Chestnut matcha cake

Mix all the ingredients on the water and oil surface

Knead into a smooth dough, preferably a dough

Add 51 grams of lard to the pastry ingredients, add matcha powder and knead into a smooth dough. Add pink coloring to another portion of the pastry and knead into a red dough

Then divide into small and large balls

Spread the water and oil noodles, put in the pastry and wrap it up, seal it downwards and use a rolling pin to flatten it and roll it up

Cover with plastic wrap and let rest for 15 minutes

After resting for 15 minutes, take it out, rotate the horizontal noodles 90 degrees vertically, then use a rolling pin to roll into a longer strip, and roll it up again

Cover with plastic wrap

Cut the two resting red doughs in the middle and roll them into four round thin slices. Add the bean paste one after another, then fold them up, then roll them up and cover them with plastic wrap

Knead the two ends of the rested dough towards the middle to form a ball, roll it into a round piece, add chestnut filling, fold it and seal it downwards, then pinch both ends to the tip, then shape it into a curved leaf shape with your hands, then cut it into the meridians of the leaf with a knife, let it rest for 10 minutes

Bake in the preheated oven at 180 degrees for 20-25 minutes. Cover with tin foil after 5-10 minutes

It's soft when it comes out of the pan, and becomes crispy when it cools down

Overview

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Ingredients

Steps