Sand-Yellow Egg Pastry Rolls

Sand-Yellow Egg Pastry Rolls

　　Ingredients: 500g flour, 150g butter, 500g powdered sugar (actual usage 300g), 150g eggs, 100g salted duck egg yolks (cooked), 100g red bean paste, appropriate amount of canned fruit, 10g baking powder, 5g vanillin, 1500g refined oil (actual usage 50g). Production Process: 1. Filling preparation: Divide the red bean paste into portions, wrap a duck egg yolk in each, roll into balls and set aside. 2. Dough preparation: Mix flour and baking powder on a work surface and form a ring. Rub butter and powdered sugar together by hand until pale and fluffy, then add egg liquid in two batches to form a smooth mixture. Stir in the flour to create the raw dough (add vanillin gradually while mixing), then set aside.

3. Final product assembly: Divide the raw dough evenly into portions (round portions), press into round wrappers, brush half of each wrapper with egg wash, wrap in the sand-yellow filling, and shape into crescent-like dumplings. Heat refined oil in a pan to about 180°C (60% heat), carefully place the shaped dough into the oil, and keep turning while frying until they float, puff up, cook through, and turn golden. Remove from oil, drain excess oil, and while hot, coat with powdered sugar.

4. Plating: Garnish with canned or fresh fruits for decoration. Flavor profile: The pastry is white and attractive in color, naturally fluffy in shape, with a delicate, tender and crispy texture. It has a balanced sweet and savory taste, rich in flavor and nutrients, and is best enjoyed with a sweet soup or dessert. Note: Do not let the shaped dough sit for too long before frying, as it may break apart. The filling can be varied, and the fat can be substituted with lard; dairy products such as powdered milk may also be added appropriately. (Chengdu)