Matcha Crisp
1.
Prepare materials.
2.
Put 61 grams of low-gluten flour into a bowl, add 32 grams of lard and 3 grams of matcha powder to make a shortbread and wake up for 20 minutes. Divide into equal doses.
3.
Put 75 grams of all-purpose flour, 9 grams of sugar, and 28 grams of lard, which are the ingredients of the water oil skin, into a basin, add 30 grams of water in portions, and let the dough wake up for 20 minutes. Divide into equal doses.
4.
Take out the dough that has woken up, flatten the water and oil skin, and put the shortening in the middle to wrap it.
5.
Place the interface upwards after wrapping.
6.
Use a rolling pin to slightly flatten and roll out into an oval shape.
7.
Roll it up as shown.
8.
Roll them all up in turn, cover with a layer of plastic wrap, and wake up for 10 minutes.
9.
Place the awake dough roll as shown in the figure and flatten it.
10.
Use a rolling pin to roll out a long strip of dough.
11.
Roll it up again.
12.
Place the ends down, cover with a layer of plastic wrap, and wake up again for 10 minutes.
13.
Divide the red bean paste into equal pieces.
14.
Cut the awake dough roll from the middle.
15.
The incision is facing down.
16.
Roll it into a circle with a rolling pin.
17.
Put the red bean paste on it.
18.
Push from the bottom up to cover the filling. Squeeze the mouth tightly and place the mouth down to slightly trim the shape.
19.
Wrap all the matcha crisps one by one and put them on the baking tray.
20.
Preheat the oven, middle level, 180°C, 25 minutes.
21.
Matcha puff pastry after baking.
Tips:
1. Divide the water-oil noodles and the shortbread noodles into 8 equal parts. Divide the red bean paste into 16 equal parts. It's just right to wrap it up.
2. The cut dough must be cut downwards to get distinct layers of meringue.
3. You can pack purple sweet potato filling or mung bean paste according to your own preferences.
4. Each oven has different ovens, please adjust the temperature according to your own oven.
