1. The cherry sauce is heated with white bean paste and starch rose flakes.
2. Tuan into a round ball for later use.
3. Sift the matcha and low-gluten flour, add corn oil and mix well.
4. Stir warm water and corn oil and sugar, add low-gluten flour to form a dough.
5. Divide the two doughs into small doses.
6. Roll out the water and oil dough to wrap the matcha pastry.
7. Seal and press flat.
8. Roll it out.
9. Roll it up and repeat three times.
10. Cut the green onion with a knife.
11. Small ingredients into meringue.
12. Press flat.
13. Roll out and wrap the cherry rose filling.
14. Just seal it.
15. Put it in the baking tray.
16. Heat up and down at 175 degrees for 40 minutes, with tin foil in the middle.
17. Let it cool and keep it tightly sealed, and you can enjoy it slowly. .
18. Crispy skin, sweet fillings. .
Tips:1. The puff pastry must be rolled three times, so that the layers are beautiful.
2. You can make any fillings you like.
3. If butter or lard is used for pastry noodles, 20-30 grams of low flour can be reduced.
3. Based on the temperature of my own oven, my oven has a higher temperature so I adjusted it to 175 degrees.
