Matcha crisp
By VicentaLakin
Recipe Recommendations
- acaroid
- lard 57 grams
- powdered sugar
- water 60 grams
- bean paste
- low powder
- matcha powder 5 grams
- sweetening
- roast
- several hours
- simple
Steps for Matcha crisp
1
Sift the medium powder and powdered sugar in the oil skin material together, add lard and put it into the container.
2
Rub into crumbs.
3
Add water and knead until a smooth dough, cover with plastic wrap, and refrigerate for 30 minutes. (Because it's summer, it's refrigerated)
4
Add matcha powder to the low flour in the crispy material and sift.
5
Add lard, knead into balls, and refrigerate for half an hour.
6
Remove the dough, with 36 grams of oil crust and 24 grams of meringue crust.
7
Squish the oil crust and wrap in the meringue.
8
Rub round and close up.
9
Roll it into the tongue of an ox.
10
Relax for 15 minutes, during which time you can divide 35 grams of bean paste filling.
11
Roll it out again.
12
Roll it into a small tube and relax for 20 minutes.
13
Split in two.
14
Roll it out with the cut face up.
15
Turn over, wrap in the red bean paste, close your mouth and pinch tightly, facing down.
16
Middle level, 180 degrees, 30 minutes.