Cooking Steps

1. 

   Step1:Mix all the oil skin materials, knead until the film is released, and put into the fresh-keeping bag to rela

2. 

   Step2:Mix the low powder and all kinds of color powder evenly, mix the low powder of Matcha pastry 26G + Matcha powder 1.5g + lard 13g, golden cheese pastry 26G + golden cheese powder 1.5g + lard 13g, purple sweet potato pastry 23g + purple sweet potato powder 3G + lard 13g, pumpkin pastry 23g + pumpkin powder 4G + lard 14

3. 

   Step3:Add lard respectively and mix into a ball. Cover with fresh-keeping film for standb

4. 

   Step4:Divide the bean paste into 20 grams each. Wrap in the salted eggs and rub them into circles for later use

5. 

   Step5:Divide the oil skin into 6 parts. Take one part and flatten it. Use a rolling pin to roll the four sides of the dough in four directions. The middle is thick and the sides are thin

6. 

   Step6:Each color of pastry is divided into 6 parts. They are twisted into thin strips. Each one is put on the tare

7. 

   Step7:Wrap right and lef

8. 

   Step8:Pack up and down agai

9. 

   Step9:Roll the wrapped dough lon

10. 

    Step10:Roll up. Cover and relax for 10 minute

11. 

    Step11:Roll it up and then roll it up. No matter which end you start rolling. The color of the first roll will be on the top of the yolk puff

12. 

    Step12:Cut in half. Cut u

13. 

    Step13:Press flat by hand. Try not to deviate the center of the screw. Use a rolling pin to roll it into a circle with thick middle and thin edge

14. 

    Step14:Turn over. Put the egg yolk in the middle. Wrap it up slowly

15. 

    Step15:Put in the baking tray. Put in the preheated oven. Heat up and down the middle layer at 180 degrees for 30 minutes. Cover the tin paper when half baked. Avoid coloring

16. 

    Step16:Write production step

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    Step17:Write production step

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    Step18:Write production step

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    Step19:Write production step

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    Step20:Write production step

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    Step21:Write production step

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    Step22:Write production step