Matcha spiral crisp(mo cha luo xuan su )

Matcha spiral crisp

Introduction:

"I should make some pastry. I love pastry," he said as he passed the snack bar in the supermarket. "Hehe, what kind of snacks do you dislike?" I laugh, "why do you like snacks so much? Cakes, biscuits, desserts all refuse, really give me the power to increase baking! You'll have to look like a ball before you're 30 years old! " "I've been losing weight!" I feel dizzy! To lose weight is to eat snacks every day! It doesn't delay anything! At his request, make pastry. I said with a smile that there are three important things in my life: cleaning the room, cooking and feeding pigs. He retorted: we never raise pigs, but there are several dogs. He saw through the little trick! Ha ha ~ no matter how much you do, people will support you, so you can avoid the worry of waste! "

Production steps:

Step 1: as shown in Figure 1, mix all the water skin materials evenly, knead them into dough, mix all the oil skin materials evenly, mix them into pastry, and loosen them up for 20 minutes (the butter is melted in front of the water, there is no pastry at home, use butter instead, the effect is almost the same).

Step 2: as shown in Figure 2, the filling is evenly divided into small portions (I divided 16 portions, about the weight of each portion).

Step 3: as shown in Figure 3-4, roll the skin into a circle, place the pastry in the center, and wrap it up to make a dough.

Step 4: turn over and press flat.

Step 5: as shown in Figure 5-8, roll the dough into a rectangle.

Step 6: fold it three times.

Step 7: roll it up as a Swiss Roll.

Step 8: how it looks when it's rolled up.

Step 9: as shown in Figure 9-10, cut off a small part from one end.

Step 10: cut into small dosage pieces in turn and roll them flat.

Step 11: as shown in Figure 11-12, roll the flattened dose into a circle.

Step 12: pack the stuffing into the mouth.

Step 13: as shown in Figure 13, pad the baking pan with oil paper, and place the dough with the closing end downward evenly.
Baking: 200 degrees up and down the fire, baking 20-25 minutes.

Materials required:

Low gluten flour: 95g

Matcha powder: 5g

Butter: 60g

Lotus seed paste: 250g

Chestnut stuffing: 250g

Water: 55g

Fine granulated sugar: 20g

Note: in the process of rolling up, the more laps of the roll, the more layers baked, and the amount of stuffing can be adjusted according to personal taste

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mo Cha Luo Xuan Su