Matcha egg yolk pastry and purple potato egg yolk pastry

2024-04-08 15:27:08 1467

After posting the follow-up photos, many friends left messages saying that the matcha pastry and purple potato pastry they made were beautiful. In fact, with a little patience and mastery of a few key points, everyone can make such a beautiful and greasy pastry.

Details of ingredients

Medium powder300 grams
lard105 grams
Fine sugar60 grams
water120 grams
Matcha powder5 grams
Purple Potato Powder10 grams
Salted egg yolk32
Shunnan Red bean soupApproximately 770 grams
High Baijiua little
Low powder240 grams
lard120 grams

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Matcha egg yolk pastry and purple potato egg yolk pastry

1. Put all the water and oil skin ingredients into the bread maker and stir for 40 minutes until complete.
2. A dough that can be pulled out in the shape of a large film. (This step is crucial)
3. Cover with cling film and wake up for 30 minutes. (This step is crucial)
4. Mix the pastry ingredients evenly first.
5. Divide into two equal parts, add purple potato powder and matcha powder respectively, and cover with cling film to wake up.
6. Soak salted egg yolk in high Baijiu.
7. Wrap with cling film, boil in a steamer and steam for 15 minutes. Or bake in an oven.
8. Wrap Red bean soup after cooling. The total amount of Red bean soup and salted egg yolk is 40g.
9. First, divide the woken pastry into 8 equal parts, totaling 16.
10. Divide the woken dough into 16 equal parts. (Pastry first and then water oil skin to prevent the water oil skin from drying out.)
11. Wrap the pastry dough with water and oil dough.
12. Cover with cling film. (Still to prevent air drying)
13. Take a dough and flatten it, roll it out from the middle up and down on both sides, forming an oval shape.
Roll up from top to bottom.
15. Cover with cling film and wake up for 20 minutes. (This step is crucial)
16. Press the awakened dough flat again.
17. Roll open.
18. Roll it up again, cover it with cling film, and wake up for another 20 minutes. (This step is crucial)
19. Use a sharp knife to slowly cut through the middle of the dough.
20. Press it flat and roll it into small circular pieces that are thick in the middle and thin around the edges.
21. Flip over and wrap in egg yolk filling.
22. Use the tightening agent at the tiger's mouth and pull off any small dough on top.
23. Place it in a baking tray with the mouth facing downwards.
24. Prepare separately.
25. Preheat the oven at 170 degrees for about 30 minutes.
26. Finished product drawings
27. Finished product drawings
28. Finished product drawings
29. Finished product drawings
30. Finished product drawings
31. Finished product drawings
32. Finished product drawings
33. Finished product drawings