Скачать или смотреть Delicate matcha pastry perfect for afternoon tea

Today is the Moon Festival 中秋节! Let's make mooncakes and celebrate together. If you're a matcha lover, you're going to want to try this recipe.

Welcome to the Sugar Crystal Kitchen! I'm Jessica, a pastry chef in training, and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!

INGREDIENTS

Matcha Mung Bean Paste
150g mung bean
75g sugar
2 tsp matcha powder
1 tbsp water

1. Soak mung beans in water overnight. Drain.
2. In a pot of water, bring mung beans to a boil. Drain.
3. Refill the pot with water. Simmer beans for 1-2 hours until beans are cooked.
4. Drain and strain with a sieve into water.
5. Allow beans to settle completely in the water (clear separation).
6. Strain bean liquid with cheesecloth and squeeze out all excess hydration.
7. Dissolve matcha powder in water.
8. Fry dried mung bean in 1-2 tbsp hot oil until paste-like.
9. Add in sugar and matcha paste. Cook until smooth and shiny.
10. Cool completely.
11. Divide 16 portions, 20g each and roll into balls.

Puff Pastry
Plain dough:
Plain flour 145g
Caster sugar 20g
Lard/butter 45g
Cold water 65±g
Salt 2g
Pastry Dough:
Plain flour 120g
Lard/butter 65g
Matcha powder 2 tsp

1. Make plain dough and rest for 30 minutes.
2. Make pastry dough and rest for 20 minutes
3. Divide plain dough into 8 equal pieces, 34g each. Round, cover, and set aside.
4. Divide pastry dough into 8 equal pieces, 24g each. Round, cover, and set aside.
5. Roll one plain dough into a circle and fill it with one pastry dough round. Seal the seam. Repeat to the other 7 pieces.
6. Flatten dough with your hand and roll into a wide oval. Distribute the inner pastry dough as best as you can. Roll into a log. Repeat to the other 7 pieces. Cover and rest 15 minutes.
8. Press down the seam of the log and roll out lengthwise and widen a little bit. Roll into a log once more, ending with the white tapered end with less pastry dough filling.
9. Cut each log in half slowly. Don’t press down in one motion, it will crush the layers!
10. With the cut side facing down, flatten dough with your hand and roll into a larger circle. Fill with matcha mung bean paste! Do your best to make sure the layers are centered.
11. Bake at 340F for 20-22 minutes.


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