Purple Sweet Potato Egg Yolk Matcha Crisp

Name: Purple Sweet Potato Egg Yolk Matcha Crisp
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 200g Wheat flour; 50g oil; 60g warm water; 20g Sugar; 140g Low-gluten flour; 5g Matcha powder; 16 yolk; 500g Purple potato filling

by Piaoxue Kitchen

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

4

Although I have always advocated eating low-oil and low-sugar foods, I can see that the pastries are a bit greedy, because the layers of crispy pastries are unstoppable deliciousness. I haven’t done it for a long time, it’s okay to indulge occasionally

Ingredients

Purple Sweet Potato Egg Yolk Matcha Crisp

1. Use the ingredients in the main ingredient to knead into water and oily skin. Use low-gluten flour, 70 grams, and matcha powder to make pastry dough, cover with a damp cloth and wake up for 30 minutes

Purple Sweet Potato Egg Yolk Matcha Crisp recipe

2. 30g purple sweet potato filling with egg yolk

3. Wrap round

4. Divide the water, oily skin and shortbread into 8 evenly divided portions

5. Round the water and oil skin and put it in the shortbread

6. Bag mouth down

7. Roll into an oval

8. Roll up and wake up for 15 minutes

9. Flatten and roll into a long strip with the interface facing upwards

10. Roll up and wake up for another 15 minutes

11. Cut in half, press into a circle, turn over and add purple potato filling

12. Bag mouth down

13. Preheat the oven and bake at 180 degrees for 25 minutes

Tips:
Cover with a damp cloth every time you wake up. The water oily skin is softened with warm water. It is practical to use half an egg yolk, the whole egg yolk is a bit big.