll it all up and put it under the plastic wrap for later use

31. Then use a rolling pin to roll the agent into a long strip as shown in the figure, and roll it out as thin and long as possible

32. Roll up like this

33. Divide into two with a knife from the middle

34. Get 2 doses, as shown in the figure

35. Press flat, roll it out, pay attention here, don't roll the center crooked, how to roll it out? Roll left and right, roll up and down so that it is more evenly rolled, with thin sides and thick heart. After rolling, the filling is inverted, and the filling is in the middle. Find the center point and cover it.

36. Cover it, turn it over, start to close, push up, close slowly

37. All the stuffed egg yolk pastry can be put into the baking tray when the filling is complete, preheat the oven to 200 degrees, cover with tin foil to prevent over-coloring, 200 degrees for the middle layer, 30 minutes

38. Take a look at the stuffing in the opened stuffing, I want to eat it too much, someone can’t wait to start grabbing it, haha

39. After being released, each one is beautiful! Once it’s allowed to cool, you can put it in a box and give it to relatives and friends. Here I have made a total of 18

40. Beautiful pictures, appreciate!