Matcha, coconut and honey bean cake(mo cha ye rong mi dou su )

Matcha, coconut and honey bean cake

Introduction:

"I finally know why this snack is so expensive outside. It's too hard to make it.... If you want to make pastry, you have to put lard and more... It's a little greasy, but it's delicious. "

Production steps:

Step 1: make water oil skin: (general flour) 150 grams of medium gluten flour, 35 grams of fine granulated sugar, 40 grams of lard, 60 grams of water

Step 2: Pastry: (general flour) 100g medium gluten flour, 50g lard, 15g Matcha powder

Step 3: mix the bean paste with coconut and rose sauce, divide the bean paste into 18 parts, and rub into the freezer for 20 minutes

Step 4: after the dough wakes up, divide the dough and pastry into nine parts, flatten one part of the dough and pack it into a part of pastry, wrap it into a ball, roll it into tongue shape, roll it into tube shape, cover it with plastic film and relax for 15 minutes, then roll it into tongue shape

Step 5: roll it into a cylinder and cover it with the film. Relax for 20 minutes. Everything in the middle is in two and the section is flattened upward. Roll the bread into a circle, turn the bread into the bean paste filling, close the mouth down to form a ball, preheat the oven 180 degrees, heat up and down for 30 minutes

Materials required:

Dumpling powder: 250g

Lard: 90g

Matcha powder: 15g

Red bean paste: 200g

Coconut: 50g

Rose sauce: 1 teaspoon

Fine granulated sugar: 35g

Note: it's not easy to make a good meal, but think that everything is the same. When PS makes this, it's the birthday of smelly students. Happy birthday, this snack will be named after you

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mo Cha Ye Rong Mi Dou Su