Cooking Steps

1. 

   Step1:To make water and oil skin, first add lard and hot water into the bread barrel, then add flour. Finally add 90g cold water. Turn on the mixing function for 50 minutes. The cold water is regarded as the increase or decrease of dough effect. If the water is added too much at first, only add some flour to make up. Finally, it becomes a smooth dough without touching hands. Wrap it with fresh keeping film and put it into the refrigerator to relax for about 40 minute

2. 

   Step2:The number of fillings can be divided during mixing. Put them in the refrigerator for standby. It's not a waste of time to prepare the stuffing in advance. The jujube paste is sweeter. There's no sugar in i

3. 

   Step3:While waiting for the tare to loosen, make the pastry, put on disposable gloves, melt the lard with hand temperature, mix it with flour into a ball, divide it into half amount, add Matcha, mix evenly, divide into 10 evenly round balls, and divide the other half of the pastry into 20 for standb

4. 

   Step4:After the water and oil skins are relaxed, they are divided into two parts on average. One part is 10 and the other part is 20. Cover them with plastic wrap.

5. 

   Step5:Wrap the pastry in the water and cover it with the tare. The end face up.

6. 

   Step6:Roll for the first time. Relax for 15 minutes. Usually 30 rolls are good. You can roll for the second time almost. No waste of time

7. 

   Step7:The second time roll well. Relax for 30 minutes. See teacher tinrry's video on how to roll. It's very detailed

8. 

   Step8:Use a sharp knife to wipe all the tea peels to the end decisively. Face up. Press once with the palm of your hand. Turn over and roll twice with a rolling pin to form a round piece. Wrap in the bean paste stuffing with date mud. Preheat the oven at 160 ℃ for 10 minutes

9. 

   Step9:Wrap and put it in the preheated oven for 30 minute

10. 

    Step10:Then put the coconut stuffing into the skin and make a cross cut with a knife to cut the stuffing. Beat an egg yolk, add a little water, brush on the surface of the souffle, and add some water. The color of the Souffle is better

11. 

    Step11:Wife's cake is roasted at 190 ℃ for 15 minute

12. 

    Step12:The prepared Matcha crisps are cooled and put into the sealed box for oil return before eating