How to make purple rice egg yolk cake - Baking recipes

1
Water and oil skin: 255 grams of all-purpose flour, 90 grams of lard, 50 grams of white sugar, 105 grams of water, mix well and knead into a ball.
2
Pull and beat again.
3
Take out the glove film.
4
Place the reunion dough in the refrigerator for 60 minutes.
5
Pastry dough: 200 grams of low-gluten flour, 100 grams of lard.
6
Knead evenly with your palms, cover with plastic wrap and refrigerate.
7
Spray the salted egg yolk with some white wine in the air fryer, bake for a few minutes and set aside.
8
Wrap 25 grams of purple rice stuffing with a salted egg yolk and form into a ball, freeze in the refrigerator for later use.
9
Divide the pastry into four parts, use food coloring to color it, and then divide it into 6 grams each.
10
Divide the water-oil skin into 12 parts, each part is about 41 grams, and let it rest for 20 minutes.
11
Roll the white oil dough into a rectangular shape and put the pastry on it one by one.
12
It closes up and down.
13
Then close the mouth left and right.
14
Then rotate it 90 degrees like oil and roll it out.
15
Roll it up again and let it rest for twenty minutes.
16
Roll out into a long strip again along the rolled strip.
17
Roll up and set aside.
18
Cut the rolled dough dough from the middle.
19
Flatten with the cut side facing up, then roll it out like a bun wrapper and wrap it with purple rice and egg yolk filling.
20
Close the edges and insert them into the baking pan with the edges facing down.
21
After preheating the oven, bake the upper and lower tubes at 155 degrees for about 25 minutes.