Green Tea Crisp

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, and knead it into a water-yielding 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. Use the palm of your hand to flatten the dough. Put the shortbread dough on the flattened water and oily crust dough. Wrap the shortbread with water oil crust. The wrapped dough is closed down and flattened again with the palm of your hand. Sprinkle a thin layer of flour on the chopping board to prevent sticking, use a rolling pin to roll the dough into a rectangular shape

2. Fold one end of the rolled rectangular dough to the centerline. Fold the other section towards the centerline. Fold the dough sheet at both ends, and then fold it in half along the center line. (Similar to our usual folding of quilts) The folded dough sheet, turn it 90 degrees, and turn it horizontally. Roll out into a rectangle with a rolling pin again. Repeat steps 7-9 and fold it again. Let the folded dough sit and relax for 20 minutes

3. The loose dough, roll it over again into a rectangular shape. Roll up the dough sheet along one end of the rectangle. Cut the rolled dough into 20 portions with a knife. Cut the dough, you can see the green and white lines on the cut surface

4. With the cut side facing up, flatten the dough with your palm and roll it out into a round slice. Wrap the stuffing and close the mouth. Put it in a baking tray with the end closed and put it in the preheated oven to bake. Baked green tea crisp, distinct layers, crispy in the mouth

Tips:

1. The process of making green tea puff pastry is very similar to that of puff pastry. The difference is that it is much simpler than melaleuca meringue. First of all, it is less than a round of 40% off than puff pastry, and secondly, because it is wrapped in shortbread instead of directly wrapped in fat, there is basically no need to worry about oil leakage;
2. If the filling is green tea filling, the tea aroma will be stronger. Green tea filling can be prepared with white kidney bean paste and green tea powder. Add about 2 grams of green tea powder to 100 grams of white kidney bean paste;
3. I bought green tea powder at Tianfu Tea House for 10 yuan a box. It is also available in many supermarkets;
4. During the baking process of green tea crisp, the discoloration is not obvious. Generally speaking, if you see the puff pastry layer is completely unfolded, it means that the baking is done;
5. The lard in the formula can be replaced with the same amount of butter and vegetable oil. But lard has the best shortening effect, followed by butter, and vegetable oil is the worst. If you want to make the best flavour crisps, it is best to use lard.