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Crispy matcha meat floss egg yolk crisp

The mung bean paste stuffing that I used to make buns before is still kept, just because there is not much meat floss at home, so I mixed the two to make a meat floss stuffing. The ratio is really not important. I like both of them. This stuffing is really delicious. I highly recommend it. It is the flavor of the stuffing in the meat muffin, which is sweet and salty. However, the mung bean filling should be made by yourself to be delicious because the oil and sugar are all added by yourself, so you can eat it at ease, and it has a strange oily smell when you buy it outside.

I thought I couldn't just eat the stuffing, so I worked diligently to make a wave of egg yolk crisps. It was so delicious that I didn't have friends, so I ate two of them right out of the oven.

yamibuy
There are many recipes for water-oil skin and pastry on the Internet. I used the same recipe that I used to make taro pastry before (credit to the kitchen Eeeki Xiaoyaoye), I think it is very good to use and the pastry is very fragrant.
Water and oil skin: 55g softened butter, 150g flour, 15g sugar, 57g water
Puff pastry: softened butter 75g, matcha powder 6g, low-gluten flour 114g

Knead the water and oil skin a little more until the film comes out, then let it rest for 15 minutes, and then knead the pastry into a ball.
yamibuy
Each is divided into 8 parts
yamibuy
Then wrap the puff pastry with water and oil, like wrapping glutinous rice balls.
yamibuy
Roll out into ox tongue shape, roll up and let stand for fifteen minutes.
yamibuy
yamibuy
Close the mouth and flatten it up and roll it up from one end (my picture is reversed, it should be turned over and this side is facing down)
yamibuy
yamibuy
Cut in half from the middle, flatten and roll it out, don't press too hard to prevent layering.
yamibuy
This is how the meringue comes out!
yamibuy
Cut the egg yolk in half, add the meat floss stuffing for a total of 55g. Wrap the egg yolk with meat floss, and then wrap the filling with puff pastry, just like wrapping glutinous rice balls. After closing, the excess puff pastry can be pulled off a little.
yamibuy
Preheat the oven at 180°C and bake for 20 minutes.
yamibuy
I made an extra meat floss without egg yolks from the extra scoop.
yamibuy
Does it seem to be very crispy? The butter flavor is not inferior to the puff pastry made of lard, and I prefer the aroma of butter. The faint matcha flavor will not conflict with the filling at all.

The filling can be freely used, I think Yuanfangzi's mochi taro is also super delicious.
yamibuy

Okay, that's all for today's broken thoughts, good night😘😘

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酥到掉渣的抹茶肉松蛋黄酥

之前用来做包子的绿豆沙馅还留着，刚好家里肉松不多了就把两者混合起来做了个肉松馅，比例真的不重要我两个都很喜欢，自己变尝边加肉松。这个馅真的很好吃超级推荐，就是肉松饼内馅的味道，甜中带点咸味。不过应该要自己做的绿豆馅才好吃因为油和糖都是自己加的吃着安心，外面买的感觉有股奇怪的油味。

想着不能光吃馅儿啊，还是勤快了点做了一波蛋黄酥，好吃到没朋友，出炉就吃了两个。

yamibuy
水油皮和油酥的做法网上有很多，我用的之前做芋头酥一样的方子（credit下厨房Eeeki小喵叶），觉得很好用起酥很香。
水油皮:软化黄油55g，面粉150g，糖15g，水57g
油酥:软化黄油75g，抹茶粉6g，低筋面粉114g

水油皮揉多一些到出膜比较好，然后静置松弛15分钟，油酥揉成团就可以啦。
yamibuy
各分成8份
yamibuy
然后用水油皮包住油酥，像包汤圆一样。
yamibuy
擀成牛舌状，卷起来静置十五分钟。
yamibuy
yamibuy
收口向上压扁再从一头向内卷起来（我图片的反了，应该是翻过来这一面朝下）
yamibuy
yamibuy
从中间切成两半，压扁擀一下，不要压太实了不好分层。
yamibuy
出来的酥皮就是这样啦！
yamibuy
蛋黄切半，加上肉松馅一共55g一份。用肉松包住蛋黄，再用酥皮包住内馅，像包汤圆一样。收口之后多余的酥皮可以揪掉一点点。
yamibuy
烤箱预热180°c烤20分钟就可以出炉啦！
yamibuy
多余的揪出来的剂子我多做了一个没有蛋黄的肉松酥。
yamibuy
看起来是不是就特别酥呢，黄油味一点也不输猪油做的酥皮，而且本人更喜欢黄油的香气，有淡淡的抹茶香味完全不会和内馅冲突。

内馅可以自由发挥，我觉得原方子的麻薯芋头也超好吃。
yamibuy

好啦今天的碎碎念就到这里，晚安😘😘