Very refreshing matcha soufflé, light green and elegant white between the layers, gently bite, crispy off the crumbs, the freshness of matcha mixed with soft green bean paste and fragrant oil salted egg yolks, this is absolutely very wonderful enjoyment.

Process: Baking

Flavor: Sweet

Time: <30 minutes

Calorie: Higher calorie

Ingredients:

Steps:

1.Mix the oil skin and shortening ingredients into a ball, and let it wake up for 20 minutes

2.Divide the oil skin and shortening into 8 equal parts, and wrap 1 oil skin into 1 shortening. Wrap 1 shortcrust pastry into 1 shortcrust pastry, pinch it tightly, and place it face down

3. Use a rolling pin to roll out the shortcrust pastry, and then roll it downwards. Roll twice, each time in the middle of the need to rest and relax for 20 minutes

4. The two rolled shortcrust from the middle of the cut, divided into two sections

5. Cut side up flattened and rolled out, turn the bread into the soybean paste egg yolk filling (beforehand to prepare each portion of soybean paste of about 25 grams, wrapped in yolks)

6. Pinch tightly to close, closing down, rows of baking sheets

7. Preheated oven 180 degrees, bake 20-25 minutes

Cooking Tips:

The crust should be kneaded for about 5 minutes after mixing, it's definitely worth it, kneaded to a little bit of gluten, so that it can be extended to cover the shortcrust

Be sure to cover the whole process with plastic wrap, water loss or uneven temperature will affect the texture of the shortcrust

When there is no lard can use salad oil