Matcha Yolk Crisp
1.
Mix the oily skin materials together, knead it into a smooth dough, cover it and let it rest for 1 hour
2.
Mix and knead the pastry ingredients, cover and relax for 1 hour
3.
Divide the loose crust dough and shortcrust dough into 8 portions
4.
Take a shortbread dough and flatten it, and put a shortbread dough in the center
5.
Wrap it tightly and seal it tightly, and place it closed
6.
Wrap 8 pastry doughs into the oily skin dough in turn, cover them, and let them rest for 20 minutes
7.
Take a loose dough and squeeze it, then roll it out into an oval shape on both sides
8.
Roll up from one end
9.
After rolling 8 pieces of dough in turn, cover it and let it rest for 20 minutes
10.
Take a dough and press it flat and roll it out again
11.
Then roll up
12.
And roll up several other doughs in turn, cover them, and let them rest for 20 minutes
13.
Take advantage of the relaxation time of the dough to process the filling: Divide the bean paste filling into about 20g each, then wrap the salted egg yolk in it, knead it and set aside
14.
Take a loose dough and cut it from the middle
15.
Roll out with the cut side up
16.
Put a filling after turning it over
17.
Wrap it tightly and seal it tightly, and place it closed
18.
Place them in the baking tray one by one
19.
Put it into the middle layer of the preheated oven, 180 degrees for about 20 minutes
20.
Just let it out and let cool
Tips:
1. Pay attention to the relaxation of the dough for 20 minutes after each operation;
2. The last cut dough must be rolled out with the cut side facing upwards, and then be careful to turn it over before wrapping the fillings, so that the finished product can be layered clearly;
