Green tea crisp(lv cha su )

Green tea crisp

Introduction:

Production steps:

Step 1: water oil skin: 150 grams of medium gluten flour, 35 grams of fine granulated sugar, 40 grams of lard, 60 grams of water

Step 2: mix and knead into water oil skin dough. Knead a little more until the dough is smooth.

Step 3: Pastry: 100g low gluten flour, 50g lard, 3G green tea powder

Step 4: mix and knead into pastry. Let the dough rest for 30 minutes.

Step 5: flatten the dough with your palm.

Step 6: place pastry on the flattened waterskin dough.

Step 7: wrap the pastry with water and oil.

Step 8: fold the dough down and flatten it again with the palm of your hand.

Step 9: sprinkle a thin layer of flour on the chopping board to prevent sticking, and roll the dough into a rectangle with a rolling pin.

Step 10: turn one end of the rolled rectangle over to the center line. Fold the other section to the center line.

Step 11: fold the dough at both ends, then fold it in half along the center line.

Step 12: fold the dough, turn it 90 degrees and cross it. Roll it into a rectangle again with a rolling pin.

Step 13: repeat steps 9-11 and fold again. Let the folded dough rest and relax for 20 minutes.

Step 14: relax the dough and roll it into a rectangle again.

Step 15: roll up the patch along one end of the rectangle.

Step 16: roll up the dough and cut it into 20 pieces with a knife. Cut the dough, you can see clear green and white lines in the section.

Step 17: turn the dough face up, flatten it with the palm of your hand and roll it into a circular slice.

Step 18: pack the filling and close the mouth. Put the end down in the baking tray and put it into the preheated oven to bake.

Step 19: 180 degrees, middle, about 25 minutes

Step 20: roasted green tea crisp, with distinct layers and crisp taste.

Materials required:

Medium gluten flour: 150g

Lard: 90g

Green tea powder: 3 G

Red bean paste filling: 400g

Low gluten flour: 100g

Fine granulated sugar: 35g

Water: 60g

Note: the lard in the formula can be replaced by the same amount of butter and vegetable oil. But lard had the best shortening effect, followed by butter and vegetable oil. If you want to make the best flavor pastry, it is best to use lard.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Lv Cha Su