Matcha pastry

Overview

I have become very proficient in making puff pastry, and I often make it recently. This time I used matcha to make puff pastry. The finished puff pastry has a faint matcha fragrance. In addition, because of the addition of candied date paste, there is no additional sugar, so the finished puff pastry is still very sweet.

Tags

• baking
• children
• winter recipes
• fast food
• corn oil
• donkey-hide gelatin jujube
• flour
• matcha powder
• peanuts
• yeast powder

Ingredients

Steps

1. 1 Fry the peanuts with their skins on and put them into the grinding cup of a food processor (eating them with the skins on is more nutritious)

   

2. 2 Beat into powder

   

3. 3 Donkey-hide gelatin dates are boiled and made into date paste

   

4. 4 Take it out and pour it on a plate

   

5. 5 Mix well and form into balls

   

6. 6 Make the required amount

   

7. 7 90g flour plus 10g matcha powder

   

8. 8 Mix evenly and pour in 50g corn oil

   

9. 9 Made into pastry

   

10. 10 Add 300g flour to 2g yeast powder and 150g water to form a dough and let it rise until it doubles in size

    

11. 11 Take out the dough and deflate it, then roll it into a large piece and spread it with matcha pastry

    

12. 12 Tightly wrapped around

    

13. 13 Use a rolling pin to roll it out

    

14. 14 Roll it up and cut it into sections, take a piece of dough and roll it out slightly, then put the peanut and jujube paste filling

    

15. 15 Wrap it up and press it flat

    

16. 16 Preheat the electric baking pan and place the green embryo

    

17. 17 Fry both sides until cooked