Matcha Red Bean Crisp

Matcha Red Bean Crisp

1. Knead the oily skin materials together to form a dough, set aside to wake up for 10 minutes.

2. Mix the ingredients of the pastry together and knead it into a dough. Let it rest for 10 minutes.

3. After waking up, the oily skin pastry is divided into 16 parts. The red bean paste is also divided into 16 portions, each about 25 grams rounded.

4. Roll out the oily skin, wrap each portion of the oily skin with a ball of shortbread, close it down, place it aside and cover it with plastic wrap to prevent the oily skin from drying out.

5. Wrapped puff pastry.

6. Take a ball of oily pastry and roll it into a beef tongue shape with a rolling pin.

7. Then roll up from top to bottom and set aside.

8. Then roll out the dough into a beef tongue shape as shown in the figure, and then roll it up from top to bottom.

9. Roll out the rolled dough a second time.

10. Fold the dough in half and wrap it into a circle.

11. Roll out the shaped dough twice with 16 shortcrust pastry.

12. Take a dough and roll it out into a piece, and wrap a ball of red bean paste.

13. The dough is closed facing down, and 16 pieces are made in sequence and placed in the baking tray.

14. Preheat the oven and fire the middle layer up and down at 180 degrees for 30 minutes.

15. Baked matcha red bean crisp, this pattern is the same as egg yolk crisp (see my recipe-how to make egg yolk crisp).

16. If you want the effect of marbling in circles, the amount of the pastry crust remains the same, but the crust pastry is divided into 8 parts, as shown in the figure, rolled up twice, and finally not folded in half, but cut in half from the middle. .

17. Then flatten the dough and roll it out to form a circle of patterns.

18. The same applies to the red bean paste.

19. Finished picture.

20. Finished picture. The yolk cake on the right and the matcha cake on the left.

21. Finished picture.

22. Finished picture.

23. Finished picture.

24. Finished picture.

Tips:

To make this pastry in summer, the lard must be fried in advance and put in the refrigerator. It may be thinner because of the temperature when it is made with shortbread, and a good shortbread can be wrapped in plastic wrap and placed in the refrigerator for a few minutes before taking it out to form a dough. The red bean paste can also be packed in bags. The puff pastry made by this recipe is not very sweet, just so, if you like sweetness, you can add the amount of white sugar to 35 grams. For the method of egg yolk pastry, please refer to my recipe uploaded.