1. The egg yolk is soaked in edible oil for several hours to remove the fishy smell
2. 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
3. 30g purple sweet potato filling with egg yolk
4. Wrap round
5. Divide the water, oily skin and shortbread into 8 evenly divided portions
6. Round the water and oil skin and put it in the shortbread
7. Bag mouth down
8. Roll into an oval
9. Roll up and wake up for 15 minutes
10. Flatten and roll into a long strip with the interface facing upwards
11. Roll up and wake up for another 15 minutes
12. Cut in half, press into a circle, turn over and add purple potato filling
13. Bag mouth down
14. 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.
