Chestnut Matcha Crisp
by Nan Xi·Human Fireworks
Favorite
Difficulty
Hard
Time
2h
Serving
2
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
11. The preheated oven in advance, fire up and down at 180 degrees, bake for 20-25 minutes, put it in and cover with tin foil for 5-10 minutes
12. It's soft right out of the pan, but it's crispy after cooling down
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