Matcha Red Bean Crisp
by Lynn 💜
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Add water to the red beans. Cook in a pressure cooker for 40 minutes. More water can be added. Prevent burning.
2. Red beans are cooked and picked up. Stir in a blender to form a paste. Add sugar. Brown sugar is also fine. Stir-fry red bean paste in a pan.
3. Let cool for later use.
4. Mix the oil leather material into a dough. The butter should be softened. Do not heat watery ones. Lard can also be used. Lard should also be white, not oily. Knead and leave for 30 minutes.
5. The pastry ingredients are also mixed together. Leave them for 30 minutes.
6. Each is divided into 8 equal parts.
7. Roll out the oily skin. Pack the matcha pastry.
8. Roll out the wrapped dough into a long shape.
9. Then roll it up. Cover with plastic wrap to prevent it from drying out. Let stand for 10 minutes.
10. Divide the red bean paste into 16 portions.
11. Cut in the middle. The incision is facing upwards. I forgot to take pictures of this part. So I found a picture for you to see.
12. Squash and roll out. Wrap red bean paste with the back of the rolled side.
13. Put it in the middle of the oven. 180 degrees for 30 minutes.
14. Bake and let cool before serving. Will be crisp. It will feel glutinous when eaten while it is hot.
15. It's done.
