Crispy and Flaky Afternoon Snack

Flavor: Other; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Detailed Steps for Making Crispy and Flaky Afternoon Snack

Put all the ingredients for the oil dough into the bread machine bucket, start the kneading program, and knead the dough to the expansion stage. Put the kneaded oil dough in a plastic bag, seal it, and place it in a warm place to ferment for 30 minutes. Oil dough ingredients: all-purpose flour 225g, lard 80g, powdered sugar 45g, water 90g. Oil paste ingredients: cake flour 180g, lard 90g, purple sweet potato puree 5g, matcha powder 3g, mix all the ingredients and knead well.

Divide the oil paste into three equal parts, and add purple sweet potato puree and matcha powder to two of them, knead well, then cover with plastic wrap and let it ferment in a warm place for about 20 minutes.

While waiting, divide the mung bean paste and purple sweet potato puree into 14 equal parts (about 35g per part), and divide the remaining mung bean paste into 10 equal parts (about 25g per part).

Take 25g of mung bean paste and wrap it around a duck egg yolk.

Knead into a ball with your hands, and repeat the process for the remaining 9 balls. Cover them with plastic wrap and set aside.

Divide the purple and green oil paste into 4 equal parts each, and divide the original color oil paste into 8 equal parts. Knead them well and shape them into balls.

Divide the oil dough into 3 equal parts.

Take 2 of the divided oil doughs and divide them into 4 equal parts each, and divide the remaining oil dough into 8 equal parts.

Take one portion of the oil dough, flatten it with your palm, and wrap it around one portion of the purple oil paste.

Take one portion of the oil dough, flatten it with your palm, and wrap it around one portion of the matcha oil paste.

In the above steps, knead the dough into balls, place the sealed side down, cover with plastic wrap, and set aside. Use this method to make all the dough. Note: The larger oil paste corresponds to the larger oil dough, and vice versa.

Take one of the doughs and roll it into an oval shape with a rolling pin (the same method applies to all three colors).

Then roll it up from bottom to top. After rolling all of them, cover them with plastic wrap and let them ferment for 20 minutes.

After all the doughs are done, cover them with plastic wrap and let them ferment for 20 minutes. Then roll them out again and repeat the process. Cover them with plastic wrap and let them ferment for another 20 minutes.

Take one of the purple or green dough rolls and cut it in half with a knife.

Take one half of the roll, flatten it with your palm, and then roll it out with a rolling pin, slightly thicker in the middle and thinner on the sides.

Flip the flattened dough over and wrap it around the prepared filling.

Slowly seal the edges, pinch them tightly, and place the sealed side down.

Repeat the above steps for the remaining purple and green rolls. For the original color rolls, simply roll them out and wrap them around the filling.

After all the rolls are done, brush the original flavor egg yolk rolls with egg yolk liquid and sprinkle with a little black sesame seeds.

Place them on the middle rack of a preheated oven, bake at 160 degrees Celsius with upper and lower heat for about 30 minutes.