Matcha Crispy

Overview

Crispy skin, glutinous filling, delicious,

Tags

• baking
• children
• afternoon tea
• all-purpose flour
• lard
• matcha powder
• white sugar
• bean paste
• water

Ingredients

Steps

1. 1 First make the water-oil dough, mix water, 40g lard and 150g medium flour,

   

2. 2 Knead until the surface is smooth, cover with plastic wrap and let stand for 20Min,

   

3. 3 To make pastry dough, mix matcha powder, 100g medium flour and 60g lard. It will feel dry at first, but it will be fine after kneading for a while.

   

4. 4 Make into puff pastry dough,

   

5. 5 Roll out the resting dough slightly, wrap it in matcha pastry dough, seal it,

   

6. 6 Roll it out, fold the dough in three-fold method, repeat once, let it rest for 10 minutes, fold it twice in total, do not fold it too many times, otherwise the color layering will not be obvious, (if you don’t know how, please refer to the previous method of making puff pastry)

   

7. 7 Use the method of making egg tart crust to roll it up, you can clearly see the layering from the side,

   

8. 8 Lay it flat, roll it out,

   

9. 9 Put the bean paste filling in the middle and rotate it to close. The skin will be basically the same thickness and will be more delicious when baked.

   

10. 10 Wrap up the seam, with the seam facing down, and place it in a preheated oven at 180°C for about 25 minutes.