Ingredients
Main ingredients: lard 105g fine sugar 56g water 116g all-purpose flour 285g pastry: 115g lard pastry: 1225g all-purpose flour matcha powder 3 grams purple sweet potato powder 3 grams cocoa powder 3 grams bamboo charcoal powder 3 grams
Accessories 3 grams red yeast rice powder 30 salted egg yolks Filling: 750 grams low sugar red bean paste
Spiral egg yolk crisp Method
1.
Prepare the materials used.
2.
Use a chef's machine to knead the oil dough ingredients into a smooth and tough dough. Cover the dough with plastic wrap and let it rest for 30 minutes.
3.
Mix the lard and flour of the pastry ingredients and knead evenly, then divide into 5 equal parts, then mix with the 5 kinds of flour respectively, knead evenly, cover with plastic wrap and let rest for 25 minutes. .
4.
Weigh the bean paste and an egg yolk to 40g, then wrap the egg yolk with bean paste, cover it with plastic wrap and set aside.
5.
Divide the pastry into 15 equal parts, and divide each of the 5 colors of pastry into 3 equal parts, and roll them into balls.
6.
Flatten the dough and wrap it in puff pastry. Use your tiger’s mouth to slowly gather it into a ball, pinch it tightly and place it downwards.
7.
Make dough of all colors (be sure to cover it with plastic wrap halfway to prevent the surface from drying out).
8.
For the first time, use a rolling pin to roll out the dough from the middle to both ends into a ox tongue shape, roll it from top to bottom, and cover it after everything is done. Let the plastic wrap rest 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 everything is done, cover it and let it rest for 20 minutes. At this time, the dough is rolled. The color is already very beautiful.
10.
Take the risen dough and cut it into two parts from the middle with a sharp knife.
11.
Take half and roll it up, with the clear side facing up, flatten it and roll it into a round shape with a slightly thicker middle and thinner sides.
12.
Turn the dough over, wrap it in the bean paste and egg yolk filling, try not to damage the texture, slowly close it with a tiger’s mouth, and pinch the joint.
13.
Wrap all the egg yolk puffs, place them on the baking tray with the edges facing down, with a certain distance apart. Isn’t the color of the egg yolk puffs beautiful?
14.
COUSS Smart Oven CO-787M, preheat up and down to 170 degrees in advance. When the preheating completion prompt sounds, place the baking pan into the middle layer and bake for 25-30 minutes.
15.
The beautiful egg yolk cake is out of the oven, just let it cool.
Cooking skills
1. The above materials can make 30 egg yolk puff pastry.
2. Because there is lard in the oil dough, it is easy to knead out the film and knead it until it has good stretchability. The subsequent rolling will be easier to operate.
3. When the pastry is mixed with the 5 kinds of powder, put them into bowls respectively. Use a spatula to press properly and it will be easy to knead. The 5 colors are relatively softer than matcha and cocoa.
4. Wearing gloves during the production process will make the operation easier. After each rolling is completed, it must be relaxed for about 20 minutes before the next operation. During the operation, all materials must be used. Cover with plastic wrap to prevent the dough from drying out and causing the dough to burst during subsequent rolling and packaging.
5. When rolling the egg yolk for the second time, try to roll it into a rectangular shape, and cut off the white parts at both ends before rolling it to reduce the white part at the top of the egg yolk cake.
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 it slightly, then turn it over and slowly close it with the tiger's mouth, trying not to damage the texture of the puff pastry.
7. The baking temperature and time are for reference only. Please adjust appropriately according to the temperature performance of each oven.