Egg Yolk Crisp/matcha Crisp
1.
Mix all oil leather materials
2.
The kneaded oil skin can be pulled out of the glove mold. It’s not easy to break when wrapped like this
3.
Knead the oily skin into a ball, cover with plastic wrap and relax for about 1 hour
4.
The matcha pastry is mixed with a spatula, covered with plastic wrap and placed
5.
The shortbread of the egg yolk is also mixed with a spatula. Cover with plastic wrap and put it away
6.
This time the stuffed egg yolk pastry made 6 with egg yolk and 6 without egg yolk. So is the matcha biscuits. Because I didn’t make enough eggs. The salted eggs made by myself are very delicious. I didn't handle it like Lisa. Just take off the white film of egg yolk. Wipe it with kitchen paper. It won't be fishy when baked
7.
When the oily skin is loose. Can be filled with fillings. The egg yolk is 20g with bean paste and lotus paste, and the egg yolk is generally 15g. The total weight of one filling is 35g.
8.
The oily skin is loose. , The oil skin of the matcha pastry is divided into 6 pieces. 36g each. The egg yolk crisp is divided into 12 pieces. 18g each
9.
Shortbread. The matcha pastry is divided into 6 pieces of 24g each. The shortbread of egg yolk pastry is divided into 12 pieces, each 12g
10.
The oily skin wraps the shortbread
11.
Roll it out. Roll it out a bit longer. The picture is too short. Roll it a bit longer
12.
Roll it up and roll it up. Cover with plastic wrap and relax for 30 minutes
13.
Matcha puff pastry is also packaged. Just roll it out
14.
Roll up. Relax for about 30 minutes
15.
After the relaxation is good, the second roll is carried out. Roll it up and roll it up. Continue to relax for about 30 minutes. The same goes for egg yolk crisps
16.
The rolled up twice is ready. relaxation
17.
Relaxed well. Fold the sides of the egg yolk inward. Roll out the circle. Put the stuffing. wrap up
18.
Pack it as shown
19.
Cut the matcha pastry from the middle
20.
Roll it out and wrap it up
21.
Preheat the oven 180 degrees. Bake the egg yolk for 10 minutes, then take it out and brush with the egg mixture. Sprinkle with black sesame seeds
22.
Bake for another 30 minutes or so. It can be taken out after coloring
23.
Just bake the matcha puff pastry for 35 minutes
24.
Cool out of the oven. Super delicious now
Tips:
My matcha puff pastry is a bit messy. If the relaxation is too long. Very soft. You can put it back in the refrigerator and refrigerate it. Cut and roll again.
