How to make colorful spiral cakes that are most authentic, crispy, fragrant and delicious, but will fall apart when touched?

Egg yolk cake is probably a favorite of many people. Not only during the Mid-Autumn Festival, but also in normal times, it is also the master of the food industry. The custard sauce is layer by layer, and the crumbs fall off at the first touch. The attractive golden thousand-layer puff pastry envelops the sweet and soft red bean filling, and then there is a crispy, salty and oily salted egg yolk, which makes you unable to stop eating.

Today I will share with you a "colorful egg yolk cake". This egg yolk cake is different from the traditional egg yolk cake. It has built-in unique characteristics and a unique design style, rainbow. Thousand-feuille puff pastry with gradient colors, surrounded by colorful layers, turns into a spiral-like seven-color rainbow. Once you see it, your mood will be as beautiful as a rainbow. A colorful egg yolk cake brings you not only a sense of taste, but also a great visual enjoyment!

This colorful spiral egg yolk cake looks so beautiful that you can’t bear to dig into it. However, many friends are also worried about whether too many melanin additives are used in many colors. There is no need to worry at all. In fact, all I used this time are fruit and vegetable powders, which are very healthy and the color is very beautiful. No need to worry about additives at all.

I took a photo and sent it to WeChat Moments. The number of likes was super high. It was because I was learning how to do it. Friends who like it should quickly follow the specific method I shared. The process is detailed. You will know it by looking at it. Colored egg yolk cakes (30 pieces) Food: water and oil skin Food: 375 grams of all-purpose flour, 132 grams of animal oil, 60 grams of white sugar, 150 grams of water. Pastry food: 270 grams of low-gluten flour (Xinliang cake flour), 135 grams of animal oil, 6 grams of pumpkin powder, 6 grams of purple sweet potato powder, 6 grams of barley seedling powder, and 6 grams of Brussels sprouts powder. Method: Step 1

Put the raw materials of oil crust into the bread machine bucket and stir evenly. Install it into the bread machine and beat at low speed first, then turn to medium speed. (If you don’t have a bread machine, you can knead by hand immediately). Knead until the glove membrane can be stretched out. Take out the slightly kneaded dough and cover with plastic wrap to rest for 30 minutes. The following is quasi-pastry food. Add animal oil to low-gluten flour and stir evenly to make a puff pastry. Then divide the pastry into 4 equal parts and add 4 kinds of pigments to each to make 4-color pastry. Put the fresh-keeping bag into the refrigerator or let the room temperature relax for 20 minutes. Step 2

Then prepare the salted egg yolk red bean filling in advance. Soak egg yolks in oil overnight. Coat with appropriate pure grain wine and marinate for a few minutes. Put it in a well-heated electric oven and bake at 170 degrees for 5-6 minutes, then take it off and let it cool. Add egg yolk and red bean filling for a total of 33 grams, then roll the red bean filling into a ball, squeeze flat and wrap in salted egg yolk, roll into a ball to make red bean paste filling. Divide the dough that has risen well into 25 parts, and then divide each of the 4 colors of dough into 15 equal parts. Step 3

Take out a piece of dough and roll it into a rectangular shape, then add 4 colors of pastry. The pastry can be placed anywhere. Depending on the placement, the color of the pastry will be different. Then use the water-oil skin to completely encapsulate the pastry from both sides. Turn the encapsulated dough sideways and gently roll it out with a rolling pin. The force should be even, otherwise the dough will be uneven in color. Then roll the dough from top to bottom. Roll out all the dough one after another, set aside, cover tightly with plastic wrap and let rest for 20 minutes. Step 4

Take a loose dough and gently roll it into strips. Gently roll it from top to bottom, cover tightly with plastic wrap and let it rest for 20 minutes. Divide the loosened dough into two equal pieces with a sharp knife. (My own knife is not sharp enough) Take a piece and squeeze it flat, with the cross section facing down, and roll it out with a rolling pin. Wrap the egg yolk filling in, close the edges and shape into a round shape. Put it in a well-heated electric oven and bake at 170 degrees for 30-35 minutes.

The egg yolk cake has been announced. It’s beautiful and delicious, and it’s simple to make. You should also take a look. Crispy and refreshing, it is a must-have during afternoon tea time. Soak fresh preserved eggs in oil for one night, and if you soak frozen salted egg yolks in oil for 3 days, the resulting egg yolks will be brighter. When making according to this recipe, just be careful when handling, wrap tightly when wrapping, and roll slowly when rolling out, and the recipe and other aspects will generally not break. There is no need for less relaxation every time.