Minced pork and egg yolk pastry
If you only want to make egg yolk pastry, remove the meat floss and change the egg yolk to 16. If you want to make Matcha, add 6 grams of Matcha powder to the butter. I didn't relax for 15 minutes when I was doing it. I was slow to do it alone. I made the oil skin first, and then the butter part. When the butter part was done, the oil skin was almost as loose, so I always followed it.
Step 1 . Mix and stir the materials of the oil skin, knead them into dough, and wrap them in fresh-keeping bags
Step 2 . Mix the pastry parts together, knead them into dough, and wrap them in fresh-keeping bags.
Step 3 . Then divide the oilskin into 16 parts, and then divide the butter into 16 parts. Roll the oilskin out with noodles, twist the butter into balls, wrap them together, roll out long strips with noodles, and then roll them up and put them next to each other.
Step 4 . Repeat the previous one. Repeat with a rolling pin in the opposite direction and roll it up again
Step 5 . First cut 8 egg yolks in half, then brush them with high Baijiu, and bake them in the oven for about 5 minutes. The temperature is 180. Then stir the meat floss slightly with some salad dressing.
Step 6 . After the egg yolk is roasted, wrap half of the egg yolk and half of the meat floss with red bean paste for standby.
Step 7 . Finally, roll out the noodles and open the skin, and wrap the spare red bean sand in it. Brush a layer of egg yolk liquid, sprinkle a little sesame, put it into the oven, and preheat it
Step 8 . Bake in the middle, up and down the tube, 180 degrees, bake for about 25 minutes, it's OK.
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