Matcha Yolk Crisp

Matcha Yolk Crisp

1. Prepare the required materials

2. Divide 640 grams of fried bean paste into 16 portions, 40 grams each

3. Put the prepared salted egg yolk in the middle of the oven at 150 degrees and bake for 7 minutes

4. Then wrap the prepared bean paste filling into the salted egg yolk that has been roasted to half-cooked and set aside

5. Make the oil skin first: Sift all-purpose flour with powdered sugar, then add pork and knead evenly, add water in portions, knead into a dough. Make the pastry again: Put the lard in the medium flour and knead it into a dough

6. Divide the crust and pastry into 8 balls each

7. Wrap the puff pastry

8. First roll

9. Roll up the dough and roll it a second time

10. Stand still for fifteen minutes

11. Divide the rolled dough into two into sixteen small balls

12. Roll the dough into a circle

13. Pack the prepared bean paste and egg yolk filling

14. Put it in the oven at 180 degrees and bake for 20-25 minutes

15. After baking, let it cool and you can eat it

Tips:

1. Chinese pastries are mostly made with lard, which has good crisping effect and strong aroma. If lard is not available, butter can be used instead. If you don’t even want to use butter, just use vegetable oil and substitute the same amount. However, the effect of shortening is that lard is the best, butter is the second, and vegetable oil is the second.
2. The shortbread is a Chinese dessert. In the traditional recipe, you can use ordinary all-purpose flour. If you want to pursue the softness of the taste, you can use low-gluten.
3. After the salted egg yolk is washed, put it on the baking tray, sprinkle a little wine, 150 degrees, bake for 7 minutes and let cool for later use
4. When making oily skin materials, the amount of water should be added to the rubbing powder depending on the degree of wetness of the powder, not all at once.
5. When baking, because the surface of the cake is easy to be colored, the green surface will turn yellow. You can cover it with tin foil after baking for 10 minutes to maintain the original green color of the matcha.
6. I use a PE5386 one-degree shuttle oven. When you use other brands of ovens, please pay attention to the appropriate adjustment of the temperature