Matcha Crispy

Overview

Matcha crisp. The aroma of matcha combined with the sweetness of red bean paste. Crispy skin. It's a great afternoon tea dessert. It’s also a good choice to give as a gift. In fact, in baking, matcha cakes or purple sweet potato cakes are more common. But when you get the recipe, you always have to try it out. Because of differences in region and temperature, flour, and oven temperature and temperament, you have to adjust it, but the only thing is, you will always find the one that suits you! This recipe comes from Yuchi Taohong. When I made this recipe, I added 5-10g more flour. I replaced lard with butter. However, the weights below are all based on the original formula. It depends on how you feel.

Tags

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

Ingredients

Steps

1. 1 Oil leather material

   

2. 2 First mix the powdered sugar and flour, then add the butter. Rub it with your hands until it looks like sand

   

3. 3 Add water and knead for a while until smooth dough is formed. Wrap it in plastic wrap and let it rest for 20 minutes

   

4. 4 Pastry. Mix matcha powder and flour and add butter. The same rubbing method

   

5. 5 Pastry. With the help of a scraper, use the bottom of your palm to push the noodles, then use the scraper to sort it out, and push again, about 10 minutes. Just form the dough with your hands. The pastry is also left to rest for 20 minutes

   

6. 6 After silence. Divide into eight equal parts

   

7. 7 Wrap the pastry in oil skin

   

8. 8 Use the tiger's mouth, a little bit, to wrap it up. Please consciously don't care about this fat claw

   

9. 9 Close the mouth and be sure to pinch it tightly.

   

10. 10 When rolling out the dough, cover it with plastic wrap. Prevent facial hair from drying out

    

11. 11 Roll into oval shape

    

12. 12 Roll it up from top to bottom and let it sit for 20 minutes. Repeat it again after letting it stand for another 20 minutes

    

13. 13 Then divide it into two parts, flatten it with the palm of your hand, roll it into a round shape with a rolling pin, turn the bottom side up, and put the stuffing

    

14. 14 I'm used to this action. It is more convenient to make holes in the skin like a steamed bun

    

15. 15 Add stuffing

    

16. 16 Still using the tiger's mouth, turn the other hand slowly and push the tiger's mouth upward. It must be slow so that it will be round and not divergent

    

17. 17 Oven at 180 degrees Celsius, let cool for 25 minutes and serve