Green Tea Buddha Cake

Overview

How to cook Green Tea Buddha Cake at home

Spread the flour into a circle on the table (leave a larger circle in the middle to facilitate adding ingredients and water later), and pour green tea powder into the circle. Pour in the syrup and salad oil. Mix all ingredients in one direction. Gently knead into dough. Divide into portions and roll into round cakes. After the finished product is made, each one should be about 30g, and the crust should be about 20g. If you like more fillings, add more fillings and reduce the amount of crust. However, the crust should not be too thin. If it is too thin, it will lose its proper taste.
Use a spatula to wrap the taro paste (or pineapple filling) into the pie crust and pinch the mouth tightly. Brush the inside of the mold with some oil and put the stuffed dough in it. Press tightly all around, and the thickness should be level with the cake mold to prevent the cake from collapsing when inverted. (Thickness within 1cm) Turn it upside down and roll a circle of sesame seeds around the circumference of the cake.
Put in warm oil (about 150-160℃) and fry for 3 to 5 minutes until golden brown, then serve. Or bake it in the oven at 200℃ for 10 minutes (the specific time is up to you as the ovens are different).