Crisp to The Dregs of Small Snacks --- Matcha Red Bean Mille

Crisp to The Dregs of Small Snacks --- Matcha Red Bean Mille

1. Weigh all materials

Put the flour in A into flour, put lard, water, salad oil, and sugar in the middle of the flour wall, and knead it into a smooth and even dough (the dough that is successfully kneaded is hand light, board light, and dough light) It is low-gluten flour, so you can knead it for a while, and the kneaded dough is slightly gluten.

2. Cover the kneaded dough with a slightly damp cloth and wake up for about 20 minutes

3. Knead the ingredients in B into a dough in the same way to become a green tea shortbread, wake up for about 20 minutes

Flatten the white dough and pack it into green tea shortbread

4. After wrapping the big dough, squeeze it and roll it out into a thin rectangular piece. Use the military training method to fold the quilt. Fold both sides in the middle, and then fold it in half.

5. After folding the rectangle, roll it out again, roll it into a rectangle, and then fold it in the same way after you roll it out. Repeat this action again. After folding this time, let the dough wake up for about 20 minutes before proceeding to the next step.

After 20 minutes, roll the dough again into rectangular slices, this time roll up from the left to the right, roll into a cylindrical shape, and cut into 20 equal parts with a knife. The cut dough is as shown in the picture, with clear lines and beautiful circles.

6. In the process of sowing the noodles, we can fry the sesame seeds and fry them on a low fire until the aroma appears. Mix the sesame seeds into the red bean paste to make the sesame red bean paste filling

7. Flatten the dough, roll it out a little, and wrap in an appropriate amount of red bean paste and sesame seeds. Close up

8. Preheat the oven, 180 degrees, middle level, up and down, 15 minutes, 160 degrees for about 10 minutes, depending on the oven.

9. You're done

Tips:

Super long-winded:



1. The most important thing about pastry desserts is the process of folding the quilt, which determines the level of the dessert.



2. Lard is better. Good lard is very fragrant and will greatly improve the quality of the snack. This time I replaced the lard with a small amount of salad oil, because I personally think that the calories of lard are too high. After a little bit, I switch to salad oil, but it’s not okay to use salad oil all, it’s hard to crisp



3. This dessert is crispy layer by layer and has a very beautiful appearance. It is very suitable for souvenirs and banquet snacks.



4. In the same way, you can make taro crisp, purple potato crisp and so on.