Matcha egg yolk cake

Mix the pastry ingredients into a dough.

Knead the oil dough ingredients into a smooth dough, cover with plastic wrap and rest for 20 minutes.

While the dough is resting, bake the egg yolks in a 150-degree oven until oil appears on the surface. (The egg yolks in my picture took too long to bake)

Divide the oil dough evenly into 9 portions.

Divide the pastry dough into 9 equal portions.

Divide the lotus paste filling into 18 portions.

Cut the egg yolk in half, wrap half in the lotus paste filling and roll into a ball.

Press the oil dough into a bowl shape, wrap it in the pastry, and close it into a ball shape.

Flatten the dough wrapped in pastry and roll it into an oval shape.

Roll the oval dough sheet from top to bottom, cover with plastic wrap and rest for 20 minutes.

Place the relaxed dough roll upright and roll it into a long strip.

Roll the rolled out dough from top to bottom and rest for 20 minutes.

Split the dough roll in half from the middle.

Take one of them and roll it into a sheet with the cut upwards.

Put the dough in your hand, put the filling in the middle, and use the thumb of your other hand to push the dough up from the bottom in a circular motion.

Tie it into a ball and place it with the seal facing down.

Bake in the preheated oven at 180 degrees for 20-25 minutes.

Overview

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Ingredients

Steps