Matcha Rose Yolk Cake

Matcha Rose Yolk Cake

1. Mix the oily skin and shortbread ingredients into a dough, and wake up for 1 hour.

2. Divide the oily skin and shortbread into 8 equal parts.

3. Take 1 oil crust and roll it out into a round shape, and pack 1 oil pastry.

4. Squeeze it tightly and place it with the mouth facing down.

5. Use a rolling pin to roll out the pastry.

6. Roll it up.

7. Do it in turn and let it rest for 20 minutes.

8. At this time, you can wrap the egg yolk and rose filling one by one and get ready.

9. Take one of the awake billets, close it up, flatten it with your hands, and roll it out again into a long strip.

10. Roll up from top to bottom.

11. Cut in the middle and divide into two sections.

12. Flatten and round with the cut side up.

13. Turn the bread into the rose egg yolk filling.

14. Pinch your mouth tightly.

15. Prepare them one by one and arrange them on the baking tray.

16. Preheat the oven to 170 degrees, the lower and middle level, the upper and lower heat, 30 minutes.

17. Finished product

Tips:

You can cover with tin foil when it's baked so that it won't burn