Matcha Crispy

2024-08-04 15:00:39 297

There are two ways to wrap matcha pastry with puff pastry. The one I used this time is the more complicated small pastry wrapping method, which involves dividing the puff pastry and puff pastry into small portions and folding them one by one before wrapping them. The big pastry method is relatively simple, which is to wrap the entire dough in pastry and then divide it into ingredients, which is more time-saving and labor-saving; The method of making small packet pastries will have a better effect on the pastry.

Details of ingredients

Medium gluten flour (water oil skin)75 grams
Low gluten flour (puff pastry)60 grams
Red bean soup (filling)280 grams
Lard (water oil skin)28 grams
White sugar (oily skin)30 grams
Water (oil skin)30 grams
Pork fat (puff pastry)32 grams
Matcha powder (puff pastry)3 grams

Technique

difficultyintermediate
workmanshiproast
tasteSweetness
timean hour

Steps to make Matcha Crispy

1. Prepare materials.
2. Put 61 grams of low gluten flour from the pastry ingredients into a bowl, add 32 grams of lard and 3 grams of matcha powder to make the pastry. Wake up for 20 minutes. Divide into equal parts.
3. Put 75g of gluten flour, 9g of sugar, and 28g of lard from the ingredients of the water oil skin into a bowl, add 30g of water in portions, and let it rise into dough. Wake up for 20 minutes. Divide into equal parts.
4. Take out the awakened dough, flatten the dough dough, and wrap it with a pastry in the middle.
5. After packaging, place the interface facing upwards.
6. Use a rolling pin to slightly flatten and roll out a long oval shape.
7. Roll it up as shown in the diagram.
8. Roll everything up in sequence, cover with a layer of plastic wrap, and wake up for 10 minutes.
9. Place the awakened dough roll as shown in the picture and flatten it.
10. Use a rolling pin to roll out long strip-shaped dough pieces.
11. Roll it up again.
12. Place the end facing downwards, cover with a layer of plastic wrap, and wake up again for 10 minutes.
13. Divide the Red bean soup filling into equal small doses.
14. Cut the awakened dough roll in the middle.
15. Cut downwards.
16. Roll it into a circle with a rolling pin.
17. Add bean paste filling.
18. Push from bottom to top to wrap the filling. Pinch tightly and place the mouth facing downwards to slightly shape it.
19. Wrap all the matcha pastries in sequence and place them on a baking tray.
Preheat the oven, middle layer, 180 ℃, for 25 minutes.
21. Roasted matcha pastry.