Matcha Pastry, no kneading, perfect layers

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  • Опубликовано: 25 ноя 2024
  • In this video, I will show you how to make the mung bean filling as well as the pastries, simply no kneading, but the layers come out perfectly.
    Ingredients: (10 matcha pasties)
    Mung bean paste: (I used 400g as filling)
    200g mung beans
    500g water
    80g sweetened condensed milk
    From this recipe, you will get around 550g mung bean paste. I used 400g for the pastries.
    Water-oil based dough:
    100g all-purpose flour
    40g lard (can be replaced by butter or vegetable oil)
    10g sugar
    1g salt
    40g water (adjust accordingly)
    The dough should be very soft, so adjust the amount of water according to your flour.
    Oil dough:
    90g cake flour
    45g lard
    5g matcha powder
    Preheat the oven to 170C/340F, bake for about 30minutes.
    Cover with alu foil for the last 10 minutes to prevent the surface coloring.
    *** Water-oil based dough must be relaxed until a windowpane test could pass, at least 1 hour
    *** Store the oil dough at room temperature, do not refrigerate
    *** Pastry mooncakes should be eaten while they are hot. When they are cold, return to the oven and bake for a few minutes to restore the fresh taste.
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    #mooncake #pastry #matchapastry #puffpastry #pastrymooncake #pastryrecipe #mooncakerecipe

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