Matcha egg yolk pastry and purple potato egg yolk pastry
2024-04-08 15:27:08 1463
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
Technique
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.
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