Matcha Rose Yolk Cake

by Yuchi Pink

4.6 (1)

Favorite

4

Difficulty

Normal

Time

2h

Serving

5

Among Chinese dim sums, I like pastries the most, whether it is red bean filling, jujube paste filling, egg yolk filling and so on. . . . . . I like them all. Each has its own characteristics. Each one is delicious. I bite it down, and I have to eat it with my hands every time. Haha, Chinese pastries have always been loved by my family.

This time I am fortunate to have a new Changdi Beibei CRWF32AM oven. Looking at the oven there, my hands are itchy, haha, I always want to change the pattern to do it. This time I used it to make a matcha egg yolk pastry, which is filled with rose flower filling, a bite, a mouthful of flowers, plus the fragrant egg yolk, it is delicious. . . . . .

For more information, please follow me on WeChat 18703640289 (collapse)

Ingredients

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

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