Oilskin: 112g all purpose flour, 40g lard, 10g powdered sugar, 45g water
Red: 21g low flour, 3g Easy Bake beetroot powder, 12g lard.
Yellow: 20g low baking powder, 4g pumpkin powder, 12g lard.
Purple: 21g low flour, 3g yam flour, 12g lard.
Green: 21g low flour, 3g Easy Bake Barley Flour, 12g lard.
12 salted egg yolks, 300g bean paste.
Easy Baked Beetroot Powder
Easy Baked Pumpkin Powder
Easy Baked Purple Potato Powder
Easy Bake Barley Flour
salted egg yolk with kimchi
red bean paste
No pigmentation, just glitter! How to make a fruit and vegetable pastel version of dazzling soufflé
Put all the ingredients in the oilskin into the chef’s bucket.
The dough should be soft and moist yet elastic and tough to make dense and even circles.
Knead the dough and let it rest in a Ziploc bag for 30 minutes.
Mix 21g of baking powder, 3g of beetroot powder, 12g of lard, then mix into a smooth dough, and other colors of pastry according to the above ingredients.
Use plastic wrap for the shortbread.
Thaw the egg yolks in advance and soak them in corn oil for 2 days (refrigerate when hot), I used corn oil, if I use peanut oil it will curdle in the fridge.
Take 25g of the bean paste, roll it round and press it flat, put the salted egg yolk on top.
Wrap it in bean paste and round it up.
Twelve copies, all in order.
Divide each pastry into 6 equal portions, and shape into a cylindrical shape for easy handling.
Divide the oilskin into 6 equal portions and always cover with plastic wrap.
Take a serving of oilskin.
Flatten it with your hands, then roll it out into a rectangle, being careful not to over roll it.
Then add the 4-color shortening in order.
Fold the left and right sides of the oilskin over the shortbread, making sure to wrap it tightly.
Then fold and wrap the top and bottom sections as well, pinching all the seams together!
Always remember to cover with plastic wrap.
Take a doughnut.
Roll out the pastry from the center to the ends with a rolling pin, not repeatedly, but once up and once down (the first time you roll out the pastry is in vertical strips).
Roll up from bottom to top and cover the remaining 5 portions with plastic wrap for 15 minutes.
Take a roll and flatten it with your hands.
Roll it out from the middle to the ends.
Rolling from the top down
The remaining 5 portions are also done, so be sure to work quickly or they will dry out.
Take a roll and cut through the middle with a sharp knife, dividing it in two
Roll it out with a rolling pin, thick in the middle and thin all around.
Then flip it over and put a filling on it.
Wrap it up and push it up slowly with your tiger mouth.
Tighten the hem.
Place with the end facing down and shape it up.
All done, place in the lower part of the preheated oven.
Bake at 160 degrees, top and bottom, for 30 minutes (cover with foil after 10 minutes).
It’s so delicious!
Bake for 10 minutes and cover with foil to better prevent browning.