Rainbow Thousand-Layer Yolk Pastry

Name: Rainbow Thousand-Layer Yolk Pastry
Yield: 4 servings
Cuisine: Baking
Ingredients: 270 g All-purpose flour; 50 g Sugar; 120 g Water; 100 g Lard; 230 g low-gluten flour; 115 g Lard; to taste Filling; 600 g red bean paste; 24 piece Salted egg yolk; a pinch Red food coloring; a pinch Yellow food coloring; a pinch Green food coloring; a pinch Purple food coloring

Rainbow Thousand-Layer Yolk Pastry — all-purpose flour, sugar and water, baked until golden and flaky. Follow the steps for the best results.

0 minNewHard Baking Roast Sweet

Instructions

1
Prepare salted egg yolks, spray with white wine, put them into a preheated oven at 180 degrees, and bake for 8 minutes.
2
For the main ingredients, put all the water and oil dough ingredients into the stand mixer.
3
Knead the dough until it can stretch into a thin film.
4
For Reunion, cover with plastic wrap and let it rest in the refrigerator for about 30 minutes.
5
Mix the shortcrust ingredients evenly.
6
Use the warmth of your hands to melt the lard, knead it into a ball, cover it with plastic wrap, and let it rest in the refrigerator for 30 minutes.
7
Divide the red bean paste into 24 equal parts, take one portion of red bean paste and wrap it around a salted egg yolk. The red bean paste and egg yolk weigh about 40 grams.
8
Reunion.
9
The filling is ready, cover it with plastic wrap to prevent it from drying out.
10
Take out the well-relaxed water-oil dough and divide it into 12 equal portions.
11
Divide the shortcrust pastry dough into 4 equal parts, and add different food coloring to each.
12
Obtain 4 different colors of shortcrust dough.
13
Each color is divided into 12 equal parts and rolled into small strips.
14
Take out a dough for water-oil skin.
15
Roll into the shape of a beef tongue, and place the colored flaky dough in sequence.
16
Wrap it up, and make sure the seal is secure.
17
Flatten, flip over.
18
Roll it out to about 25 cm long.
19
Roll up from top to bottom.
20
After finishing everything, cover with plastic wrap and refrigerate to rest for 20 minutes.
21
After the time is up, take out a piece of dough and perform the second lamination.
22
Flatten.
23
Try to roll it out as long as possible.
24
Roll from top to bottom (the color you start rolling with will be the color at the top of the finished product).
25
Cut in half.
26
Stand up, with the cut side facing up.
27
Flatten.
28
Roll it into a round dough piece that is thin at the edges and thick in the middle, place a filling of red bean paste and salted egg yolk inside, and seal it.
29
Seam facing down, slightly tidy up.
30
After completing all steps in order, place in a preheated oven, middle rack, 170 degrees, bake for 30 minutes.
31
After coming out of the oven, let it cool.
32
Finished product image.
33
So crispy, so fragrant, and looks great.