# Fourth Baking Contest and is Love to Eat Festival# Matcha Egg Yolk Pastry
1.
Prepare the materials
2.
Put all the ingredients of the skin into the bread bucket and knead for 15-20 minutes
3.
Prepare pastry ingredients
4.
And into dough
5.
After the two doughs are kneaded, cover with plastic wrap for 20 minutes
6.
For processing salted egg yolk, the salted egg yolk used this time is homemade.
7.
The egg yolk has been soaked in oil before, take it out, roll it in a white wine bowl, and put it on a baking tray
8.
Preheat the oven at 170 degrees and bake for 8 minutes
9.
The egg yolk is ready for oil
10.
Prepare white bean paste filling, 18g each
11.
2 large salted egg yolks cut into pieces, a total of 16
12.
Purple potato mash is evenly divided into 16 pieces, 24g each
13.
Wrap the egg yolk and white bean paste with purple potato mash
14.
Divide the water and oil into 8 portions, about 35g each; the shortbread is evenly divided into 8 portions, about 24g each
15.
Wrap the shortbread with water and oily skin, roll it into a long strip with a rolling pin, and roll it up from top to bottom. Repeat the same method after everything is done.
16.
Make all the pie crusts
17.
Take a pie crust, cut it open in the middle, and roll out the filling thinly
18.
Into the bakeware
19.
Preheat the upper and lower fires of the oven, upper the heat to 200 degrees, lower the heat to 180 degrees, and bake the middle layer for 25 minutes
20.
Baked
21.
Plate.
Tips:
1. Matcha is the kind of material that is drunk, and the color is lighter.
2. The oven can be used directly at 200 degrees regardless of the upper and lower fire, and the high temperature and high temperature are good for rapid fire.
3. The time depends on the ingredients and ovens of different brands.
