Bean Paste Egg Yolk Matcha Crisp
1.
First, we need to boil the lard:
If you don’t use lard, you can use vegetable oil and butter, but the effect is not as good as using lard. The taste should be the same, because lard is easy to be shortened. Filter out the water and impurities, put the lard oil out of the wok and heat it, and then there will be clear lard and deep-frying. After the lard is cooled, it will be white and clean. You must use white lard at room temperature, not liquid or hot.
The approximate ratio is 1 kg of lard oil = 0.7 kg of lard
2.
Prepare various materials
3.
Because I didn’t buy raw salted duck eggs, I bought the vacuum packaged salted egg yolks, which are of Xiangshan brand. It’s very good and very good. Put it in the oven and bake at 180 degrees for 3 minutes. The egg yolks that touch the baking tray will have Little oil bubbles, that's it, let it cool and use it
4.
After preparing the bean paste and egg yolk, you can make the matcha crisp egg yolk and red bean paste. Divide the red bean paste evenly into 25g each. Special note: Do not use Wang Zhihe's red bean paste, which is like the supermarket. Use the kind that makes moon cakes, the kind that is very dry. I actually bought it on Taobao.
5.
Knead the divided red bean paste round and wrap it in a whole egg yolk or half an egg yolk, then wrap it and knead it well and set aside.
6.
I have 16 egg yolks, so I made 12 whole egg yolk matcha cakes and 8 half egg yolk matcha cakes
7.
Put the 4 kinds of ingredients in the main ingredients into the bread bucket, and mix the dough evenly. You can mix the dough by hand, as long as it is even.
8.
Wrap the mixed dough with plastic wrap and let it stand for 30 minutes. This will relax the dough and prevent it from breaking when rolling.
9.
Then start to make pastry. Put the 3 kinds of pastry ingredients in the auxiliary materials into the bowl and mix them evenly by hand. Because the oil content in the pastry is very high, it is especially easy to melt. Speed up the mixing.
10.
Wrap the mixed shortbread with plastic wrap and put it in the refrigerator to help the later operation
11.
After 30 minutes, divide the two doughs of oil crust and short pastry into 10 uniform small doughs. The oil crust is about 36g each, and the pastry is about 24g each.
12.
Now start to wrap the water and oily crust and shortbread. First, flatten the white watery crust into a flat round shape, and place the shortbread in the middle of the dough.
13.
Fold up the oily skin dough
14.
Use the thumb of your left hand to press the oil pastry, the tiger’s mouth of your right hand gathers the oily skin up, and finally close the mouth, be sure to tighten
15.
Close the mouth upwards and round it
16.
Use a rolling pin to gently roll the wrapped pastry dough into an oval shape. If the shrinkage is severe, do not roll it out hard. Let it rest for 15 minutes to relax before continuing.
17.
Then roll it up from top to bottom
18.
Combine the remaining 9 water and oily skins and shortbreads, roll them up and cover with plastic wrap according to the steps 16-17, and let them rest for 15 minutes.
19.
After 15 minutes, place the dough roll with the seal facing up and put it on the chopping board upright
20.
Roll it flat into an oval shape, then roll it up
21.
Follow the steps 19-20, roll the remaining 9 dough rolls and all the dough rolls twice
22.
Then cover with plastic wrap and let it rest for 20 minutes
23.
Cut the loose dough evenly from the middle with a knife, at this time you can see the spiral pattern
24.
Then take out the prepared bean paste and egg yolk filling, the following is the last step, the filling is
25.
Flatten the cut green dough, roll it out, and put in a bean paste and egg yolk filling
26.
Press the bean paste filling with your left hand, close the mouth of the tiger with your right hand, and close it
27.
Put all the fillings and green dough together and put them in the baking pan
Bake at 180 degrees for 30 minutes
28.
The final product is very beautiful, and half of the egg yolk looks better and more regular
29.
A whole matcha cake with egg yolk tastes so rich and enjoyable. The Mid-Autumn Festival is here, so let’s make matcha cakes for your family.
Tips:
This is the first time I have made matcha puff pastry. Although it is the first time, I think the effect is not bad. I think the first point is that lard is very important. I bought black pork lard suet from the supermarket and cooked lard at home. The quality is really good. The lard is white in the end and has no peculiar smell. The second point is to use better matcha powder, the color will be very beautiful, I use Japanese Wakatake matcha powder. The third egg yolk I used is from Xiangshan brand and it is very good. The inside is still oily and delicious. You can put half of the egg yolk or the whole of the matcha yolk. I think the half yellow one is more beautiful in the end, and the whole yellow one. More rich, each with its own characteristics.
The ingredients in the ingredients make a total of 20 egg yolks, of which 12 are whole egg yolks and 8 half egg yolks.