Three-color Chinese pastry
Overview
My mother knows that I like to eat this kind of pastry, so when my family killed the New Year pig last year, she specially left a piece of suet to make lard for me, and took it with me when I came home. When the weather is hot here, I put it in the refrigerator when I get it back, and use it when making noodles or puff pastry. I won't let my husband use it to stir-fry vegetables. When making Chinese dim sum, I still like to use lard for shortening. It has a high melting point, is solid at room temperature, and is relatively stable. It is used to make puff pastry with rich layers without being hard, and has a good taste. I originally wanted to make bean paste and egg yolk puff pastry, but then I steamed a purple sweet potato, so I divided the puff pastry into three portions and made three flavors: matcha, purple sweet potato, and original flavor. The fillings were bean paste, egg yolk, and purple sweet potato. I made my own bean paste and added some grated coconut. I like this thick and chewy texture. I made a few random shapes during the plastic surgery, and I really liked it after baking. It just so happened that my son's class celebrated the Children's Day holiday in advance today and had a holiday tomorrow. I took it to the kindergarten in the morning and the children loved it.
Tags
Ingredients
Steps
-
Prepare the required materials, neutralize the salted egg yolk with oil and white wine and soak overnight to remove the smell
-
Line a baking sheet with tin foil, put the salted egg yolk on it, and bake in the oven at 180 degrees for 10 minutes. The egg yolk is relatively large, so I use it for two purposes
-
Take an appropriate amount of red bean paste stuffing and stuff it into half of the salty yellow
-
I also made some purple sweet potato and egg yolk fillings. To make chrysanthemum cakes, pure purple sweet potato fillings should be used
-
Make water-oil dough: Mix 150G flour + 40G sugar + 40G lard + water to form water-oil dough, and rest it in the refrigerator for 20 minutes
-
Mix 100G flour + 50G lard to form a shortbread dough
-
Divide the pastry dough into three parts, add matcha powder and purple sweet potato puree respectively and knead into pastry of different colors, then place it in the refrigerator to rest for 20 minutes
-
Take out the relaxed pastry dough and water-oil dough and divide them into small portions. The quantities should be the same (the water-oil dough is larger than the water-oil dough)
-
Wrap a piece of pastry dough with a piece of water-oil skin, with the seam facing down
-
Roll out the dough rolled above, roll it up again, and let it rest for 20 minutes
-
Roll out the rested small roll of dough again and roll it up
-
After doing everything in sequence, let it rise again for 20 minutes (after waking up, repeat the rolling and rolling steps again)
-
For the last small roll of dough, simply fold the two ends in half towards the middle and roll it flat with a rolling pin
-
Put a piece of bean paste and egg yolk filling
-
Wrap it up, roll it out
-
For purple sweet potato cakes and matcha cakes, just cut the roll of dough in the middle and roll out the filling from the cut surface. The lotus cake is wrapped as in step 15 above, and 3 cuts are made on it. Wrap the chrysanthemum cake as in step 15 above, roll it out flat, use scissors to make a few slits around the pastry, twist each petal in one direction, and make the purple sweet potato filling face up. Wrap the Bauhinia pastry as in step 15 above, roll it out flat, divide the cake into 6 portions, make two small slits in the middle of each portion, and pinch the two corners of each portion toward the middle.
-
Arrange the finished pastry on a baking sheet, brush with egg wash, and sprinkle with black sesame seeds for decoration
-
Bake in the oven at 170 degrees for 30 minutes until browned.
