Matcha egg yolk cake

Oily skin: plain flour 75g	Corn oil 25g
Powdered sugar 15g	Water 30g
Pastry: low-gluten flour 60g	Corn oil 30g
Matcha powder 3g	Filling: salted egg yolk 8
red bean paste 160g

How to make matcha egg yolk cake

Step 1

Make the dough crust and puff pastry and rest for 30 minutes.

Step 2

Bake the salted egg yolk in the oven at 150 degrees for 6 minutes and wait for cooling. Divide the bean paste into 20g balls and roll them into balls. Wrap the salted egg yolk in them and seal them into balls.

Step 3

Divide the dough and pastry into 4 portions respectively.

Step 4

Wrap the pastry in the oil skin, close it and roll it into a round shape.

Step 5

With the seam facing down, use a rolling pin to roll it into an oval shape, roll it up from one end, cover it with plastic wrap and let it rest for 20 minutes.

Step 6

Use a rolling pin to roll it into an oval shape again, roll it up and let it rest for 20 minutes.

Step 7

Cut it in half, roll it flat with a rolling pin, and fill it with bean paste and egg yolk filling.

Step 8

After sealing, place in the middle rack of the preheated oven at 170 degrees, and bake for 25-30 minutes on top and bottom heat.

Step 9

Finished product. Matcha egg yolk cake cooking tips

The oven parameter settings are for reference.