Matcha crisp
By WallaceWard
The skin is very loose and crisp. I like the coconut aroma, so I add some coconut paste to the bean paste filling. It's very delicious.
Recipe Recommendations
- mung bean paste 580 grams
- coconut 20 grams
- Medium gluten flour 170 grams
- low powder 140 grams
- lard 60 grams
- sugar 20 grams
- tea powder 6 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Matcha crisp
1
Mix bean paste with coconut paste and mix well (add according to your preference)
2
Divide the bean paste into 18 portions and place it into the freezer for 20 minutes
3
Add the lard in the oil skin raw material, add medium gluten flour and fine sugar and rub it into crumbs
4
Add water and knead until the surface is smooth
5
Crispy raw material lard, add low flour and matcha powder and knead well
6
Cover the oil skins and pastry in the basin and leave for 30 minutes
7
Divide the oil skin and the pastry into nine pieces respectively
8
Take one portion of the oil skin, flatten it, wrap it into a ball and close it downwards
9
Roll it into an ox tongue
10
Roll into a cylinder
11
Close the mouth face down, cover with plastic wrap and relax for 15 minutes
12
Relax and thenRoll it into an ox tongue
13
againRoll into a cylinderCover membrane relaxation20minutes
14
Everything is in two from the middle, and the cut surface is flat.
15
Roll it into a circle
16
Turn the bread and add the bean paste filling
17
Close the mouth and form a ball with the mouth down, preheat the oven to 180 degrees and heat it for 30 minutes.