【Tianjin】Matcha Egg Yolk Crisp
Overview
When making puff pastry, add a little bit of matcha powder. The finished product has a light green color and looks very comfortable. When visiting relatives during the Chinese New Year, I handed over a box of homemade snacks and felt full~~ Ingredients: Oil dough: 151g all-purpose flour, 57g lard, 18g powdered sugar, 82g water. Pastry: 123g low-gluten flour, 5g matcha powder, 75g lard. Filling: 16 salted egg yolks, 320g bean paste filling
Tags
Ingredients
Steps
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Mix the oil dough ingredients together, knead into a smooth dough, cover and let rest for 1 hour
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Mix the pastry ingredients and knead evenly, cover and let rest for 1 hour
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Divide the relaxed oil dough and puff pastry dough into 8 portions
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Take a piece of dough and flatten it, and put a piece of dough in the center
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Wrap and seal tightly, place with the seam facing down
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Wrap 8 pieces of puff pastry dough into the puff pastry dough one after another, cover well, and let rest for 20 minutes
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Take a piece of loose dough and flatten it, then roll it into an oval on both sides
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Roll up from one end
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After rolling all 8 pieces of dough in turn, cover and let rest for 20 minutes
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Take a piece of dough, flatten it and roll it out again
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Then roll up
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Roll the other pieces of dough in turn, cover them, and let them rest for 20 minutes
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Process the filling while the dough is resting: Divide the bean paste filling into pieces weighing about 20g each, then wrap the salted egg yolk in it, roll it into a round shape and set aside
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Take a piece of relaxed dough and cut it in the middle
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Roll out with the cut side facing up
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Turn over and add a filling
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Wrap and seal tightly, place with the seam facing down
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Arrange them one by one on the baking sheet
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Place in the middle rack of the preheated oven at 180 degrees for about 20 minutes
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Take out of the oven and let cool
