Rainbow Egg Yolk Pastry

Let the steamed duck egg yolks cool.

17g of red bean paste per piece, roll into a ball.

Wrap the salted duck egg yolk in red bean paste.

Put the ingredients into a bowl and mix them into a water-oil dough.

The water-oil dough needs to be kneaded into the coarse film state like when making bread, and then divide it into three portions.

And puff pastry.

Use a shovel to mix evenly into a lump.

Divide it into 3 doses in the same way.

Two of them are respectively added with red dragon fruit powder and green tea powder.

Also mix into 3 colors, divide into 9 small portions, and roll them into balls.

Roll one of the water-oil doughs into a long strip, and place three small strips of different colors into it.

Then seal it and wrap it up.

Roll into a long shape.

Roll from one side (let the film sit for 15 minutes).

Take another piece of dough and roll it out (first attempt at making rainbow salted egg yolk pastry).

Roll up from one side (then cover with film and let stand for 15 minutes).

Cut into three pieces.

Flatten one of them and roll it into a round shape.

Wrap the red bean paste and salted egg yolk filling, closing it at the bottom.

Preheat the oven for 10 minutes, place the baking tray in the middle layer, bake at 175°C on both top and bottom for 30 minutes, then change to 150°C on both top and bottom and bake for 10 minutes (cover with foil if needed).

The freshly baked rainbow yolk pastry is out of the oven.

The texture is clear, the color is beautiful, it was the first attempt, and the effect is quite good.

Crispy texture, sweet filling, and beautiful finished product.