Matcha red bean cake

Overview

How to cook Matcha red bean cake at home

Tags

• baking
• edible oil
• high gluten flour
• low gluten flour
• matcha powder
• red bean paste
• powdered sugar
• water

Ingredients

Steps

1. 1 Oil crust: Flour: Lard: Water: Sugar = 20:7:9:1 Pastry: Low flour: Lard = 2:1 (In summer, if the oil is soft, you can add 5% more low flour) Pastry: Pastry: Filling = 7:3:5.

2. 2 Divide the oil crust and pastry into 12 portions each. My recipe contains 16g of oil crust, 10g of pastry, and 16g of red bean filling

3. 3 Spread the dough and wrap it in the pastry (add 2g matcha powder when making the pastry), with the seam facing down.

4. 4 After everything is wrapped, cover it with plastic wrap to prevent it from drying out!

5. 5 Roll out into a duck tongue shape and roll up

6. 6 Then flatten the rolled up part, continue to roll it into a long strip, and roll it up

7. 7 Take the rolled strip, stand it upright, press from top to bottom, and roll it out

8. 8 Wrap in the bean paste filling (16g), press it slightly into shape, and put it in the oven at 180 degrees for 35 minutes!

9. 9 The picture of the finished product is delicious. The temperature of each oven is different, so you can control it yourself!