How to Make Purple Yam Yellow Egg Pastry

Purple yamDuck yolk Puff pastry is a dish that many people often make, and different methods result in varying tastes.Cooking Network Sharing purple yam puff pastries with everyone,including the salted duck yolk version, simple, delicious, and hearty to eat. Following this method, the made purple yam egg yolk puff pastry is sweet, fragrant, savory, and spicy, with many similar dishes following a similar process.

Purple yam egg yolk puff Ingredients Introduction

Main ingredients:

Rice flour for water skin (130 grams)Corn oil (40 grams) Sugar powder (30 grams) Water (50 grams)Pastry cream: Purple yam puree (50 grams) Rice flour (90 grams) Corn oil (45 grams) Salted duck eggs (6 pieces) Red bean paste ( ) Purple yam egg yolk puff pastry steps:

First, prepare the Westar corn oil

Put all water skin ingredients into a bowl Rubbing the water skin and oil dough into smooth doughs, cover with plastic wrap for 30 minutes to rest. Divide both water skin and oil dough into six pieces each.

Take one piece of water skin, flatten it, and enclose an oil dough piece

Sequentially wrap all oil dough pieces in the same way; cover with plastic wrap and let rest for 20 minutes.

Next, pan-fry the salted duck eggs for five minutes then bake them in the oven at 5 minutes.

After five minutes, remove and cool, then cut open and set aside.

Proceed to roll out one oil dough piece into a strip shape

Then roll it up from top to bottom

Sequentially roll all remaining oil dough pieces in the same way; cover with plastic wrap for 20 minutes of rest.

Meanwhile, prepare the filling by flattening some red bean paste and enclosing a salted duck egg yolk inside.Repeat the process for all other fillings. When rested, cut each oil dough piece in half vertically

Then flatten one piece with your hands

Place a red bean paste filling on the flattened dough

Fold and seal like making a bun; ensure no leakage.

Sequentially wrap all remaining pieces of dough in fillings Preheat the oven to 180 degrees for five minutes, then bake for 30 minutes at middle rack. Take out after baking time is up; ate three already.

Final product is beautifully presented.

Roll up from top to bottom.

Prepare the remaining oil pastry sheets, cover with plastic wrap and let rest for 20 minutes.

Take an appropriate amount of red bean paste, flatten it, and enclose a yolk.

Make the remaining fillings in the same manner.

When the dough has rested, cut an oil pastry sheet in half vertically.

Press one half flat by hand.

Take another piece.Red bean paste Place the red bean paste on the oil pastry.

Package it like a bun,just as you would for a steamed bun, making sure not to let any filling leak out.

Package all the remaining oil pastries in this manner.

Preheat the oven to 180 degrees Celsius, bake for 30 minutes on the middle rack with upper and lower heat.

Time is up. Three were eaten.

Here are the finished products.

They look great!