Green tea cake

Water and oil skin: 150 grams of all-purpose flour, 35 grams of fine sugar, 40 grams of lard, 60 grams of water

Mix and knead into water-oil dough. Knead for a little longer until the dough has a smooth surface.

Pastry: 100g low-gluten flour, 50g lard, 3g green tea powder

Mix and knead into puff pastry. Let the two doughs rest for 30 minutes.

Use your palms to flatten the dough.

Place puff pastry dough on top of the flattened dough.

Wrap the pastry with water and oil.

Turn the wrapped dough with the seam side down and flatten it again with the palm of your hand.

Sprinkle a thin layer of flour on the cutting board to prevent sticking, and use a rolling pin to roll the dough into a rectangular shape.

Fold one end of the rolled out rectangular dough towards the center line. Fold the other section toward the center line as well.

Fold the dough pieces at both ends, and then fold them in half along the center line.

Fold the dough sheet, turn it 90 degrees, and turn it sideways. Use the rolling pin again to roll into a rectangle.

Repeat steps 9-11, folding again. Let the folded dough rest for 20 minutes.

Once the dough has rested, roll it out into a rectangular shape again.

Roll up the dough along one end of the rectangle.

Roll up the dough and cut into 20 pieces with a knife. When the dough is cut, clear green and white lines can be seen on the cut surface.

Turn the dough with the cut side facing up, flatten it with the palm of your hand and roll it out into a round sheet.

Wrap in fillings and close. Place the seam side down on the baking sheet and bake in the preheated oven.

degrees, middle level, about 25 minutes

The baked green tea cake has distinct layers and is crispy in the mouth.

Overview