Matcha red bean cake

First, knead the oil dough ingredients together to form a dough, and set it aside to rise for 10 minutes.

Mix the pastry ingredients together and knead into a ball, leave to rise for 10 minutes.

After waking up, divide the dough into 16 portions. The red bean paste is also divided into 16 portions, each about 25 grams and rolled into balls.

Roll out the dough, wrap each piece of dough with a ball of pastry, seam side down, set aside and cover with plastic wrap to prevent the dough from drying out.

Wrapped in puff pastry.

Take a ball of oily pastry and roll it into the shape of beef tongue with a rolling pin.

Then roll it up from top to bottom and set aside.

Then roll out the dough into a beef tongue shape as shown in the picture, and then roll it up from top to bottom.

Roll out the rolled dough a second time.

Fold both ends of the dough into a round shape.

Roll out 16 puff pastry balls twice to shape the dough.

Take a piece of dough, roll it out into a piece, and wrap it around a ball of red bean paste.

With the dough edge facing down, make 16 pieces and place them in the baking pan.

Preheat the oven to 180 degrees Celsius for 30 minutes.

The texture of the baked matcha red bean cake is the same as that of the egg yolk cake (see my recipe - how to make the egg yolk cake for details).

If you want the effect of marbled circles, the amount of puff pastry remains the same, just divide the puff pastry into 8 parts, roll it up twice and roll it out twice as shown, and finally cut it in half instead of folding it.