1. Divide the mung bean paste into 10 portions, each 25 grams, and roll them into balls, freeze them in the refrigerator for 30 minutes,
2. Making water and oily skin: 110 grams of all-purpose flour, 10 grams of soft white sugar, 40 grams of lard and 50 grams of water, knead into a smooth dough, relax for 20 minutes,
3. Make matcha pastry, 85g low-gluten flour, 5g matcha powder and 45g lard, knead it into a dough, put it in the refrigerator for 15 minutes,
4. Roll the water and oil skin into a square, and press the shortbread into a square in the middle,
5. Wrap the shortbread with water and oily skin, close the mouth and pinch it
6. Roll it out,
7. Folded into three folds,
8. Roll out into a thin skin,
9. Roll up from one end,
10. Cut into 10 portions,
11. Stand up and press down,
12. Roll it into a round skin,
13. Put the clear-textured side down, and put the mung bean filling in a ball shape,
14. Close evenly,
15. After everything is done, put it into the preheated oven, middle layer, heat up to 200 degrees, lower to 175 degrees, and bake with hot air for 25 minutes.
16. The baked matcha puff pastry is immediately out of the oven, and eaten after it has cooled completely. The taste is particularly crisp.
Tips:The temperature is high in summer, so you must refrigerate the pastry after it is ready, otherwise it is too soft and difficult to form. Matcha cakes are best cooked and eaten right now. Don't make too much at one time, or they won't taste good after improper preservation.
