Matcha Crispy

Overview

I am envious of many pastries made by others, but when I think about having to repeatedly roll, roll, and relax them, as well as having to put so much fat, I feel a little intimidated. In addition, I don’t know how to cook lard, and I’m afraid of using vegetable oil for shortening, so I haven’t dared to do it! Among the puff pastries, my favorite ones are the matcha puff pastry and the purple sweet potato puff pastry. They are light green and purple, surrounded by circles, and have clear layers! One word: beautiful! I had nothing to do yesterday, so I was wondering, what should I do to pass the time? Hey~ Let’s try the matcha cake, just in time to test whether the color of the matcha powder my dad gave me is good-looking. Also, my husband’s birthday is the day after tomorrow, so this can be considered one of his birthday gifts! As a habit, I use whatever I have at home to make bean paste filling. After baking it, I realized that this bag of bean paste was not very sweet, and I put too little sugar in the dough. What a pity! I have decided to make my own red bean paste from now on! I have two questions that I don’t understand, and I want to ask everyone: 1. I think the pastry is a little hard, I don’t know if it is normal, and I don’t understand. Could it be that I put in less butter? 2. I feel that the oily dough should be divided into smaller pieces. When rolling out, I always feel that there is too much white dough. Or is it because my operation method is not right? I don’t know the specific ratio of pastry to oil crust. Is there a general standard?

Tags

• baking
• all-purpose flour
• butter
• cake flour
• matcha powder
• red bean paste
• powdered sugar
• water

Ingredients

Steps

1. 1 All-purpose flour, cake flour

   

2. 2 Matcha powder

   

3. 3 Butter

   

4. 4 powdered sugar

   

5. 5 Red bean paste

   

6. 6 Water and oil skin: 150g all-purpose flour, 45g butter, 20g powdered sugar, 60g water. Knead into dough. Pastry: 110g cake flour, 5g matcha powder, 55g butter. Knead into dough. Cover with plastic wrap and refrigerate for 30 minutes.

   

7. 7 The two kinds of relaxed dough are divided into 8 portions. Each portion of water-oil dough is about 33 grams; each portion of puff pastry is about 21 grams.

   

8. 8 Roll the red bean paste into a round ball. It is best to freeze it in the refrigerator for a short time to make it easier to form the ball.

   

9. 9 Take a piece of water-oil dough and roll it into a round shape, wrap it in pastry, pinch it tightly, point it downwards, and press it flat.

   

10. 10 Gently roll it out into an oval shape, roll it up,

    

11. 11 Cover with plastic wrap and rest for 15 minutes. (The weather is hot, so I put it in the refrigerator to relax)

    

12. 12 After 15 minutes, roll the dough upright, roll it up, and let it rest for another 15 minutes.

    

13. 13 Take out the dough roll, roll it out a third time, and roll it up.

    

14. 14 Cut the roll into two equal pieces with a knife.

    

15. 15 Stand it up, cut side down, press flat

    

16. 16 Roll it into a round shape with a thick middle and thin edges, and wrap it in a bean paste ball. (Keep the cut surface always facing down)

    

17. 17 Close your mouth, pinch it tightly,

    

18. 18 Place the seam side down into the baking pan, leaving a gap in the middle.

    

19. 19 Preheat the oven to 175 degrees and heat the middle rack up and down for about 25 minutes. (Baking temperature and time can be adjusted according to the temperament of your own oven)