Matcha Red Bean Egg Yolk Pastry

Prepare all the ingredients, and let the lard soften at room temperature.

Put all oily ingredients into the bread machine to knead the dough.

Knead until a film forms, then cover with plastic wrap and let it rest for 30 minutes.

Knead all the puff pastry ingredients into a dough, wrap it in plastic wrap, and let it rest for 30 minutes.

Sprinkle white wine on the surface of the egg yolk and bake in an oven at 150 degrees for 10 minutes to remove the fishy smell.

Divide the red bean paste into 30-gram portions, wrap each with an egg yolk, roll into a ball, and freeze briefly to make them easier to wrap.

Divide the well-relaxed dough into 5 portions.

Wrap the oiled dough with the oily pastry dough and seal the opening.

Roll the dough into an oval shape, roll it up from top to bottom, and let it rest for 10 minutes.

Then roll out the dough again; making it a bit longer will give better layers.

Then roll it up from top to bottom and let it relax for 10 minutes.

Use a knife to cut the relaxed dough in half.

Take the side with the visible layers and press it down, then roll it into a circle with a rolling pin.

Wrap the frozen red bean filling, with the layered side of the bread on the outside.

Place the egg yolk pastry on the Xuechu 9405 baking tray. Bake in the oven at 170 degrees on the middle rack for 25 minutes. Cover with aluminum foil midway to prevent the matcha color from turning yellow.

Remove from the mold and let it cool.