Matcha crisp(mo cha su )

Matcha crisp

Introduction:

"I admire the pastry made by others, but I'm afraid of rolling, rolling, relaxing and putting so much grease. In addition, I can't boil lard, and I'm afraid it's not good to crisp with vegetable oil, so I've never dared to do it! Among the pastry, my favorite pastry is Matcha pastry and purple potato pastry, light green and purple, surrounded by circles and distinct layers! One word: beauty! I had nothing to do yesterday. I was just thinking about what to do to pass the time? Ah, just try the Matcha cake, just to check the color of Matcha powder my father gave me. Also, the day after tomorrow is my husband's birthday, this is one of the birthday gifts! Habitually, you can use whatever you have at home, making bean paste stuffing. After baking, I learned that this bag of bean paste is not very sweet, and I put too little sugar in the oil skin. I'm sorry! I decided to make red bean paste by myself in the future! I have two questions that I don't understand. I want to ask you: 1. I think the pastry is a little hard. I don't know if it's normal. I don't understand either. Did I put less butter? 2. I feel that the dough with oily skin should be smaller. When rolling, I always feel that there are too many white dough. Or is it because my method of operation is not quite right? I wonder if there is a general standard for the ratio of pastry to crust

Production steps:

Materials required:

Medium gluten powder: 150g

Butter: 100g

Powdered sugar: 20g

Water: 60g

Low powder: 110g

Matcha powder: 5g

Red bean paste: right amount

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mo Cha Su