The method of Chinese matcha pastry

The method of Chinese matcha pastry, my favorite Chinese dim sum, is filled with salted egg yolk of white kidney beans. The white kidney bean stuffing made by myself is slightly sweet, which doesn't steal the limelight of matcha pastry. Biting into the bottom salted egg yolk with a mouthful of dregs' pastry brings people nostalgia. Drinking a pot of tea and tasting a crisp is my own little conviction. The following is to share the practice of Chinese matcha pastry for you.

The method of Chinese matcha pastry 1 list of ingredients

Sugar powder15g

Low gluten wheat flour120g

60 ml of purified water

Medium gluten wheat flour150g

Lard120g

5 grams of matcha powder

Production step

Step 1, firstly, make water-oil crust: 150g of medium gluten flour, 60g of lard, 15g of powdered sugar and 60ml of water are put into a basin, mixed and kneaded into smooth dough, wrapped with plastic wrap and left for 20min.

Step 2, then make oil skin: 120g of low-gluten flour, 60g of lard and 5g of matcha powder are put into the basin, and they are rubbed and mixed evenly by hand to form a dough.

Step 3, divide the water-oil skin and the pastry into 16 parts, and knead them into balls.

Step 4, take a small water-oil skin agent and flatten it into a small dough, wrap the pastry ball in the middle, seal it tightly and put it on the console.

Step 5, all the small doses are wrapped, take a small dose and flatten it upward, and roll it into an oval shape with a rolling pin.

Step 6, roll the oval into a roll from top to bottom, put it on the console with the mouth closed upward, cover it with plastic wrap and relax it for 15 minutes.

Step 7, put the pastry roll on the operating table longitudinally and roll it into a long pastry with a rolling pin.

Step 8, then roll the strip dough tightly into a tube shape.

Step 9: If you make pastry, cut it from the middle with a knife and divide it into two small doses.

Step 10. When rolling the skin, first put the incision of the small dose upward, press it flat, roll it into a round skin, turn it over and wrap it with stuffing, and you can bake it.

Step 1 1, knead the small cylindrical preparation in step 8 into a square circle from both ends to the middle, and then roll it into a dough, so as to make the pastry crust.

Step 12. The prepared pastry can be put into the oven. The temperature of the oven is 180 degrees Celsius and baked for 20 minutes, depending on the size of the visual center.

The method of Chinese matcha pastry 2 1, take 20 grams of bean paste stuffing.

2. Put in a salted egg yolk.

3. Push the bean paste stuffing up slowly by hand.

4. Until the bean paste stuffing completely wraps the salted egg yolk.

5, rub round into a flat plate cover with plastic wrap and put it in the refrigerator for later use. Mix the pastry into smooth dough according to the recipe and let it stand for half an hour.

6. Knead the loosened dough into long strips. Use a scraper to cut small dough with equal amount of ingredients. (about 25 grams each)

7. Take a pastry (about13g) and put it in the pastry.

8. Slowly move the oily dough upward with a tiger's mouth.

9. Until the oil skin completely wraps the pastry.

10, convergent

1 1, gently roll the dough into an oval shape with a rolling pin.

12. Roll it by hand.

13, relaxation 15 minutes (relaxation is to make the dough more extensible).

14. Roll the dough into strips vertically.

15. Roll the dough into a snail roll again.

16, completed

17, use chopsticks to press the middle and roll up the sides.