Matcha Red Bean Crisp

Name: Matcha Red Bean Crisp
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 110g Arowana high-gluten flour; 25g White sugar; 35g butter; 45g boiling water; 80g Arowana low-gluten flour; 3g Matcha powder; 360g Red bean paste

by lin leisurely

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

I remember that when I was young, every relative who walked in the New Year would bring a pack of dim sum. The dim sum was really delicious at that time, and it didn't feel too oily or greasy, and it didn't feel particularly sweet. I opened a pack of dim sum at home, and each person divided it into one. It was so delicious. I still miss the taste. Now I don’t know if the products are too rich, I always feel that the fillings are not as good as before. I don’t know when I started. For all kinds of stuffed dim sum, my family only eats red bean paste, and I love red bean paste.
The matcha-flavored Chinese dim sum I made today is also made with red bean paste.

Ingredients

Matcha Red Bean Crisp

1. Ingredients preparation

2. Put the high-gluten flour, sugar and butter of the oily skin material into a basin, add boiling water little by little, and knead it into a smooth dough.

3. Pastry ingredients, low-gluten flour and matcha powder are mixed and sifted.

4. Add 43 grams of softened butter and mix into a dough.

5. Dumps of oily skin and shortbread.

6. The oily skin, shortbread and red bean paste are all divided into 12 portions and covered with plastic wrap to prevent moisture from evaporating.

7. Take a portion of the oily skin, flatten it and add a portion of the oily pastry.

8. After wrapping, seal the mouth and cover with plastic wrap.

9. After the whole package is finished, take the first packaged portion, roll it out into an oval piece in turn, and roll it up from top to bottom.

10. All rolled up and covered with plastic wrap during this process.

11. Take another good roll and roll it out into long strips one by one.

12. Roll it up again.

13. Take a roll, knead the two ends in the middle, press, roll out into a circle, take a portion of the red bean paste filling and wrap it, pinch it tightly.

14. Press it with the palm of your hand, put it in the preheated oven, and bake it for about 25 minutes.

15. You can also stand the roll up, squash and roll it out, and wrap it into an egg yolk crisp, whatever you like.

Tips:
1. Avoid air-drying during the entire operation, and cover with plastic wrap for all standing and production.
2. The degree of softness and hardness of the oily skin and shortbread is the same.
3. Using the hot noodles made at the beginning, you don't need to make the noodles, which saves time.