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

Black bean cake with Matcha

Introduction:

"Pastry snacks are characterized by the fact that the pastry can really crumble. The pastry is as thin as cicada wings and full of stuffing. Even if it is cool, it tastes good and has a long storage time. As long as it is sealed, it will have no problem in winter for 1-2 weeks. To make this kind of pastry, an irreplaceable raw material is lard, which can't be made with other salad oil or butter. "

Production steps:

Step 1: sift the common flour, mix it with lard and sugar to form crumbs. Add warm water, knead into a smooth dough, cover with plastic wrap and let stand for 30 minutes.

Step 2: knead the good oil skin, because it is cold and dry, must be placed in a warm place, plastic wrap tightly, for half an hour of relaxation.

Step 3: Pastry part, sift low gluten flour and green tea powder, mix with lard to make green pastry. Pastry is not a drop of water, in order to make it easier in winter. Here, we suggest that when mixing these materials, use a larger basin outside the basin, put boiling water into the basin, use water bath method to soften lard, let lard slowly transition to liquid state, and then quickly mix with flour to form a pastry.

Step 4: skin and pastry, respectively, weighing, make about 17 grams of skin and 12 grams of pastry, rub into a small ball.

Step 5: wrap a portion of pastry with a portion of oil skin, close the mouth like a bun, shrink into a ball, and close the mouth upward.

Step 6: flatten it with a rolling pin and roll it into an oval shape.

Step 7: roll up from top to bottom, close up and relax for 15 minutes.

Step 8: take advantage of this time, put 260 grams of honey red beans in a fresh-keeping bag, roll them with a rolling pin, and make them slightly broken. Then it is divided into a small ball of about 30 grams.

Step 9: erect an oil skin roll, press it flat and roll it long again, roll it into a tube from top to bottom, with the necking down, and relax for 20 minutes.

Step 10: take a portion of oil roll, roll it open, and wrap a portion of honey red beans. Close the mouth and knead it into a ball. Close the mouth down.

Step 11: make the plastic film on the back cover and let it stand for 20 minutes. A common way to make the dough more clear is to cut the dough roll from the middle and divide it into two halves to wrap the bean stuffing. I omit it here and make a simple red bean pastry, because the final taste is the same, but the appearance is more beautiful. If you don't believe it, you'll find out by comparing them.

Step 12: preheat the oven 180 degrees for 5 minutes. Then bake at 180 degrees for about 25 minutes, with a light golden color on the surface.

Step 13: if you eat the Matcha red bean cake while it's hot, it's the most fragrant. The layers of crumbling pastry are wrapped with honey bean stuffing heavier than the skin, which is delicious. Take a bite and drop a pile. The formula is accurate. Huaer has done it many times. I recommend it to you.

Materials required:

Ordinary flour: 75g

Fine granulated sugar: 9g

Warm water: 30g

Lard: 28g

Honey red beans: 260g

Low gluten flour: 61G

Matcha: 3 G

Note: it is suggested that you use honey red beans instead of red bean paste. Red bean paste is sweeter, but it doesn't taste as good as the whole red bean.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mo Cha Hong Dou Su