Matcha pastry is a dessert, with high-gluten flour, low-gluten flour, etc. as raw materials, powdered sugar, butter, etc. as a seasoning, and then put into the oven inside the baking. Matcha will mainly be the young leaves of spring tea, after killing with steam, made into cake tea to save, put on the fire to bake and dry again before eating, and grind into powder with a natural stone mill.
Faint matcha fragrance, a little sweet, do tea points can not be better. The matcha cake is crispy, fluffy and delicious.
The first one: red currant matcha cake
Ingredients:
100 grams of flour, 38 grams of lard, 41 grams of water, 12 grams of sugar, 82 grams of low-flour, 42 grams of lard, 3 grams of matcha powder, 373 grams of red bean paste.
Practice:
1, pastry: 100g of flour, 38g of lard, 41g of water, 12g of sugar, kneaded into a ball, covered with plastic wrap to wake up for 30 minutes;
2, shortening: 82g of low-flour, 42g of lard, 3g of green tea powder, kneaded into a ball, covered with plastic wrap to wake up for 30 minutes;
3, wake up, divided into small doses, shortening rolled out round, wrapped into the
4, take one of the flattened, rolled long, rolled up, covered with plastic wrap to wake up 15 minutes, repeat, and then rolled long, rolled up, covered with plastic wrap to wake up 15 minutes;
5, from the center of the two, cut side up, rolled out, wrapped into the red bean filling, wrapped in the package of tactical pinch;
6, rounded, lined up in the baking pan, preheated 180 degrees oven 20 minutes or so.
The second: the practice of matcha soufflé
Ingredients:
Oil skin material: 120 grams of gluten, 60 grams of lard, 100 grams of water, 5 grams of matcha powder, 40 grams of powdered sugar;
Accessories: salted egg yolks, 16 bean paste filling.
Practice:
1, ready to prepare the required materials, will have been fried bean paste filling 640 grams, divided into sixteen parts, 40 grams per part, will be ready to salted egg yolks into the middle of the oven at 150 degrees, baked for 7 minutes;
2, and then ready bean paste filling into the salted egg yolks have been baked to half-cooked standby;
3, the first to do the oil crust: medium-ribbed flour plus Sieve the powdered sugar, then add the pork rubbed evenly, adding water in stages, rolled into a dough. Then do the shortcrust: put the lard in the flour, rolled into dough;
4, the oil and shortcrust each divided into 8 groups, the oil skin wrapped around the shortcrust, rolled up the dough, and then for the second time to rest for fifteen minutes;
5, the rolled out dough into two, divided into sixteen small groups, and then rolled out into a round dough, wrapped in a ready bean paste yolk filling;
6, put into the oven 180 degrees, bake 20-25 minutes, after baking and let cool can be served.
The third kind: matcha shortbread
Ingredients:
80 grams of gluten powder, 70 grams of butter, 1 egg yolk, 35 grams of powdered sugar, 3 grams of matcha powder.
Practice:
1, put the butter, powdered sugar, matcha powder in the same bowl, with a whisk to beat evenly, add egg yolks continue to beat the refrigerator for more than 30 minutes, sifted into the low gluten flour, mix well;
2, all the ingredients into a ball and put into the refrigerator for more than 30 minutes, the refrigerated dough, respectively, rolled into a pill shape, put the biscuit blanks on a baking sheet, each small The dough is pressed with the thumb on the top;
3, put into the 170 degrees hot oven, bake for 20 minutes, the edge of the cake is slightly yellow can be, out of the oven to cool can be.
These three kinds of delicious and delicious matcha cake, really delicious, one bite, simple and convenient.