1. Knead the water and oily skin material into a smooth dough, cover it with plastic wrap and wake up for 30 minutes.
2. Then knead the pastry, knead it into a smooth, non-grainy shape, divide it into thirds and set aside.
3. Add 3 grams of matcha powder to one portion and knead it into 10 grams into a small group. Add purple sweet potato powder to the other portion and make up the same as above. The third portion does not need to be added and is directly divided into 40 grams into a small group, totaling 30 pieces.
4. Then divide the waking up water and oil skin into 15g small groups
5. Wrap the shortbread into water and oily skins, and close tightly.
6. Then squeeze it and roll it into a strip with a rolling pin.
7. Wrap it into small rolls from top to bottom
8. Wake up for 20 minutes after doing all
9. At this time, you can make fillings, take 15 grams of red bean paste and half of egg yolk and wrap it up to form a bean paste ball
10. Wake up the roll, continue to roll it into a strip vertically, and then roll it up, making up the same steps as in 7 above.
11. Roll it all up and wake up for 20 minutes.
12. To make matcha crisps and purple sweet potato crisps, cut the small rolls from the middle, squash the two overlapped and flatten them with the middle cut surface facing outwards, and roll them into the bean paste trap.
13. The egg yolk pastry is directly folded and flattened, and wrapped in red bean paste.
14. All wrapped up.
15. Preheat the oven, 180 degrees up and down. Bake for 25 minutes, and see that it is covered with tin foil for 15 minutes. My oven needs less, depending on the temper of my oven.
16. When baking the matcha puff pastry, I brushed the egg yolk liquid on the puff pastry and topped it with black sesame seeds.
17. Baked
18. Finished product
19. Finished product
20. Finished product
21. Perfect packaging of finished products
