Exclusive Matcha Egg Yolk Pastry

Name: Exclusive Matcha Egg Yolk Pastry
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 280 g low-gluten flour; 140 g Corn oil; 25 g white sugar; 90 g Water; 5 g Matcha powder; 11 piece Salted egg yolk; to taste red bean paste

A homemade recipe for Exclusive Matcha Egg Yolk Pastry, combining low-gluten flour, corn oil and white sugar; baked until golden and flaky.

1 hrNewMedium Baking Roast Sweet

Instructions

1
Put the oily skin material in the bowl.
2
Gently mix until even.
3
Put the pastry ingredients into the bowl.
4
Let the mixed oil dough and oil paste rest for 20 minutes.
5
Divide the oil dough into portions of 24 grams each, and the oil paste into portions of 18 grams each.
6
Take a portion and roll it into the shape of a duck tongue.
7
Repeat this step twice.
8
Roll them up one by one, cover with plastic wrap, and let stand for 15 minutes.
9
Take a portion of dough and wrap it around the red bean paste and salted egg yolk filling.
10
Spread an oiled dough onto a puff pastry, and place it on a baking tray.
11
Place in the oven and bake at 170°C with top and bottom heat for 30 minutes. For a 42-liter oven, the time may vary because the size of each oven is different.
12
Take it out, and you can start eating it cold.
13
Send a finished product picture.