1. First prepare the salted egg yolk, soak it in white wine, and then wipe off the white mucous membrane on the surface with a kitchen paper towel, and set aside (you should prepare 16 egg yolks)
2. Mix white kidney bean paste with matcha powder and knead well
3. Knead the pastry dough
4. Knead the oily dough with a chef machine until it comes out of the film
5. Divide the shortbread and oil-crusted dough into 8 portions respectively (it is 8 portions, and cut in half when you are going to make it)
6. Pastry wrapped in oil skin, rolled out and rolled up
7. Proof for 20 minutes
8. Roll it out again and let it rest for 20 minutes
9. At this time, you can wrap the egg yolk with red bean paste and wrap it up
10. All wrapped up for later use
11. Cut the dough in the middle, press it down with your hands, and press it into a thin and thick dough on the side
12.
Then wrap the red bean paste and egg yolk
Upper and lower fire middle layer 180 degrees for 30 minutes
Tips:Be sure to push the bag up when you pack it, don’t pinch the bag, so the skin will be the same
