Matcha lotus cake(mo cha lian rong su )

Matcha lotus cake

Introduction:

"Crispy and delicious, a small amount of stuffing, sweet and not greasy; one for three or two, pocket and lovely!"

Production steps:

Step 1: oil skin: pile the low flour in the oil skin into a powder wall, put the young sugar, lard, salad oil and water into the middle of the powder wall, and start to knead the flour slowly

Step 2: oilskin: after kneading into three smooth dough (hand smooth, face smooth and plate smooth), continue kneading for 5 minutes to increase the low gluten property; if you change to medium flour, you can omit the 5 minutes

Step 3: oil skin: cover with plastic film / wet cloth and let stand for 20 minutes

Step 4: Pastry: pile the low flour in the pastry into a powder wall, put green tea powder, lard and salad oil into the middle of the powder wall, and start kneading slowly

Step 5: Pastry: knead into three light dough (hand light, face light, board light)

Step 6: Pastry: cover with plastic wrap / wet cloth and let stand for 20 minutes

Step 7: filling: in the dough standing time, divide the filling into 20 parts, 10g, round

Step 8: after standing, roll the dough into a circle and put the pastry in the middle

Step 9: wrap the oil skin into the pastry and close it up into a large dough

Step 10: roll the dough into a rectangle

Step 11: fold the quilt and fold it in the middle

Step 12: then fold in half

Step 13: continue to fold the quilt for the second and third time. After the third time, let the dough stand for 20 minutes

Step 14: after standing, roll it into a rectangle

Step 15: roll from left to right into a cylinder

Step 16: cut into 20 small pieces of dough, after cutting, you can see clear lines, very beautiful

Step 17: roll the small dough flat and put the stuffing in the center of the circle; place it in the palm for necking, so as to form; place the necking down on the table, gently rotate the dough with both hands and gently press it to the bottom to complete the second shaping

Step 18: after the second shaping, the effect will be round and beautiful; put it in the baking pan

Step 19: preheat oven, 170 degrees, middle layer, heat up and down, 15 minutes; 150 degrees, 10 minutes; finished product out

Step 20: start to enjoy the leftovers

Step 21: finished product

Materials required:

Low powder: 150g

Young sugar: 30g

Lard: 30g

Salad oil: 15g

Water: 60g

Green tea powder: 5g

Lotus seed paste: 200g

Note: 1. You must use lard for Melaleuca pastry, which is essential; if you are worried about the high heat, you can use a small amount of vegetable oil to replace the same amount of lard at the same time, and the two kinds of oil have little effect on the taste. 2. The way of rolling the quilt is the key, which determines the layering of the finished product. 3. The thousand layer pastry is small and looks cute. With the paper holder and gift box, it is a good gift. 4. Of course, the stuffing can be changed into what you like

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mo Cha Lian Rong Su