Name: Chestnut Matcha Crisp
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g Low-gluten flour; 40g Plain flour; 45g water; 10 Sugar; 45g lard; a little salt; 1-2 drops Pink pigment; 5-8g Matcha powder; Some Red bean paste; Some Chestnut filling

Chestnut Matcha Crisp

1. Mix all the ingredients of the water and oil noodles

2. Knead into a smooth dough, preferably knead out the film

3. Add 51 g of lard to the ingredients of the pastry, add matcha powder and knead into a smooth dough, and add pink pigment to the other part of the pastry and knead into a red dough

4. And then divided into big and small balls

5. Spread the water and oil noodles, put them in the shortbread and wrap them, and roll them up with a rolling pin with the seal down

6. Cover with plastic wrap and let stand for 15 minutes

7. Take it out after standing for 15 minutes, rotate the horizontal noodles 90 degrees longitudinally, roll them into a longer one with a rolling pin, and roll it up again

8. Cover with plastic wrap

9. Cut two red doughs that are still in the middle and roll them into four round slices, put them in the red bean paste one by one, and then stack them, then roll them up and cover them with plastic wrap.

10. Pinch the still dough with both ends in the middle to turn it into a round ball, roll it into a round piece, put the chestnut filling in the fold, seal the seal downward, then pinch the two ends, and then squeeze it with your hands to make the leaves bend. Then use a knife to cut the meridians of the leaves and let stand for 10 minutes