Matcha bean paste egg yolk pastry

1. First, let's process the egg yolk. After the salted egg yolk rolls in high Baijiu, it will be baked in the oven at 150 degrees for about 10 minutes. You can turn over a piece of dough in the middle to bake as little oil as possible (I have baked it before and soaked it in oil, but after practice, I found that the egg yolk directly baked without oil is more crisp and hard)

2. Mix all the ingredients in the oil skin, knead until the film comes out, cover with cling film and wake up for 30 minutes.

3. Mix the pastry ingredients into a ball without excessive kneading, cover with cling film and wake up for 30 minutes.

4. Divide the bean paste into 20-25 grams each. (My bean paste is still slightly wet. It can be stir fried to make it slightly wetter than when used in Guangyue, but it should not be too wet.)

5. Take a portion of bean paste and flatten it, then add the salted egg yolk.

6. Wrap them one by one with plastic wrap.

7. Divide the woken pastry into 8 portions each.

8. Take a portion of oil crust and flatten it into a portion of pastry.

9. Wrap the mouth tightly. Cover with cling film, and you can also press a damp cloth and let it sit for 10 minutes,.

10. Take a portion of the dough and let it grow into an oval shape.

11. Roll up from top to bottom.

Roll up the plastic wrap one by one, then press a damp cloth and let it sit for 15-20 minutes.

13. Take another portion of the dough and measure its vertical length.

14. Roll up again from top to bottom.

15. Cover the rolled dough with cling film, then press a damp cloth and let it stand for 15-20 minutes.

16. Take a piece and use a sharp knife to cut everything in half. The incision should be as smooth as possible, which directly affects the shape of the finished product.

17. Take a portion with the cutting surface facing upwards.

18. Press flat.

19. Form a slightly thick middle and thin sides of the dough, flip it over.

20. (The side facing downwards) Wrap in bean paste and egg yolk filling. Try to keep the spiral at the center.

21. Wrap the mouth tightly and try not to wrap it in air. Any excess mouth can be removed.

22. Place the baking tray one by one with the mouth facing downwards. The middle layer of the oven is about 170 degrees Celsius for 30 minutes. Can be covered with tin foil in the later stage (after thoroughly cooling, seal and store, eat as soon as possible within 2-3 days)

23. Finished products

24. Finished products