Black bean cake with Matcha(mo cha hong dou su )

Black bean cake with Matcha

Introduction:

"Pastry without lard."

Production steps:

Step 1: method of oil skin: weigh the oil skin raw materials, and dissolve the cream for use.

Step 2: mix the flour and sugar in the container and pour in the cream.

Step 3: mix well.

Step 4: pour in water and mix well.

Step 5: knead into dough, put it in plastic wrap and refrigerate for 30 minutes (during this period, make pastry).

Step 6: Pastry method: weigh the raw materials of pastry, and melt the cream for use.

Step 7: mix Matcha and flour well, then pour in cream and mix well.

Step 8: knead into a ball and put it in the preservative film

Step 9: the method of Matcha bean pastry: divide the oil skin and pastry into 8 pieces and knead them into a ball.

Step 10: press the oil skin into pieces and wrap a pastry ball.

Step 11: close your mouth and rush down.

Step 12: "growth film".

Step 13: roll up and rush up.

Step 14: make 8 pieces, cover them with plastic film and wake up for 15 minutes.

Step 15: repeat steps 12 and 13, roll the long film and roll it up.

Step 16: wake up for another 20 minutes.

Step 17: cut a blank into two pieces from the middle.

Step 18: press each piece into pieces.

Step 19: turn it over.

Step 20: put on a proper amount of red bean sand ball.

Step 21: close your mouth.

Step 22: punch down the mouth, round and shape.

Step 23: make a total of 16 pieces and bake them in a 180 degree oven with good waste heat for 40 minutes.

Step 24: look, it's crispy.

Materials required:

Medium gluten powder: 160g

Cream: 55g

White granulated sugar: 25g

Water: 40CC

Red bean paste: 200g

Low gluten powder: 125g

Matcha: 5g

Note: it is recommended to use 65 grams of water when lard is used and 40 grams of water when cream is used.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mo Cha Hong Dou Su