Colorful Salted Egg Yolk Pastry

Divide the red bean paste into 24 portions, wrap a salted egg yolk in each, make them round, finish them one by one, and set aside for later use.

Put all the water-oil dough ingredients into the stand mixer.

Stir evenly until you can pull out a thin film) not easy to break into crisp layers.

Combine the water-and-oil dough into a ball, place it in a large bowl, cover with plastic wrap, and refrigerate to rest for one hour.

For the flaky dough ingredients: 240 grams of flour, 120 grams of lard.

Mix well, cover with plastic wrap, and place in the refrigerator to rest for an hour.

After the time is up, take out the pastry dough, divide it into 5 equal parts, and add different fruit and vegetable powders to each, resulting in 5 different colored pastry doughs.

The water-oil dough and the oily dough are each divided into 12 equal portions.

Take a dough with both water and oil properties, and roll it out into a long tongue shape.

Take 5 different colored colored doughs, arrange them neatly according to the look you like, and wrap them tightly.

Roll it out vertically, then roll it up.

Complete them one by one, cover with plastic wrap, and let rest at room temperature for 20 minutes.

Take a piece of dough.

Roll it long.

Roll up.

Complete each step in order, cover with plastic wrap, and let rest at room temperature for 20 minutes.

Take a piece of dough and cut it in half, with the cut side facing up.

Take a piece of dough and roll it into a circle.

Wrap in egg yolk and red bean paste filling.

Reunion, press flat slightly.

Complete them one by one, place them on the baking tray, put it in the middle layer of the preheated oven at 180 degrees, cover with aluminum foil, and bake for 30 minutes.

Alright, it's out of the oven, looking beautiful!

Finished product image.

Finished product image.

Finished product image.