Colorful Spiral Egg Yolk Crispy
Replacing butter with lard will make it more crispy and look good layer by layer. If you can't get used to lard, using butter will make the sales worse.
Step 1 . Make oil skin: 320g flour+50g sugar+110g butter+120g water, knead smooth and let stand for a while for later use.
Step 2 . Make puff pastry with three portions of 67g medium gluten powder, each containing 13g of purple sweet potato powder/cocoa powder/strawberry powder/or any desired fruit and vegetable powder, and 40g of butter. Knead into a smooth dough and let it sit for a while for later use.
Step 3 . 12 equal parts of oil skin, each weighing 50g.
Step 4 . Divide each color of puff pastry into four equal parts, each weighing 30g.
Step 5 . Wrap each oilskin with puff pastry, wrap it up, and tighten the mouth like a bun.
Step 6 . Roll it into a cow tongue shape and roll it up.
Step 7 . Cover with plastic wrap to allow the dough to fully blend for a while.
Step 8 . Every 20g of bean paste is wrapped with a roasted Salted duck egg yolk, which is rolled into a ball.
Step 9 . Roll the dough in a cow tongue shape again in a different direction, and then roll it up tightly. Cover with plastic wrap and refrigerate for half an hour to set.
Step 10 . Use a quick knife to cut through the middle and keep the incision flat.
Step 11 . Under the premise of not deviating from the center point, press flat with the neat incision facing downwards and roll it into a large circle.
Step 12 . Wrap it with bean paste filling, put it in your mouth, with the mouth facing downwards.
Step 13 . After preheating the oven, bake at 190 degrees Celsius for about 20 minutes.
Step 14 . Finished product image.
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