Matcha Crispy
Overview
There are really many varieties of mooncakes I made this year. I have made egg yolk cakes many times, but this is the first time for me to make matcha cakes. I didn’t listen to other people’s opinions. The tops of the final products are really white, so I have to pay attention next time!
Tags
Ingredients
Steps
-
Soak the salted egg yolks in oil first, then bake in the oven at 150 degrees for 5 minutes. Spray with white wine while still hot
-
Take 25 grams of bean paste filling, roll it into a ball, flatten it and wrap it with a salted egg yolk
-
Slowly close it with the tiger's mouth without sealing
-
Put the ingredients for the dough into the bread machine bucket and knead the dough
-
The dough must be out of film and take it out
-
The dough must be out of film and take it out
-
Knead into a dough ball. If it feels too soft, place it in the refrigerator for a while
-
Divide the water dough dough and puff pastry dough into 5 equal parts, let them rest for more than half an hour, be sure to cover them with plastic wrap
-
Take a small dough ball and wrap it with a small ball of pastry
-
Wrap them up one by one, there are 5 in total and relax for a while
-
Take one and flatten it into a long strip
-
Roll up slowly, do the same for all 5 rolls, cover with plastic wrap and let rest for 20 minutes
-
Take another roll and change the direction, flatten it, roll it up, cover it with plastic wrap and let it rest for 20 minutes
-
Take a relaxed roll and cut it in half
-
It’s best to roll it into a cone shape, so I’ll roll it into a round shape
-
Add the prepared fillings
-
Slowly close your mouth and pinch it tightly
-
Bake in the preheated oven at 175 degrees for about 20 minutes
-
It’s time to release
-
Sectional view
