Matcha lotus paste cake

Overview

Crispy and delicious, with a small amount of fillings, the taste is sweet but not greasy; come in two or two bites, small and cute!

Tags

• baking
• cake flour
• green tea powder
• lard
• salad oil
• caster sugar
• lotus paste
• water

Ingredients

Steps

1. 1 Oil dough: Pile the cake flour in the oil dough into a powder wall, put caster sugar, lard, salad oil and water into the middle of the powder wall, and start kneading the dough slowly

   

2. 2 Oily skin: After kneading into three layers of dough (hand dough, flour dough, and plate dough), continue kneading for 5 minutes to increase the low-gluten properties; if you use medium flour, you can omit these 5 minutes

   

3. 3 Oily skin: Cover with plastic wrap/moist cloth and let stand for 20 minutes

   

4. 4 Pastry: Pile the low flour in the pastry into a powder wall, put the green tea powder, lard and salad oil into the middle of the powder wall, and start kneading the dough slowly

   

5. 5 Pastry: knead into three-gloss dough (hand-gloss, dough-gloss, plate-gloss)

   

6. 6 Pastry: Cover with plastic wrap/moist cloth and let stand for 20 minutes

   

7. 7 Filling: While the dough is resting, divide the filling into 20 portions, 10g each, and roll into balls

   

8. 8 After resting, roll the pastry into a round shape and place the pastry in the middle

   

9. 9 Wrap the pastry in the oil skin and close it into a large dough

   

10. 10 Roll the dough into a rectangular shape

    

11. 11 Fold the quilt, fold the top and bottom sides toward the middle

    

12. 12 Then fold it in half

    

13. 13 Continue folding the quilt for the second and third times. After the third time, let the folded dough rest for 20 minutes

    

14. 14 After resting, roll it into a rectangular shape

    

15. 15 Roll into a cylinder from left to right

    

16. 16 Cut the dough into 20 pieces. After cutting, you can see clear lines, which are very beautiful

    

17. 17 Roll out the small dough and put the filling into the center of the circular pattern; place it in the palm of your hand to close it for shaping; place it on the countertop with the seam facing down, gently rotate the dough with both hands and press lightly on the bottom to complete the second shaping

    

18. 18 After the second shaping, the result will be round and swollen and much more beautiful; put it in the baking pan

    

19. 19 Preheat the oven, 170 degrees, middle layer, upper and lower heat, 15 minutes; 150 degrees, 10 minutes; the finished product is out of the oven

    

20. 20 Start enjoying and get rid of the dregs

    

21. 21 Finished product