Matcha crisp

Matcha crisp

Introduction:

Production steps:

Step 1: oil skin material

Step 2: mix medium gluten flour and powdered sugar in a bowl and add lard

Step 3: knead into a uniform powder by hand, add water, mix evenly, knead into a smooth dough by hand, wrap it with plastic film, and send it to the refrigerator for 30 minutes

Step 4: Pastry material

Step 5: mix low gluten flour and Matcha powder evenly, add lard

Step 6: cut and mix evenly with a rubber scraper until there is no dry powder, knead the dough, wrap it with fresh-keeping film, and put it in the refrigerator for standby

Step 7: take out the frozen skin and pastry, divide them into 8 equal parts, and rub them into a ball

Step 8: take a portion of the dough, roll it into a round dough, and put a pastry dough in the middle

Step 9: fold the dough, cover the pastry, and fold it down

Step 10: roll the dough into a tongue shape

Step 11: roll up and down

Step 12: operate all materials as above, roll them up and relax for 15 minutes

Step 13: then roll the dough straight and roll it into a tongue shape again

Step 14: roll up again

Step 15: roll up and relax again for 20 minutes

Step 16: take a dough and cut it from the middle

Step 17: stand with the section face up

Step 18: press flat with your hand to form a round dough. Dig a scoop of mung bean paste and rub it into a round shape with your hand. Turn the dough over and wrap the mung bean stuffing in the dough

Step 19: after the necking is pinched tightly, the necking is down, rounded and finished

Step 20: finish all the green bodies, put them in the baking tray, preheat the oven, 180 degrees, heat up and down, middle layer, 40 minutes

Step 21: finished product

Materials required:

Low gluten flour: 160g

Lard: 55g

Water: 65g

Sugar powder: 20g

Matcha powder: 6g

Precautions: preheat oven, 180 degrees, heat up and down, middle layer, 40 minutes

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Original