[Matcha egg yolk crisp](mo cha dan huang su )

[Matcha egg yolk crisp]

Introduction:

"It's a bit of a failure this time, but it won't affect the taste and taste at all! Although it's very troublesome, my family is very satisfied with the food and I'm very happy. "

Production steps:

Step 1: add butter to flour and powdered sugar

Step 2: rub into scraps

Step 3: add warm water and knead into a smooth dough

Step 4: Pastry Making: add butter into flour and Matcha powder to make a smooth dough

Step 5: wrap the dough with plastic wrap and let it stand for 30 minutes

Step 6: divide the crust and pastry into small dosage forms

Step 7: knead the dough, flatten it and wrap it in a pastry

Step 8: make a bag of pastry into a ball and place it on the table with the mouth down

Step 9: roll the pastry into a tongue

Step 10: roll from bottom to top and relax for 20 minutes

Step 11: roll the relaxed dough into long strips again and roll it up again from bottom to top

Step 12: relax with your mouth down for 20 minutes

Step 13: erect and flatten according to the circle

Step 14: rolling into a circle

Step 15: take right amount of red bean paste and spread it on the cake

Step 16: add an egg yolk

Step 17: seal the bag into a ball shape, close the mouth down, preheat the oven 180 degrees, heat up and down, bake in the middle layer for 30 minutes

Materials required:

Medium gluten flour: 120g150g

Butter: 60g60g

Sugar powder: 30g

Warm water: 60g

Matcha powder: 10g

Red bean paste: right amount

Duck egg yolk: 12

Note: failure summary: let's learn from this. 1. The ratio of pastry is not very good, and the surface is not smooth enough. You should try adding more butter next time. 2. The dough should be kneaded until the dough is glutened and the surface is smooth, because the dough has a certain degree of gluten to cover the pastry. 3. During the production process, the pastry which is not operated for the time being should be covered with plastic film to avoid surface drying. 4. The longer the roll is, the more laps it has, the more layers it has. This time, because of the pastry, the rolling is not thin enough and the layers are not good-looking. 5. The relaxation before rolling should be sufficient.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mo Cha Dan Huang Su