Red yeast cake & matcha cake

Soak the mung beans until the skin can be removed by gently rubbing them with your hands.

Rub the soaked mung beans to remove the outer skin and rinse with water several times.

Put the processed mung beans into the pressure cooker, turn on the steam and press for 10 minutes.

Pour the mung beans pressed in the pressure cooker into a non-stick wok and fry over low heat.

Add sugar in portions during the frying process.

Add corn oil in portions during the frying process.

Add maltose and continue frying

Stir-fry until the oil and bean paste are completely mixed.

At this time add black sesame powder

Continue to stir-fry until evenly mixed, then let cool before use.

Make water-oil dough: 160g all-purpose flour, 15g powdered sugar, 40g cooking oil, 60g warm water, put them into a container and knead into a dough

Knead until the film can be pulled out and become round, wrap in plastic wrap and rest for 30 minutes.

Pastry ingredients: 120g low-gluten flour, 60g cooking oil, 8g each red yeast powder and matcha powder

Put the low-gluten flour and cooking oil in the pastry ingredients into a container

Knead into puff pastry

Take half of the kneaded pastry, add red yeast rice powder and knead it into a ball.

Add matcha powder to the other half and knead it into matcha dough.

After kneading, wrap them in plastic wrap and let them rest for 30 minutes.

Divide the fried stuffing into 30 grams each, round and set aside

Divide the relaxed water-oil dough into eight parts evenly, and divide the matcha oil pastry and red yeast pastry into four parts respectively.

Take matcha as an example: take a piece of watery dough and flatten it with your hands, then put a piece of matcha puff pastry on it.

Wrap your mouth tightly.

Place it with the seam side down on the chopping board and roll it into a shape of beef tongue.

Roll up from top to bottom.

Do everything in order, cover with plastic wrap and let rest for 15 minutes.

Take a portion of the loosened agent and flatten it gently with your hands

Roll it out again

Roll up from top to bottom

Cover with plastic wrap again and let rise for 15 minutes

Take a portion of the risen dough roll, cut it in the middle and divide it into two sections

Flatten and roll the cut surface upward (try to keep the center of the circle in the middle)

Wrap in a portion of filling

Close the mouth tightly

Arrange everything on a baking sheet

Arrange into baking pan, middle rack of oven, 180 degrees, 30 minutes

It’s out

Finished product

Overview