1.
Put all the ingredients in the oil crust into the bread machine bucket, start the kneading process, knead the dough to the expansion stage, put the kneaded oil crust in a fresh-keeping bag, seal it, put it in a warm place, and proof it for 30 minutes. 225 grams of medium powder, 80 grams of lard, 45 grams of powdered sugar, 90 grams of water
Pastry ingredients: low flour 180g, lard 90g, purple potato puree 5g, green tea powder 3g, mix all the ingredients and knead well
2. Divide the shortbread into three equal parts, take two of them, add purple sweet potato mash and matcha powder, knead evenly, then cover with plastic wrap and put it in a warm place for proofing, about 20 minutes
3. While waiting, divide the cloud bean paste and purple potato mash into 14 portions, an average of 35 grams per portion, round, and the remaining cloud bean paste is divided into 10 portions and rounded, an average of 25 grams per portion
4. Take 25 grams of each cloud bean paste and wrap it with egg yolk
5. Knead round with your hands, make the remaining 9 in turn, cover them with plastic wrap and set aside
6. Divide the purple and green pastry into 4 parts, and the original color pastry into 8 parts, and then knead them into a circle.
7. The oil skin is divided into 3 equal parts
8. From the most divided 3 parts of oil skin, 2 parts are equally divided into 4 equal parts and rounded, and the remaining 1 part of oil skin is evenly divided into 8 equal parts and rounded
9. Take a portion of the oily skin, flatten it with the palm of your hand, and pack a portion of the purple oily pastry
10. Take a portion of the oil skin, flatten it with the palm of your hand, and pack a portion of matcha pastry
11. The dough in the above step is rounded, closed and placed downwards, wrapped in plastic wrap for later use, follow this method to finish all the dough. Note: In this step, the bulky pastry corresponds to the bulky crust, and vice versa.
12. Take one of the dough, roll it into an oval shape with a rolling pin, the same operation method for the three colors
13. Then roll it up from bottom to top. After all the rolls are done, cover with plastic wrap and allow to proof for 20 minutes
14. After all the dough is finished, cover with plastic wrap and proof for 20 minutes, then roll it up again according to the above steps, and also cover with plastic wrap and proof for 20 minutes
15. Take one of the purple or green dough rolls and divide it into two from the middle with a knife
16. Take the cut half of the roll, flatten it with the palm of your hand, and then roll it out with a rolling pin. The middle is slightly thicker and the sides are thinner.
17. Turn the rolled dough over and wrap it in the prepared filling
18. Slowly close the mouth, squeeze it tightly, with the sealing part facing down
19. According to this, make the remaining purple and green rolls, roll out the original color rolls and wrap them in the stuffing
20. After everything is done, brush the surface of the original egg yolk pastry with liquid egg yolk and sprinkle a little black sesame on the surface.
21. Put it in the middle layer of the preheated oven, heat up and down at 160 degrees, and bake the middle and upper layer for about 30 minutes
