Matcha Red Bean Melaleuca Crispy
By JessHamill
Ingredients: low-gluten flour,sesame,salad oil,water,fine sugar,lard,bean paste,green tea powder
Recipe Recommendations
- low-gluten flour 150g
- fine sugar 30g
- lard 30g
- salad oil 15g
- water 60g
- green tea powder 5g
- bean paste 200g
- sesame 30g
- sweetening
- baking
- ten minutes
- ordinary
Steps for Matcha Red Bean Melaleuca Crispy
1
Weigh all materials. Build the flour in A into a flour grab, put lard, water, salad oil, and sugar in the middle of the flour wall, and knead it into a smooth and uniform dough (the dough that is kneaded successfully is hand-smooth, smooth, and smooth), because you use low-gluten flour, you can knead it for a while longer, and the dough will be slightly tenuous.
2
Kneaded dough, cover it with a slightly wet cloth, and wake for about 20 minutes
3
Knead the ingredients in B in the same way into dough to make green tea crisp. Squish the white dough for about 20 minutes and wrap it in the green tea crisp
4
The wrapped dough is squashed, rolled into thin rectangular pieces, folded on both sides towards the middle, and folded in half again in the middle using the same method as folding a quilt for military training
5
Roll the folded rectangle into a rectangle, roll it into a rectangle, and then fold it into the middle in the same way. This is to repeat this action. After folding it this time, let the dough wake up for about 20 minutes, and then proceed to the next step. After 20 minutes, roll the dough into rectangular slices again, this time roll it from left to right, roll it into a column shape, and cut it into 20 equal parts with a knife. The cut dough is as shown in the picture, with clear lines and rings, which are very beautiful
6
During the process of waking up, we can stir-fry sesame seeds and fry them over low heat until the aroma appears. Mix the sesame seeds into the bean paste to form the sesame bean paste filling
7
Squish the dough, roll it out slightly, and wrap it in appropriate amount of bean paste and sesame seeds. reefing
8
Preheat the oven to 180 degrees, middle layer, heat it up and down for 15 minutes, 160 degrees for about 10 minutes, depending on the oven.
9
doneMatcha Red Bean Melaleuca Crispy Make Tips
Super wordy: 1. The most important thing about making crispy snacks is the process of folding the quilt, which determines the level of snacks. 2. Lard oil should be good. Good lard is very fragrant and will greatly improve the quality of the snack. This time I used a small amount of salad oil instead of lard oil because I personally felt that the calories of lard were too high. Haha, I adjusted everything between my fingers and switched to salad oil, but it is not possible to use all salad oil. It is difficult to make crispy. 3. This snack is crispy layer by layer and has a very beautiful appearance. It is very suitable for making accompanying gifts and banquet snacks. 4. You can make taro crispy, purple potato crispy and soon in the same way.