These days, I always use butter to make crispy things. Alas, I can't help it, it's an irresistible temptation.
Seeing that the green tea cakes made by my friends are very beautiful layer by layer, there is still a lot of stuffing left to make mooncakes anyway, so I will satisfy myself again and promise to not use oil next time (not that I don't use it, I just use it less)
green tea crisp
Recipe Recommendations
Steps for green tea crisp
1
Oil skin ingredients: 100g medium flour, 30g butter, 40g water, 1/2 tsp salt.
2
Ingredients for crispy: 100g of low flour, 65g of butter, 10g of green tea powder.
3
Mix the oil crust and pastry ingredients and knead them into dough (the pastry is not easy to form, so I added a little water).
4
Roll out the oil skin into a round piece and wrap the crisp in.
5
Seal down.
6
Roll it into a rectangle and fold both sides in half towards the center line.
7
Fold in half again, relax for 20 minutes, and then repeat the fold in four again.
8
Roll it into a rectangle and roll it into a roll.
9
Cut into 16 doses of about 20g in size.
10
Roll the ingredients into round slices, wrap the prepared stuffing into balls and wrap it in. The stuffing should be 20g. I was greedy and got 25g. It was quite difficult to wrap.
11
The children helped me take pictures, using the tiger's mouth on his left hand and the thumb of his right hand when filling the stuffing.
12
It's all wrapped, but the pattern is no longer obvious. I must have pressed the stuffing in hard and flattened the skin.
13
180 degrees for 25 minutes.
14
When it's done, it may be because the heat is too high and it shouldn't be brown. The pattern level is not obvious, which is much worse than I expected.