# Fourth Baking Contest and is Love to Eat Festival# Green Tea Crisp
1.
Mix 150 grams of all-purpose flour, 35 grams of caster sugar, 40 grams of lard, and 60 grams of water to knead into a watery oily skin dough. You need to knead a little longer until the surface of the dough is smooth. Mix 100 grams of low-gluten flour, 50 grams of lard, and 3 grams of green tea powder to knead a shortbread dough. The two doughs were left to rest for 30 minutes.
2.
Use the palm of your hand to flatten the dough. Put the shortbread dough on the flattened water and oily crust dough.
3.
Wrap the shortbread with water oil crust. The wrapped dough is closed down and flattened again with the palm of your hand.
4.
Sprinkle a thin layer of flour on the chopping board to prevent sticking, and use a rolling pin to roll the dough into a rectangular shape.
5.
Fold one end of the rolled rectangular dough to the centerline. Fold the other section towards the centerline.
6.
Fold the dough sheet at both ends, and then fold it in half along the center line. (It's similar to our usual quilt folding)
7.
Turn the folded dough 90 degrees and turn it horizontally. Roll out into a rectangle with a rolling pin again.
8.
Repeat steps 7-9 and fold it again. The folded dough pieces are allowed to rest for 20 minutes.
9.
The loose dough, roll it over again into a rectangular shape.
10.
Roll up the dough sheet along one end of the rectangle.
11.
Cut the rolled dough into 20 portions with a knife.
12.
After cutting the dough, green and white lines can be seen on the cut surface.
13.
Put the cut side of the dough up, flatten it with your palm, and roll it out into a round slice.
14.
Wrap the stuffing and close the mouth.
15.
Put it in a baking tray with the end closed and put it in the preheated oven to bake.
