Exclusive Purple Rice Egg Yolk Pastry

Oily-skin dough: 255g of all-purpose flour, 90g of lard, 50g of white sugar, 105g of water, mixed and kneaded evenly into a dough.

Tugging and throwing around again.

Take out the gloves and film.

Place the reunion in the refrigerator and chill for 60 minutes.

Flaky dough: 200 grams of low-gluten flour, 100 grams of lard.

Knead evenly with your palm, cover with plastic wrap, and refrigerate.

Sprinkle some white liquor over salted egg yolks and air-fry them for a few minutes to set aside.

Wrap the purple rice filling around a salted egg yolk and form it into a ball, then freeze it in the fridge for later use.

Divide the pastry dough into four portions, color them using food coloring, and then divide each into 6-gram pieces.

Divide the water-oil dough into 12 portions, each about 41 grams, and let rest for twenty minutes.

Roll out the white water-oil dough into a rectangle, and place the oil paste on it in sequence.

Closed at the top and bottom.

Then close it on both sides.

Then rotate like oil at 90 degrees and roll it out.

Roll it up again and let it rest for twenty minutes.

Roll it out again along the rolled-up long strip into a long strip.

Roll it up and set it aside.

Cut the rolled dough in half from the middle.

Place the cut side up and flatten it, then roll it out like rolling out dumpling wrappers, and wrap it with the purple rice and salted egg yolk filling.

Seal the edges, place the sealed side down into the baking pan.

After preheating the oven, bake at 155 degrees with both top and bottom heat for about 25 minutes.