Chinese Food
Matcha crispy egg yolk
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Matcha yolk cake belongs to Chinese style pastry. It has many similarities with the Soviet style moon cake. The sweet of red bean sand and salty of egg yolk are wonderfully combined. With crispy layers of skin, it's very delicious. The egg yolk crispy color with Matcha powder is bright green, which increases the freshness. Mid Autumn Festival is approaching. This Matcha egg yolk cake is very suitable.
Cooking ingredients
Cooking Steps
Step1:Make oil skin and pastry. Relax 30 points.
Step2:Put the salted egg yolk into the oven and bake it at 150 ℃ for 6 minutes until it cools down. Divide the bean paste into 20g pieces and knead them. Wrap in the salted egg yolk and knead them after finishing.
Step3:The pastry and pastry are divided into 4 parts.
Step4:Wrap the tare in the pastry. Close and knead.
Step5:Close the mouth down. Roll it into an oval shape with a rolling pin. Roll it up from one end. Cover with the plastic wrap and relax for 20 minutes.
Step6:Roll it into an oval shape with a rolling pin again. Roll it up and relax for 20 minutes.
Step7:Cut it in half. Use a rolling pin to roll it flat. Wrap it with bean paste and egg yolk.
Step8:After finishing, put 170 degrees in the middle layer of the preheated oven. Bake for 25 − 30 minutes.
Step9:Finished product.
Cooking tips:Oven parameter setting as reference. There are skills in making delicious dishes.
