Matcha, coconut and honey bean crisp

Recipe Recommendations

• dumpling flour 250g
• lard 90g
• matcha powder 15g
• red bean paste 200g
• coconut 50g
• rose sauce a small spoon
• fine sugar 35g

• sweetening
• baking
• several hours
• senior

Steps for Matcha, coconut and honey bean crisp

1

Making water and oil skins: (general flour) 150 grams of medium-gluten flour, 35 grams of fine sugar, 40 grams of lard, 60 grams of water

2

Crispy: (general flour) 100g medium-gluten flour, 50g lard, 15g matcha powder

3

Add coconut paste and rose paste and mix well with bean paste. Divide the bean paste into 18 portions and place it into the freezer for 20 minutes.

4

After the dough has woken up, divide the oil crust and the pastry into nine pieces respectively, take one portion of the oil crust, squish and wrap it in one portion of the pastry, wrap it into a ball, close it down, roll it into a cow tongue, roll it into a tube shape, close it down, and cover it with plastic wrap. Relax for 15 minutes, and then roll it into a cow tongue.

5

Roll it into a cylinder and cover the film and relax for 20 minutes, cut it in half from the middle, and flatten it with the cut face up. Roll it into a round shape, turn the bread and add the bean paste filling, close the mouth down to form a ball, preheat the oven to 180 degrees and heat it for 30 minutes.

Matcha, coconut and honey bean crisp Make Tips

Recipe Categories

• baking Recipes