[tomato formula] Matcha black bean crisp(fan qie pei fang mo cha hong dou su mo cha wei ban sui zuo you ying rao xin tou )

[tomato formula] Matcha black bean crisp

Introduction:

"In the hot summer, the fresh taste of Matcha lingers in my mind. The layers of pastry with Matcha flavor and red bean stuffing are really excellent. Red beans can clear away heat and toxin, invigorate the spleen and stomach, diuretic detumescence, ventilation in addition to trouble, so many benefits! Why don't you give it a try? Classic Chinese dessert, you should try it

Production steps:

Step 1: first make oil skin: mix medium gluten flour with white oil and powdered sugar

Step 2: knead the flour evenly with white oil

Step 3: slowly pour in the water while kneading the mixture into a smooth dough

Step 4: wrap the dough with plastic wrap and refrigerate for 30 minutes

Step 5: make the pastry again: mix the low gluten flour and Matcha powder evenly

Step 6: add white oil and mix well by hand

Step 7: then knead it into a dough

Step 8: wrap the dough with plastic wrap and put it in the refrigerator

Step 9: during the cold storage of the dough, divide the filling into about 15g balls

Step 10: then take out all the dough, and divide the dough and pastry into small balls of 35g for each pastry and 22G for each pastry

Step 11: take a separated oil skin, press it into a round cake with the palm of your hand, and wrap a pastry

Step 12: close the dough up and flatten it with the palm of your hand

Step 13: then roll the long strip with a rolling pin

Step 14: then roll up one end of the strip with the palm of your hand to form a spiral

Step 15: all wrapped, roll well, covered with a layer of preservative film, standing at room temperature for about 10 minutes.

Step 16: flatten the sliver after standing

Step 17: roll the strip with a rolling pin

Step 18: continue to roll up into a spiral

Step 19: after rewinding into spiral shape, cover it with plastic film and let it stand at room temperature for more than 10 minutes.

Step 20: cut the dough in half from the middle

Step 21: then pick up half of them and press them down from the incision to make a round cake

Step 22: then wrap the filling with the incision facing down

Step 23: after all wrapped, put it into a 190 ° preheated oven, middle layer, heat up and down, bake for 40 minutes

Materials required:

Medium gluten flour: 160g

Low gluten flour: 125g

Matcha red bean stuffing: 165G

Sugar powder: 20g

White oil: 120g

Matcha powder: 5g

Water: 65g

Note: 1 gluten flour is commonly used at home ordinary flour. 2 white oil is shortening, you can also use butter, lard, etc. can achieve the same effect from shortening.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Fan Qie Pei Fang Mo Cha Hong Dou Su Mo Cha Wei Ban Sui Zuo You Ying Rao Xin Tou