Purple Sweet Potato Egg Yolk Matcha Crisp

Overview

Although we have always advocated eating low-fat and low-sugar foods, I am a little greedy when I see the pastries because the layers of crispy pastries are irresistible and delicious. I haven’t done it in a while, so it’s okay to indulge once in a while. Haha.

Tags

• baking
• snacks
• children
• afternoon tea
• fast food
• edible oil
• egg yolk
• low gluten flour
• matcha powder
• purple sweet potato filling
• sugar
• warm water
• plain flour

Ingredients

Steps

1. 1 Soak the egg yolks in cooking oil for several hours to remove the fishy smell

   

2. 2 Knead the ingredients in the main ingredients into a watery skin. Use low-gluten flour, 70 grams, and matcha powder to make a shortbread dough, cover with a damp cloth and let rise for 30 minutes

   

3. 3 Add 30 grams of purple sweet potato filling into egg yolk

   

4. 4 Wrap and round

   

5. 5 Divide the water-oil skin and puff pastry into 8 even portions

   

6. 6 Press the water-oil skin into a round shape and put in the pastry

   

7. 7 Wrap with the mouth facing down

   

8. 8 Roll into oval shape

   

9. 9 Roll up and wake up for 15 minutes

   

10. 10 Flatten with the interface facing upward and roll into a long strip

    

11. 11 Roll up and wake up for another 15 minutes

    

12. 12 Cut in half, press into a round shape, turn over and add purple sweet potato filling

    

13. 13 Wrap with the mouth facing down

    

14. 14 Preheat the oven and bake at 180 degrees for 25 minutes