Hello everyone, I am Qqiong
Many friends asked me about the details of the matcha mille pastry I made before
Today let’s talk about how to make matcha mille pastry
Those who like matcha must not miss it
Let's make mung bean paste first
Prepare some peeled mung beans and rinse with water
Then put it in a pressure cooker, add water, and boil on high heat
Then turn to low heat and press it for 20 minutes.
Cool the pressed bean paste and add condensed milk
Then make it into green bean paste. If there is no condensed milk at home, you can add white sugar or honey
Next, let’s fry the water in the bean paste
Put the mashed bean paste into a flat-bottomed non-stick pan
Add 30g butter, stir and stir slowly over low heat
When it can form a group
We take it out and put in wolfberry
Then stir the wolfberry into the bean paste filling
Dig out a piece of about 40g of red bean paste, we roll it into a ball
Put the kneaded red bean paste on the plate, and then we will start mixing the dough
Add 30g sugar and water to 150g all-purpose flour, stir to form dough
Then add 55g unsalted butter and knead it into a dough
For butter, use butter thawed at room temperature
After kneading the dough, we take it to the chopping board to knead the dough
This kneading time is relatively long, we need to knead out the glove film
If you don’t want to knead the dough manually, you can use a chef or bread machine to knead the dough
Then final is a very smooth dough with very good ductility
After kneading the dough, let’s take a look at the film.
You can clearly see the fingers underneath when you put it on your hand, this is the glove film
To make a beautiful mille pastry, kneading out the glove mask is the first step
We put the kneaded dough in a basin and cover it with plastic wrap
After the oily skin dough is ready, we will now start to make the oily pastry dough
120g cake flour with matcha powder and unsalted butter
Mix the matcha powder and flour a little, then knead into a dough
Put the kneaded pastry in a basin and cover with plastic wrap
Rest for at least half an hour on room temperature
We knead the good pastry dough into strips
Divide into 8 equal small dough, each dose is about 12g
Then roll each agent into a ball
Place the kneaded balls on a plate and cover with plastic wrap
Then we will process the dough of the oil skin dough
Like pastry dough, it is also rolled into long strips and divided into 8 equal parts.
Then round each agent and squash it
Put a shortbread on the smooth side of the dough outside
Use the power of your right hand to push the oil skin dough on the Internet, so slowly
Because the dough of oily skin dough is wet, it is easy to push
Finally, the thumb and index finger are sandwiched and slowly closed
Place the wrapped dough on a plate and cover with plastic wrap
After everything is done, we take out the first one and cover others with plastic wrap
Moisturize the whole process, so cover with plastic wrap every time you take out one
We pressed the dough out with our hands and flattened it
Then use the rolling pin to slowly roll out
Roll into an oval shaped like a bull tongue
The extensibility of the oily leather is very good, the glove film was rubbed out before
So move forward slowly here, don’t be afraid of breaking
The longer the roll, the more layers come out
If the matcha pastry has not been filled in the white areas on both sides
Let's roll it on both sides
The top of the matcha crisp will not be a piece of white
It can’t be too long when rolling. If it’s too long, the lines will be unclear.
Roll it up from the end and roll it into a cylinder
Place the rolled dough on the plate in order
Cover with plastic wrap and let relax for 20 minutes
Take out the first dough after 20 minutes
Cover the plastic wrap.
Put it on the rolling board with the closing area facing up, let’s squash it first
Note here is to slowly press from the middle to the two ends
Then use a rolling pin to roll it out into a long strip
After the roll is finished, we also roll it up from one end and roll it into a cylinder
The rolled dough is also placed on the plate in order
Cover with plastic wrap and let relax for 20 minutes
20 minutes later we take out the first rolled dough
Put it on the chopping board and use a sharper knife to separate it into two parts.
We take out half with the incision facing up and press it with our hands
When pressing, pay attention to balance and keep the pattern in the center
Then turn it over and roll out a little thinner with a rolling pin
The rolling pin should also be balanced hard when rolling
Try to keep the pattern in the center
Then turn it over again, the clear pattern is facing up
Roll it out like a dumpling wrapper
Let's take a look at the rolled puff pastry
The clear lines are always kept in the center
Then we turn it over and wrap the filling
Tighten it with a tiger's mouth and wrap it up
Then we rub it a little bit to round it
Such a matcha puff pastry is wrapped
Put the prepared mille pastry on the baking tray
Put a baking mat on the baking tray to prevent yellowing underneath
Place in the middle of the oven
Bake at 330 degrees Fahrenheit or 165 degrees Celsius for 25 minutes.
You can put a foil on it in the last 5 minutes to prevent the top from being yellowed
I did not cover the tin foil, so there are a few with a little yellow on them
Overall I am very satisfied, it goes well with spring
I like the green tea and the delicate fragrance
I like the sweetness of matcha with a slight bitterness, fine taste of tea
A plate of crisp, a cup of tea
You can enjoy this beautiful spring time
I’m Qiong. If you like the food I made, please give me thumb up. Thank you for your support.