Matcha Yolk Crisp
1.
All raw materials: all-purpose flour, lard, fine sugar, warm water and knead until the surface is smooth (if you use a bread machine to knead until the film is better), cover with plastic wrap and let stand for 30 minutes
2.
Knead all the pastry ingredients and relax for 10 minutes
3.
Remove the outer mucous membrane of the salted egg yolk, divide the red bean paste into 20 grams/pieces and squeeze it into rounds. Push the salted egg yolk with the method of pushing and wrap the salted egg yolk from the bottom to the top.
4.
Round, cover with plastic wrap for later use
5.
Divide the loose oil skin into 35 grams/piece, and divide the shortbread into 24 grams/piece, each with 8 pieces
6.
Flatten the oil crust, add a portion of the oil pastry and wrap it into a ball, with the mouth facing upwards
7.
Take a portion of the pastry and roll it into an oval
8.
Roll into a tube shape, close up and relax for 20 minutes
9.
Roll out the loosened dough again into a long strip, roll it into a small tube, close it up, and relax for 20 minutes
10.
Take a dough and cut the roll in half from the center into 2 parts, with the cut facing up
11.
Carefully squash and roll out, making sure that the spiral is in the center of the dough
12.
Turn it over, wrap it with bean paste and egg yolk filling, close the mouth tightly, and roll it round
13.
Arrange into the baking tray, the middle level of the oven, 180 degrees, 30 minutes
Tips:
⒈It is best to knead the oily skin until the film comes out, because the dough has a certain gluten to cover the oily pastry.
⒉The softness and hardness of the oily skin and shortbread should be equal.
⒊During the production process, the pastry that is not in operation for the time being should be covered with plastic wrap to avoid dryness on the surface.
⒋The slack before rolling should be sufficient. ⒌The longer the rolling, the more the number of turns and the more layers.
