Chestnut Matcha Pastry

Flavor: Original; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Step-by-step Cooking Instructions for Chestnut Matcha Pastry

Mix all the ingredients for the water-oil dough

Knead into a smooth dough, preferably with a film formed

Add 51g lard to the oil dough ingredients, knead with matcha powder into a smooth dough, and add pink food coloring to another portion of the oil dough, knead into a red dough

Then divide into small balls

Roll out the water-oil dough, wrap the oil dough inside, seal with the closure facing down, and roll up with a rolling pin

Cover with plastic wrap and let it rest for 15 minutes

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

Cover with plastic wrap

Take the two red doughs that have rested, cut them into four thin round slices, stack them with red bean paste in between, then roll up and cover with plastic wrap

Take the rested dough, pinch both ends towards the center to form a round ball, roll it into a round piece, fill with chestnut paste, seal the edges with the closure facing down, then pinch the ends into a leaf shape, cut into leaf veins with a knife, let it rest for 10 minutes

Preheat the oven to 180 degrees Celsius with both top and bottom heat, bake for 20-25 minutes, cover with foil for the last 5-10 minutes after putting it in

It will be soft when freshly baked, and crispy when cooled