How to make matcha egg yolk cake

Overview

Very fresh matcha egg yolk crisps, layered on top of each other, and when you bite it lightly, the crispiness will fall off. The freshness of matcha is mixed with the sweet and soft red bean paste and the sandy and hearty salted egg yolk. This is definitely a wonderful enjoyment. The matcha egg yolk cakes I make are made with high-quality ingredients and are freshly baked. Naturally, they are not comparable to those bought casually from outside. The preparation is also very simple, and you don’t have to wait for the oil to return. It is ready to eat right out of the oven

Tags

• baking
• bean paste filling
• lard
• matcha powder
• medium gluten noodles
• salted egg yolk
• powdered sugar
• water

Ingredients

Steps

1. 1 Prepare the required materials

   

2. 2 Divide 640g of fried bean paste filling into sixteen portions, each portion is 40g

   

3. 3 Put the prepared salted egg yolk into the middle rack of the oven at 150 degrees and bake for 7 minutes

   

4. 4 Then wrap the prepared bean paste filling into the half-baked salted egg yolk and set aside

   

5. 5 Make the dough first: sift the all-purpose flour and powdered sugar, then add the pork and knead evenly, add water in batches, and knead into a dough. Make pastry again: put lard into medium flour and knead into dough

   

6. 6 Divide the oil dough and puff pastry into 8 balls each

   

7. 7 Wrap the puff pastry in the puff pastry

   

8. 8 First time rolling

   

9. 9 Roll up the dough and roll it out a second time

   

10. 10 Stay still for fifteen minutes

    

11. 11 Divide the rolled dough into two and divide into sixteen small balls

    

12. 12 Then roll the dough into a round shape

    

13. 13 Wrap in the prepared bean paste and egg yolk filling

    

14. 14 Put in the oven at 180 degrees and bake for 20-25 minutes

    

15. 15 After baking, let it cool before eating