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

Black bean cake with Matcha

Introduction:

"I like to eat pastries with crispy outside and tender inside. I always buy them before I buy an oven. The price is expensive, and I'm always worried about the ingredients. I can't wait to do it when the oven fails. I made two. Cocoa pastry is filled with red beans, Matcha pastry is filled with mung beans

Production steps:

Step 1: I'm sorry, I forgot to take pictures of the front and the water oil skin. Here, mix the flour and sugar, add corn oil, mix well, add water, and knead until the dough is smooth. This is a picture of oil skin. Mix well.

Step 2: cover the dough with plastic film and relax for half an hour

Step 3: divide the dough into 6 portions

Step 4: roll out the oil and water, put the oil in the center and wrap it. Close down.

Step 5: cover with plastic film and relax for 10 minutes

Step 6: roll out the dough

Step 7: roll up. Cover with plastic film and relax for 10 minutes

Step 8: roll it open again, roll it up again, cover it with plastic film and relax for 10 minutes

Step 9: cut the loose dough roll from the middle with a knife, with the incision upward

Step 10: flatten the incision upward and roll it into dough with a rolling pin

Step 11: put the red bean stuffing in the middle of the dough and close it up like a bun.

Step 12: put in the baking pan. I put the oilcloth on the baking pan. Preheat oven, middle 180 degrees, bake for 30 minutes

Step 13: homemade red bean filling, added sugar and condensed milk

Step 14: This is mung bean stuffing

Step 15: one plate is filled with cocoa pastry and red beans, and the other is filled with Matcha pastry and green beans. The practice of cocoa pastry is the same as that of Matcha, that is, change Matcha powder into cocoa powder

Materials required:

Water oil skin: appropriate amount

Flour: 160g

Water: 50g

Corn oil: 60g

Sugar: 20g

Oil skin: appropriate amount

Low powder: 55g

Matcha powder: 5g

Homemade red bean filling: 250g

Note: 1. The dough must be rubbed smooth. 2. The filling can be a little wet, too dry. It is too loose after baking, and it falls everywhere. After baking, the filling tastes like a moon cake. 3. I used the aca34l oven and baked two plates at a time. Adjust slightly according to your oven

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mo Cha Hong Dou Su