Matcha egg yolk cake

Overview

I plan to go home to see my mother tomorrow. So I thought about making some snacks to take home for my dear mother to try. I made two flavors of lard version of egg yolk cake, matcha and red yeast rice flour. Super delicious!

Tags

• baking
• afternoon tea
• all-purpose flour
• cake flour
• egg yolk
• marshmallow
• matcha
• pork suet
• red yeast rice powder
• bean paste
• water

Ingredients

Steps

1. 1 Take fresh salted duck eggs, remove the egg white and leave the yolk.

   

2. 2 Place a piece of oil paper on a baking sheet and spray a layer of high-strength white wine. (I only have 10 salted duck eggs left at home, and the last 4 were only filled with half an egg yolk.)

   

3. 3 Place in the oven at 160 degrees for 5 minutes.

   

4. 4 Prepare 12 servings of red bean paste (20g each). Round

   

5. 5 Form the bean paste into a round shape, place it in the palm of your hand, and flatten it.

   

6. 6 Wrap in egg yolk

   

7. 7 Close

   

8. 8 Wrap them in order for later use

   

9. 9 Mix all ingredients for watery and oily skin

   

10. 10 Knead the dough until it is smooth and malleable. Cover with plastic wrap and let rest for half an hour

    

11. 11 Mix all the ingredients for the pastry and stir with a spatula, then knead into a ball

    

12. 12 Knead the pastry and divide it into 2 parts, sift into one part matcha powder

    

13. 13 Sift in the red yeast powder in another portion. After kneading, it will relax together with the oily skin

    

14. 14 After it has relaxed, divide the oily skin into 6 parts and roll them into balls. Divide matcha puff pastry and red yeast puff pastry into 3 portions respectively

    

15. 15 Wrap the pastry into the water-oil dough

    

16. 16 Close your mouth and pinch it tightly

    

17. 17 Cover with plastic wrap and let rest for 20 minutes

    

18. 18 Roll into ox tongue shape

    

19. 19 Roll up from top to bottom

    

20. 20 Cover with plastic wrap and let rest for 15 minutes

    

21. 21 Flatten it with your palms in the direction and roll it out.

    

22. 22 Roll it up again, roll it out in order, cover it with plastic wrap and let it rest for 20 minutes

    

23. 23 Use a sharp knife to cut in the middle

    

24. 24 With the cut side facing up, flatten it with the palm of your hand

    

25. 25 Roll it out slightly thicker in the middle and thinner around the edges. The aspect level should be as central as possible

    

26. 26 Wrap in egg yolk and bean paste filling to close

    

27. 27 Wrap and place on baking sheet. Preheat the oven to 180 degrees

    

28. 28 Wrap them up in order

    

29. 29 Put it in the preheated oven at 180 degrees for 30 minutes and keep an eye on it for the last ten minutes. If the surface is not baked and it looks like it is about to color, cover it with a piece of tin foil. Avoid overpainting.

    

30. 30 Freshly baked

    

31. 31 Finished product.

    

32. 32 Finished product