Matcha Custard Crisp
1.
The butter is softened at room temperature, add sugar and beat evenly, add egg liquid in portions and beat evenly, sieve all the powders and mix well
2.
Add milk and mix evenly, let it steam in the steamer for about 25 minutes, take it out halfway and stir 2-3 times with chopsticks
3.
Let the prepared custard fillings cool slightly to form a ball with your hands, and refrigerate for later use. Divide into 12 equal small circles before use, cover with plastic wrap for later use
4.
The oily skin materials are evenly mixed and kneaded into a smooth dough, and the oily pastry materials are also mixed evenly and kneaded by hand to form a dough
5.
Divide the oil crust and the shortbread into 6 equal parts, round them separately, squeeze the oil crust, put a shortbread on top, wrap it, and tighten the mouth
6.
Close it up, squeeze it, roll it out into a beef tongue, and roll it up from top to bottom. Press it again and roll it out
7.
Roll out all the oil skin and shortbread one by one, and cut in half from the middle
8.
The cut surface is topped, flattened, and rolled out into a round shape, turned over, and wrapped in a custard filling. Tighten the mouth
9.
Put it in a baking tray lined with greased paper, preheat the oven at 180 degrees and bake for about 20 minutes