Purple sweet potato egg yolk matcha pastry
“Although we have always advocated eating foods low in oil and sugar, we are a little greedy for pastry because the layers of crispness are irresistible. It’s been a long time. It’s okay to indulge once in a while.”
How to make Purple sweet potato egg yolk matcha pastry
Step 1
Use the material in the main material to knead the skin. Make the pastry using low gluten flour, 70g matcha powder. Cover with a damp cloth and let stand for 30 minutes
Use the material in the main material to knead the skin.
Step 2
30 grams of purple potato stuffing into the egg yolk
30 grams of purple potato stuffing into the egg yolk
Step 3
Pack rolling
Pack rolling
Step 4
Divide the pastry into 8 equal parts
Divide the pastry into 8 equal parts
Step 5
Round the pastry and add the pastry
Round the pastry and add the pastry
Step 6
Wrap the mouth down
Wrap the mouth down
Step 7
Roll into an oval
Roll into an oval
Step 8
Curl up and wake up for 15 minutes
Curl up and wake up for 15 minutes
Step 9
Press the interface face up and roll the strips
Press the interface face up and roll the strips
Step 10
Curl up and wake up for another 15 minutes
Curl up and wake up for another 15 minutes
Step 11
Cut into pieces, press into circles, turn over and add the purple potato filling
Cut into pieces, press into circles, turn over and add the purple potato filling
Step 12
Wrap the mouth down
Wrap the mouth down
Step 13
Preheat the oven and bake at 180 degrees for 25 minutes
Preheat the oven and bake at 180 degrees for 25 minutes
Cooking techniques
Cover with a wet cloth every time you wake up. The skin is soft with warm water. You can actually use half the yolk, the whole yolk is a little big.
Purple sweet potato egg yolk matcha pastry
Equipment
- oven
Ingredients
- 200 g Wheat flour
- 50 g oil
- 60 g warm water
- 20 g sugar
ingredient
- 140 g cake flour
- 70 g oil
- 5 g macha powder
- 16 egg yolk
- 500 g Purple potato stuffing
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