How to make Matcha Egg Yolk Mooncake

Both Cantonese-style mooncakes and Suzhou-style mooncakes have their own loyal fans. If you ask which one is better, everyone has different opinions, but if you ask which one is more traditional, I believe many people will choose Suzhou-style mooncakes. But nowadays, vegetarian puff pastry mooncakes also have new flavors, such as the newly launched matcha egg yolk puff pastry mooncakes. I believe everyone is curious about how it is made.

Step 1: Put the water-oil dough ingredients into the mixing bowl and knead the dough for 5 minutes. How to make Matcha Egg Yolk Shortbread

Step 2: Let the kneaded dough rise for 20 minutes. How to make Matcha Egg Yolk Shortbread: Put the shortbread ingredients into the mixing bowl and knead the dough for 3 minutes.

Step 3: Add matcha powder to the kneaded dough, mix well and let it stand for 20 minutes. How to make Matcha Egg Yolk Shortbread

Step 4: Divide the water-oil dough and the oil pastry into 20 equal parts, roll them into balls and let them stand for 20 minutes. How to make Matcha Egg Yolk Shortbread

Step 5: Spray some white wine on the salted egg yolk. How to make Matcha Egg Yolk Shortbread

Step 6: Place in the middle layer of the preheated oven and bake at 180 degrees for 10 minutes. How to make Matcha Egg Yolk Shortbread

Step 7: Take out the baked egg yolk, cut it in half after it cools down, wrap half of the egg yolk with red bean paste and roll it into a ball. Make 40 balls with red bean paste and egg yolk filling. How to make Matcha Egg Yolk Shortbread

Step 8: Wrap the pastry with the water-oil dough and seal the top with thumb and index finger. How to make Matcha Egg Yolk Shortbread

Step 9: Let it sit with the seam facing down for 20 minutes. How to make Matcha Egg Yolk Shortbread

Step 10: Take one with the seam facing up, flatten it with your palm, and shape it into a cow tongue. How to make Matcha Egg Yolk Shortbread

Step 11: Roll up from top to bottom. How to make Matcha Egg Yolk Shortbread

Step 12: Let it sit for 20 minutes with the seam facing down. How to make Matcha Egg Yolk Shortbread

Step 13: Take one and flatten it with the seam facing upwards into a rectangle. How to make Matcha Egg Yolk Shortbread

Step 14: Roll up from top to bottom. How to make Matcha Egg Yolk Shortbread

Step 15: Let it sit, seam down, for 20 minutes. How to make Matcha Egg Yolk Shortbread

Step 16: Take one and cut it in half to make two portions. How to make Matcha Egg Yolk Shortbread

Step 17: Flatten with your palm with the cut surface facing up, and then dry it into a round skin that is thick in the middle and thin around the edges, so that the texture always remains in the center. How to make Matcha Egg Yolk Shortbread

Step 18: Turn over and place the red bean paste and egg yolk filling on top. How to make Matcha Egg Yolk Shortbread

Step 19: Wrap the filling like a dumpling, close the opening with the thumb's mouth to shape it, and then knead it into a round shape with your hands. How to make Matcha Egg Yolk Shortbread

Step 20: Wrap them one by one and arrange them on the baking tray. How to make Matcha Egg Yolk Shortbread

Step 21: Put it into the middle layer of the preheated oven, select hot air at 180 degrees, and bake for 35 minutes. How to make Matcha Egg Yolk Shortbread

Step 22: Bake until lightly browned and remove from heat to cool. How to make Matcha Egg Yolk Shortbread

Step 23: What it looks like when cut after cooling. How to make Matcha Egg Yolk Shortbread

Step 24: Lard is made from the fat of ecological black pigs.