Purple potato egg yolk Matcha crisp

Purple potato egg yolk Matcha crisp

Introduction:

"Although we always advocate eating low-fat and low sugar food, we can see that pastry is a little greedy, because the layers of pastry are too crisp to resist. I haven't done it for a long time. It doesn't matter if I indulge occasionally. Ha ha

Production steps:

Step 1: soak the yolk in cooking oil for several hours to remove the fishy smell

Step 2: knead the material in the main material into a water oil skin. Use low gluten flour, 70g, Matcha powder to make pastry, cover with wet cloth and wake up for 30 minutes

Step 3: add 30 grams of purple potato stuffing into the egg yolk

Step 4: roll round

Step 5: divide the water oil skin and pastry into 8 parts

Step 6: round the water oil skin and put in the pastry

Step 7: wrap mouth down

Step 8: roll it into an oval shape

Step 9: roll up and wake up for 15 minutes

Step 10: flatten the "long strip" with the interface upward

Step 11: roll up and wake up for another 15 minutes

Step 12: cut it in pairs, press it into a circle, turn it over and put in purple potato stuffing

Step 13: wrap mouth down

Step 14: preheat the oven and bake at 180 degrees for 25 minutes

Materials required:

Flour: 200g

Edible oil: 50g

Sugar: 20g

Warm water: 60g

Low gluten flour: 140g

Yolks: 16

Matcha powder: 5g

Purple potato stuffing: right amount

Note: cover with a wet cloth every time you wake up. Water oil skin with warm water and noodles, relatively soft.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: salty and sweet