Matcha egg yolk pastry and purple potato egg yolk pastry

2024-04-08 15:27:08 1463

Matcha egg yolk pastry and purple potato egg yolk pastry
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
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