Chinese Pastry Hydrangea Pastry

Chinese Pastry Hydrangea Pastry

1. Prepare ingredients.

2. Put the baked main ingredients into the bread cone, and start the 20-minute mixing program.

3. This is the formed dough.

4. Divide the kneaded dough into two: one part is evenly kneaded with matcha powder, and the other part is kneaded evenly with the pink paint made in advance with dragon fruit.

5. Crush into the right size dough.

6. Wrap it in plastic wrap and put it in the refrigerator for 30 minutes.

7. Take 80 grams of Anjia butter and cut it into 5 pieces, wrap it with parchment paper and put it in the refrigerator for 30 minutes.

8. Wrap the frozen matcha powder dough into half of the frozen butter.

9. Fold the dough up and down.

10. Select the left and right stacks and pinch the seams.

11. After rushing into a square shape, fold it in three layers.

12. Wrap the folded dough pieces with plastic wrap and put them in the refrigerator for 30 minutes.

13. Take out the frozen red dough from the refrigerator and drive it into a rectangle.

14. Wrap in the other half of the butter.

15. Rush the rectangle into three folds.

16. Wrap it with plastic wrap and put it in the refrigerator for 30 minutes.

17. Frozen matcha noodles are folded four times in total, and divided into 12 pieces in a rectangular shape, set aside.

18. The frozen red noodles are also repeatedly frozen and taken out, folded four times in total, and divided into 12 portions after being smashed into rectangles.

19. According to the method of horizontal and vertical, arrange each other.

20. Add honey red beans.

21. Pinch the bottom edge.

22. The bottom is covered with black sesame seeds.

23. Put the three hydrangeas on a dark baking tray and preheat the oven at 180°C.

24. Bake up and down at 180°C for 20 minutes.

25. The delicious hydrangea crisp is out.

Tips:

Each oven has different ovens, so you can flexibly control it according to your situation.