# Fourth Baking Contest and is Love to Eat Festival# Matcha Egg Yolk Pastry

Name: # Fourth Baking Contest and is Love to Eat Festival# Matcha Egg Yolk Pastry
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Medium powder; 30g water; 67g Low powder; 5 Salted egg yolk; 150g Red bean paste; 10g Sugar; 58g lard; 5g Matcha powder; Some Rice wine

by zeychou

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

material:
Oil skin: 100 grams of medium powder, 10 grams of sugar, 25 grams of lard, 30 grams of water Puff pastry: 67 grams of low powder, 33 grams of lard, 5 grams of matcha powder Filling: 5 salted egg yolks, appropriate amount of rice wine, 150 grams of red bean paste "

Ingredients

# Fourth Baking Contest and is Love to Eat Festival# Matcha Egg Yolk Pastry

1. Put the ingredients for the oil crust and puff pastry into two bowls.

2. Use chopsticks to stir the material into a flocculent shape.

3. Knead the dough by hand, wrap it in plastic wrap, and put it in the refrigerator for about 20 minutes.

4. Divide the dough into 5 equal parts, knead it into a ball, and put it in the refrigerator.

5. Flatten the oil crust and wrap the pastry.

6. Close your mouth down.

7. Press flat and roll the dough into an oval flat shape with a rolling pin.

8. Roll up the dough, cover with plastic wrap and leave for about 15 minutes.

9. Repeat steps 6 to 8 three times in total.

10. Sprinkle the egg yolk with a small amount of cooking wine, preheat the oven to 180 degrees, bake for about 8 minutes, take out and let cool and cut into two portions. Divide the red bean paste into 10 portions, wrap the egg yolk with red bean paste to make fillings.