Matcha egg yolk cake
Overview
I won a lucky prize of matcha cake during the event. I went to a relative's house and promised to give it to a child, but received an apron. The child was very unhappy, so I made this matcha egg yolk cake. There were only 4 salted egg yolks, and I chose white bean paste as the filling for the rest. It was really good, sweet and glutinous, crispy and fragrant. The children liked it very much. It finally comforted the child's injured heart!
Tags
Ingredients
Steps
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Prepare all materials
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Put all the ingredients into the bread pan and knead for 15-20 minutes
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Prepare all the pastry ingredients
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Knead into dough
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After both doughs are kneaded, cover with plastic wrap and leave for 20 minutes
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Process the salted egg yolk. The salted egg yolk used this time is pickled in-house.
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The egg yolks have been soaked in oil before. Take them out and roll them in a white wine bowl. Place them on a baking sheet
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Preheat the oven to 170 degrees and bake for 8 minutes
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The egg yolk is oily
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Prepare white bean paste filling, 18g each
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large salted egg yolks cut into pieces, totaling 16 pieces
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Divide the purple sweet potato puree evenly into 16 pieces, each 24g
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Wrap the egg yolk and white bean paste fillings with purple sweet potato puree
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Divide the water-oil crust evenly into 8 parts, about 35g each; divide the pastry evenly into 8 parts, about 24g each
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Wrap the pastry in the water-oil skin, use a rolling pin to roll it into a long strip, roll it up from top to bottom, and repeat the same method once
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Make all the pie crusts
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Take a piece of pie crust, cut it in the middle, roll out the filling thinly with the cut side facing out
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Code into baking pan
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Preheat the oven to 200 degrees for the upper heat and 180 degrees for the lower heat. Bake the middle rack for 25 minutes
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Out of the oven
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Plate.
