The fried matcha dumplings combine fragrance and sweetness, sweet but not greasy, fragrant but not strong.
Overview
Today I will make a fried matcha dumpling, which blends sweetness and aroma into a unique dessert masterpiece. When you take a bite, the texture is crispy on the outside and soft on the inside. The sweet frosting shell and the matcha-flavored dumplings are like a double enjoyment for your taste buds, sweet but not greasy, fragrant but not strong.
Tags
Ingredients
Steps
-
First mix the flour, 190 grams of ordinary flour, 8 grams of matcha powder, 35 grams of white sugar, 2 grams of salt, and 3 grams of yeast, and set aside.
-
Add 30 grams of unsalted butter into liquid, 1 egg, and 125 grams of milk.
-
Use a spatula to mix evenly into a dough.
-
Wrap in cling film and let sit at room temperature for 30 minutes.
-
Take it out, use a spatula to lift and fold the dough, and fold it about 30 times.
-
Wrap in plastic wrap and ferment in the oven at 32°C for 1 hour.
-
After fermentation, take it out and mix well with a spatula to release the air.
-
Apply a layer of oil to a piping bag to prevent it from sticking.
-
Place the dough into a piping bag.
-
Prepare a pot of oil, heat it until small bubbles appear when you put chopsticks in it, then turn down the heat. Squeeze out the batter and cut with scissors while squeezing.
-
Fry over low heat until the surface is slightly charred.
-
Remove and let cool.
-
Then prepare the icing ingredients for the dough, including 120 grams of powdered sugar, 20 grams of unsalted butter, and 20 grams of warm milk. Mix them together.
-
Put the cooled matcha dumplings in and coat them with icing sugar.
-
Then take it out and let it cool to set.
-
Fried matcha dumplings, completed O(∩_∩)O
-
The exterior is covered with sweet icing sugar, and the light matcha green color shines through, just like the greenery of spring.
-
When you take a bite, it is crispy and sweet, and the fragrance of matcha fills your mouth.
