1. First make the oil crust, mix 240g all-purpose flour (normal flour), 30g powdered sugar, and 90g lard. Note that the lard must be put in the refrigerator to form a paste. After the flour is fully blended with the lard, pour into 90g of water
2. All-purpose flour mixed with lard paste
3. After adding water, I kept kneading, and finally it became like this, wrapped in plastic wrap and placed in the refrigerator for 30 minutes
4. After making the shortbread, fully blend all the low-gluten flour and 90g paste lard, take half and add 5g matcha powder, wrap in plastic wrap and put it in the refrigerator for 30 minutes
5. After 30 minutes, take out the oil crust and shortbread. First, explain that you need to cut in half to make matcha red bean pastry. You don't need to cut the egg yolk pastry, so there is a difference between the oil crust and the shortbread. 35g of oily skin is divided into 6 pieces, 18g pieces are divided into 12 pieces, shortbread (with matcha) each divided into 22g, can be divided into 6 pieces, shortcake (without matcha) each divided into 11g, can be divided into 12 pieces
6. Corresponding to the 6 oil crusts and 6 matcha pastry, the oil crust rods into a round crust, the bread is put into the matcha pastry, wrapped in a tiger's mouth, and 12 oil crusts and 12 pastry are correspondingly wrapped.
7. like this
8. Flatten each package with your hands, paying attention to pressing down with the mouth facing upwards
9. Rolling the noodles
10. Roll up and wrap it in plastic wrap, and let it stand for 20 minutes
11. Roll again
12. Proof again for 15 minutes.
13. When proofing, you can cut the egg yolk in half and put it in the oven for 5 minutes, slightly oily, and then each portion of 20g red bean paste, a total of 12, wrapped in the egg yolk; crushed red bean honey into 12 portions, each 25g
14. As shown above
15. After proofing, cut the matcha in half
16. With the incision facing upwards, flatten it with your hands and then flatten it with a rolling pin, add 25g red bean honey
17. This side can see the crisp Korean outsourcing
18. Put it in the preheated oven at 180 degrees for 25 minutes
19. After the egg yolk pastry is proofed twice as above, roll it out, wrap it in the red bean paste with egg yolk inside, smear the egg liquid, and sprinkle with black sesame seeds
20. Put it in the oven at 180 degrees for 20 minutes, then take it out and brush with a layer of egg wash, and bake it for another 10 minutes.
21. Take out the oven and let it cool before putting it in again, you're done!
