Colorful Egg Yolk Pastry

1. Add the salted egg yolk to the bowl and add a suitable amount of rice wine for five minutes. Take it out, put it on a baking tray and bake in the oven at 180° (watch for bubbling so you can remove it, don't over-bake).

2. Put the oil-skin materials in the pot and knead to a light gluten; it can be placed in a plastic bag and the bag relaxed. Put the crisp (pastry) material in the basin and mix well. Divide the mixed pastry equally into four portions.

3. Add about 1.5 drops of colored paste to each dough, then move the dough to the work surface and blend it with a scraper (if you find the color is not close to the ideal color you can add more — don't add it all at first). The well-colored crisps are wrapped in plastic wrap and placed in the freezer.

4. Divide your favorite filling into 30 g portions and cover with plastic wrap. I prepared four colors to match (red bean, matcha, wudousha, mung bean). At this point the butter can be taken out and divided into a total of 20 pieces of about 32 to 34 grams, small and round, covered with plastic wrap. (The oil-skin equals two copies!)

5. Cut the crisp from the frozen ones and slice into 20 equal portions, each about 7–8 grams.

6. Take a piece of oil-skin and cover it upwards; press it flat, thin at the edges and thicker in the middle, place in the four-colored dough (loosely placed), close the lid and cover with plastic wrap. Don't forget to let the dough come down to room temperature.

7. Take a piece and flatten it (look at the position of the color) and start rolling the top and bottom sticks from the middle. The inclined roll grows into a strip shape. Curved rolls can increase the length. What matters is what color you want on the top of the egg-yolk pastry, so when you open the roll you have to look at the position of the colors; if you don't specify it, you can do whatever you want.

8. In step 7 the dough is stick-shaped again, and the longer the stick, the more the layer winds top-to-bottom. Take a handful of knife cuts to make the dough into four, two or two. Cut into four pieces to increase the layering and make the taste fresher. If you're afraid of trouble, everything will be two.

9. The oiled dough is folded upwards, then flattened and turned over so the fresh cut faces down, and the stick-shaped dough is wrapped in the palm into a waffle/well shape, formed and pressed. In my dark red I put brown black bean, green-matcha, yellow-mung, purple-muddy kal. This is a good way to distinguish the flavor! Take the roll to open the pastry — it will be fuller and prettier!

10. After wrapping, send it to the preheated oven and let it simmer under 160° for 30 minutes.

11. After 30 minutes, cover with tin foil and continue baking for another 20 minutes, for a total of 50 minutes. If you cover the top with foil halfway through, you won't get the yolk pastry checked (over-browned)!

12. After baking — it's super healing!

13. The levels are different and beautiful!

14. To supplement the other bean values, this version is closer to the actual use value, which is also my usual usage. Anhydrous cream at 42% is recommended to work better, eliminating the need for freezing. The amount of 10 to 30 is already fine — please choose! In addition, using lard or total ghee is recommended with a proportional algorithm of 50%.

15. Ratio of butter to lard.

Small step: Those who have doubts about pigments can change the color paste in the dough, combine it with purple color powder, purple potato powder, red fermented rice flour, etc., but the color of natural ingredients is not very beautiful. When opening the oyster sauce (roll), the stick should be opened lightly; too much force does not lead to layering.