How to make four-color lotus paste and egg yolk cake

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  1.Put the flour and sugar required for water-oil skin into a basin and stir with water into a flocculent form

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  2.Use your hands to knead the fluffy flour into a ball.The dough is a bit hard at this time, so no need to knead it.Cover with plastic wrap and let it rest for 20 minutes (the picture below shows the photo before adding lard).After 20 minutes, add lard and knead it into a soft dough (the lard is added in three times.The dough will be very thin and sticky after each addition of lard.You have to work hard to knead all the oil into the dough.You can add some dry powder to make up the dough.Do not If you add too much), keep kneading out the glove film.This process is time-consuming and laborious, so don’t worry! Knead well and then wake up for 20 minutes

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  3. When waking up, prepare the pastry and prepare four Put 20g of noodles into each bowl, add red yeast rice flour, cocoa powder, and matcha powder to three of them respectively, stir well, then add 10g of lard into each of the three bowls, and dough the pastry in the three bowls separately.Form into balls, two balls of each kind of pastry dough.Add 10g of butter to a white flour bowl and form two dough balls.

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  4. Divide the kneaded dough into eight equal parts and roll it into a round cake.Add the dough into balls and wrap it up like a bun.Be sure to seal tightly to avoid leakage of the pastry when rolling out!

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  5. After placing the pastry, wrap it up, seal it, place it downwards, and cover it with plastic wrap Wake up for 20 minutes

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  6.At this time, you can prepare 8 duck egg yolks.Prepare a large number of egg yolks.You can cut eight into pieces later.If they are small, you can prepare 16.Depending on the condition of your egg yolks, prepare them accordingly.Add a little white wine and bake in the oven at 200℃ for 5-10 minutes

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  7.Wrap it up Flatten the pastry dough and roll it into a round shape.Be careful not to break it to avoid leaking the pastry!

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  8. Roll up the oblong dough, cover with plastic wrap and let it rest for 20 minutes

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  9. Flatten the rolled dough into a long strip.Be careful not to roll it out.break!

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  10. Roll up and cover with plastic wrap for 10 minutes

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  11. Divide the lotus paste filling into 16 portions, wrap in egg yolk, and form into balls

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  12.Cut the risen dough roll in half with a knife (try to find a faster knife to avoid cutting it) Layers are pressed)

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  13. Flatten and roll the cut dough upwards Shape it into a round wrapper, fill it with lotus paste and egg yolk filling, seal it downwards and arrange it well! (Be sure to put the cut surface on the outer skin! If the cut surface is wrapped inside, it will become dark and crispy! It won’t look good!)

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  14. Spread oiled paper and bake in the oven at 180℃ for 30 minutes (two packages in the first row turned upside down and became dark crispy, you can refer to it!)

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  15.After cooling, a delicious lotus paste and egg yolk cake is ready! It has a unique flavor when eaten hot!