Unconsciously, the moon has become full again on the 15th of August. I can't help but sigh that time flies by. Like the rings of rings on this little snack, the once young and ignorant little girl has been tempered by the years. A lot.
I don't know when I don't like to have crazy fun running around outside, and I don't know when I have been fascinated by someone cooking delicious snacks in a quiet afternoon. This kind of afternoon is full of imagination, expectations, and surprises. This kind of afternoon can always make me busy in the kitchen happily, and finally greedily enjoy the praise from my family and friends.
Matcha and coconut cake
By KrisSporer
Recipe Recommendations
- ordinary flour 130 grams
- matcha powder 10 grams
- lard 35 grams
- sugar 25 grams
- honey 6 grams
- coconut 100 grams
- corn starch 15 grams
- milk 120 grams
- butter 16 grams
- milk powder 20 grams
- white sugar 20 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Matcha and coconut cake
1
Mix 110 grams of ordinary flour and 10 grams of matcha powder, sieve, add 50 grams of softened lard, and knead well. Wrap in plastic wrap for later use.
2
Water and oil skin: 130 grams of ordinary flour, 50 milliliters of warm water, 35 grams of lard, 25 grams of sugar, 6 grams of honey, mix and knead well. I forgot to take photos of water and oil skins today. After letting the water and oil skin stand for 1 hour, press the inside and wrap the freshly made pastry, and roll it into a rectangle. The first step is to fold it in three folds and roll it flat; the second step is to fold the quilt and roll it flat; the third step is to roll it into a roll.
3
Cover the rolled dough roll with plastic wrap and let stand for 30 minutes.
4
Cut the dough rolls into 16 portions, press flat, and you can wrap the stuffing. (Wait until the dough rolls wake up to make the fillings. It's very simple. Just mix the fillings listed above)
5
I have never dared to be too confident in my filling technique, because I never wrapped it beautifully enough, just barely wrapped it.
6
Preheat the oven at 170 degrees C, bake over high heat for 15 minutes, then turn to high heat and bake for another 15 minutes. This is the experience I summed up, because I used to follow other students 'practice and always use high and low heat to bake the bottom.
7
It's freshly baked. The crust is very crisp and the filling is fragrant. The fly in the ointment is that the fire is a little too big, hehe.