Matcha Red Bean Crisp
1.
Raw material oil skin: medium powder 150 grams Anjia butter 50 grams icing sugar 20 grams water 62 grams (after dividing into 36 grams each)
2.
Shortbread: 110g low powder Anjia butter 55g matcha 5g (after dividing into 24g each)
3.
Mix and knead the ingredients for the oily skin and shortbread separately
4.
Put matcha powder on the shortbread
5.
After kneading thoroughly, wrap them in plastic wrap and put them in a refrigerator for 30 minutes.
6.
According to the 36 grams of oil skin and 24 grams of oil pastry, the oil skin oil pastry is divided into 20 grams each.
7.
Wrap the shortbread with oil skin
8.
Borrow the tiger’s mouth to wrap up
9.
Close up into a circle
10.
Take a dough and press flat
11.
Roll into an oval
12.
Roll up from top to bottom
13.
Flatten again
14.
Roll out
15.
Roll up, wake up for 15 minutes after rolling twice
16.
Cut in half from the middle
17.
Cut side up
18.
Flatten and round with your hands
19.
Turn the bread on the red bean paste
20.
Tighten up with the help of tiger's mouth
21.
Tighten the mouth
22.
Put it on the baking tray with the mouth down, and preheat the oven at 180 degrees for about 25 minutes.
23.
Let cool after baking
Tips:
Xiaoyingzi's words:
1. During the production process, the pastry crust must be covered with plastic wrap for moisturizing, otherwise it is easy to dry the crust and it is not easy to operate.
2. The oven temperature and baking time should still be controlled according to the temperament of your own oven
3. The degree of softness and hardness of the oily skin and shortbread is the same to be easy to operate, and you cannot win one by one.
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
