Cooking Steps

1. 

   Step1:Prepare raw materials.

2. 

   Step2:Medium gluten flour 75g, water 30g, lard 25g and sugar 15g are kneaded into smooth dough. Low gluten flour, lard and Matcha powder are kneaded into pastry. Wrap the plastic wrap and relax for 30 minutes.

3. 

   Step3:The wake-up dough is divided into four parts: 36 grams of pastry, 24 grams of pastry.

4. 

   Step4:Roll the tare flat and round. Wrap in the pastry.

5. 

   Step5:Wrap the dough with the mouth facing down. Roll it long and roll it up. Cover with plastic wrap and relax for 20 minutes.

6. 

   Step6:Roll it up again. Cover with plastic wrap and relax for 20 minutes.

7. 

   Step7:Prepare fresh egg yolk and bean paste. Salted egg yolk is the red mud salted egg bought by the market and peeled by yourself. It's very fresh and fishless.

8. 

   Step8:Weigh 25 grams of bean paste, put in salted egg yolk, wrap it in a round shape, and then use it.

9. 

   Step9:The loose oil skin can be divided into two parts with a sharp knife.

10. 

    Step10:Press the flat roll. Put the bean paste and egg yolk filling into the dumpling and wrap it like that. Tighten the mouth.

11. 

    Step11:Put the crispy yolk in the baking tray.

12. 

    Step12:Put it into the preheated beautiful oven. Bake it for about 35 minutes at 170 degrees in the middle of the upper and lower tubes.

13. 

    Step13:The crispy and fragrant yolk is out of the oven

14. 

    Step14:Bean paste is sweet, soft and glutinous. The egg yolk is very fragrant. The combination of crispy skin and matchtea tastes very good.