Matcha Crisp
1.
The purple sweet potato is peeled and steamed in the pot.
2.
Add the egg yolk to the steamed purple sweet potato and crush it with a spoon.
3.
Add seaweed pork floss and two spoons of corn oil.
4.
Squeeze the salad dressing, a little sugar and mix well.
5.
Divide the filling into similar sizes, mine is about 25 grams.
6.
Knead the pastry ingredients into a dough.
7.
Add matcha powder and knead it into a matcha-flavored puff pastry.
8.
Knead the water and oily skin material into a gluten dough.
9.
Knead the dough with water and oily skin by hand. Knead it until the dough can be pulled apart, but it will break. In fact, this is fine.
10.
The water and oil skin and the pastry are divided into 12 small parts.
11.
Wrap the pastry with water and oily skin and wrap it tightly.
12.
Shaped into a spherical shape.
13.
Roll it into a tongue shape.
14.
Roll up the dough.
15.
Roll out 12 dough pieces in turn into a tongue shape and then roll it up.
16.
Roll out the dough again into a tongue shape.
17.
Roll it up again and cover with plastic wrap to prevent the dough from drying out.
18.
Take a dough and press it down with the palm of your hand, and roll it out thin with a rolling pin.
19.
Put a piece of purple potato filling on the rolled dough wrap and wrap it tightly.
20.
When wrapping one side, I always cover it with plastic wrap to prevent it from drying out. Cover the baking tray with greased paper and place them one by one with a little space apart.
21.
Heat the middle layer of the oven at 150°C and lower at 180°C for 30 minutes.
22.
Finished product.
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