Green Tea Pastry

Flavor: Milky; Technique: Baking; Time: One hour; Difficulty: Moderate.

Steps to Make Green Tea Pastry

Water-oil dough: All-purpose flour 150g, fine granulated sugar 35g, lard 40g, water 60g.

Mix and knead the water-oil dough. Knead it a little longer until the surface of the dough is smooth.

Oil dough: Low-gluten flour 100g, lard 50g, green tea powder 3g.

Mix and knead the oil dough. Let both doughs rest for 30 minutes.

Flatten the water-oil dough with your palm.

Place the oil dough on top of the flattened water-oil dough.

Wrap the oil dough with the water-oil dough.

Place the wrapped dough with the sealed side down and flatten it with your palm again.

Sprinkle a thin layer of flour on the cutting board to prevent sticking, and roll the dough into a rectangular shape.

Fold one end of the rectangular dough to the center line. Fold the other end to the center line as well.

Fold both ends of the dough along the center line.

Turn the folded dough 90 degrees and roll it into a rectangular shape again.

Repeat steps 9-11 and fold the dough again. Let the folded dough rest for 20 minutes.

Roll the rested dough into a rectangular shape again.

Roll the dough up along one end of the rectangle.

Cut the rolled dough into 20 pieces. The green and white layers can be seen on the cut surface of the dough.

Flatten each piece of dough with your palm and roll it into a thin circular shape.

Wrap the filling and seal the dough. Place the sealed side down on a baking sheet and bake in a preheated oven.

180 degrees Celsius, middle rack, for about 25 minutes.

The baked green tea pastry has distinct layers and a crispy texture.