Hello everyone, this is Qiong
Today I will share with you the rainbow pastry I made
Multicolored colors, gradual Melaleuca
Make this little pastry delicate and dreamy
Today I used the no-kneading method to make the puff pastry
No need to knead out the glove film, especially convenient
Let's make the water oil dough first
Prepare 150g all-purpose flour, add 55g lard and 30g sugar
Then add 60g of water slowly and stir while pouring
The lard used here can be freshly taken out of the refrigerator or softened at room temperature.
In the process of kneading, the warmth of the hands will also slowly melt the lard
Make the dough of the water oil skin slightly softer
Just knead it into a ball, no need to knead it smoothly
After kneading, wrap it in plastic wrap and keep it in the refrigerator overnight
we will make the cake tomorrow
The dough automatically produces gluten during the low-temperature relaxation process
So there is no need to knead the dough, I will check again the next day
The next day we will prepare the salted egg yolk and red bean paste
Prepare a packet of salted duck egg yolk, here is exactly the amount of 12 recipes
Because the one I bought is sealed and preserved, I need to bake it first
Pour on the baking tray, spray some Alcohol on the surface
If you don’t have liquor at home, you can use vodka instead
Put it in the preheated oven to 180°C (360°F) and bake for 8 minutes
After baking, put it aside to cool for later use. We use this time to make pastry dough
Prepare 100g low-gluten flour and add 50g lard
Knead into pastry dough
Just mix lard and flour into a dough
Now we take the chopping board to make dough of different colors
Knead the pastry dough into a long strip, then divide it into 4 equal parts
The weight of each dough is about 52g
Now we give each dough a different color
I use pink, yellow, blue, purple
You can also choose different colors which you like
Just stick a drop with a toothpick, not too much
Then knead each dough with pigment evenly
After kneading the 4 colors of dough, take out the first kneaded pink dough
Divide it into 6 parts
After dividing, roll each small dough into a small strip
After kneading, put it on the baking tray or plate
cover with plastic wrap to prevent air drying
By this time the egg yolk is already cool, let’s make the egg yolk bean paste
Weigh it when making it, the total weight of the salted egg yolk and red bean paste is 40g
Wrap the salted egg yolk with red bean paste and round it.
Wait for 12 egg yolk bean paste fillings to be prepared, put them on a plate, cover with plastic wrap to prevent air drying
At this time we take out the water and oil dough made the day before from the refrigerator
Pull slowly with your hands to see the state of the dough
Can pull out uniform glove film
The dough is placed in the refrigerator after about 12 hours of low temperature relaxation
It can automatically produce gluten and produce glove film
Roll the dough long and divide into 6 portions
After dividing, round each small dough
Cover with plastic wrap then take out the first kneaded dough
Flatten it on the chopping board and roll it out a bit longer
After rolling out, put red, yellow, blue and purple pastry in the middle
Then wrap it up and seal tightly
After wrapping, press it down slightly
Pick up the dough, turn it 90 degrees clockwise or counterclockwise
Use a rolling pin to roll it out into a bull tongue shape
After rolling it out, I probably measured it about 11 inch, 28cm
This one cannot be rolled too long. If it is too long, the lines will be unclear
Then roll it up and roll it into a cylinder
This completes the first roll
put it on the plate in order
Take out the first rolled roll when you finish the last roll
Don't need to wait the dough rest for 20 minutes
Fold it in half when it is about 25cm long, so that the layers will be more
After folding in half, roll out a little thinner
Roll up from the pink end and roll it into a cylinder
So that pink will be at the top center
If you like purple, roll it up from the purple end
put it on the plate in order
When the last dough is rolled, take out the first dough
Cut in half from the middle with a sharper knife
This way the cut surface is neat and clear
Cut side up, press it with your hand
Then turn it over and roll it out gently with a rolling pin
When rolling, try to balance as much as possible to keep the spiral pattern in the center
Then roll out the side a little thinner
Such a puff pastry crust is rolled out
Wrap the egg yolk and red bean paste prepared before
After adding the bean paste, turn it over and slowly close the mouth.
After wrapping it, rub it to make it round
Such a rainbow puff pastry is wrapped
Put it in the baking tray
Preheat the oven in advance to 170°C (340°F) and bake for 25 minutes
n order to prevent the surface from baking yellow, you can cover with tin foil in the last 10 minutes
The beautiful and dreamy rainbow puff pastry is ready
Multicolored colors, gradient texture
it is also exceptionally delicate for afternoon tea
The inside is a rich salted egg yolk bean paste filling
The combination of sweet and salty is very delicious
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I’m Qiong, see you next time