玫瑰酱绿茶酥饼Matcha Puff pastry cake with sugar rose filling

【Matcha Puff pastry cake with sugar rose filling】
by MaomaoMom

I love this Matcha Matcha Puff pastry cake. You may want to try this.

Meal type: dessert
Prepare time: 1.5h
Cook time: 22 minutes
Level: Medium
Yield: 12 servings

Ingredients:

Puff pastry dough:
1) 1 cup unsifted all purpose flour (160g), 2tbsp sugar (28g)，2 tbsp Matcha powder;
2) 1.5 tbsp lard (21g), 1.5 tbsp corn oil (16g), 6 tbsp water (90 g);
Oil paste：
3) 1/2 cup +2.5 tbsp unsifted cake & pastry flour (95g), 2 tbsp lard (30g), 2.5 tbsp corn oil (26g);
Filling:
4) 150g sugar rose jam, 2 tbsp lard (30g);
5) ¼ cup all purpose flour (40g), ¼ cup glutinous rice flour (35g)。

Directions:

1: Dough: place flour, sugar and matcha powder of Ingredient 1) in a container and mix well (Picture 1). Add all ingredients of Ingredient 2). Work with your hand and combine to form a soft dough. Knead a few times until form smooth dough (Picture 2). Cover with plastic wrap and let it rest for 15 minutes.
2: Oil paste: place flour and oil of Ingredient 3) in a small container, form a soft ball, then cover and set aside (Picture 3).

3: Filling: Place all ingredients of Ingredient 5) in a non-stick pan, low heat, stir and cook for 10 minutes (Picture 4). Combin cooked flour and all ingredients of Ingredient 4) (Picture 5), divide into 12 portions and form balls, set aside (Picture 6).
4: Knead the dough a few times and then divide into 12 equal portions and also divide the oil paste into 12 equal portions. Flatten each dough to a circle and place one oil paste ball on top (Picture 7). Carefully work the dough up to cover the oil paste and seal it. Roll with your palms to form a ball. Repeat for the remaining 11 portions. Cover others with plastic wrap while working on a dough.

5: Seal on the bottom, press down each ball and roll out into an oval about 15 cm long (Picture 8). Roll from bottom to top to form a slender roll (Pictures 9). Repeat for the remaining 11 portions.
6: Press down each roll and roll along long direction out into an oval about 15 cm long (Picture 10). Roll from bottom to top to form a slender roll again.
7: Tug in both ends towards center to form a ball (Picture 11), press down and roll out to 6 cm circle (Picture 12). Please one sugar rose filling on the center (Picture 13), carefully work the dough up to cover the filling, seal the opening (Picture 14). Repeat for the remaining 11 portions.
8: Turn it upside down gently press down and roll into 8 cm circle, and place it on parchment paper lined baking sheet (Picture 15). Repeat for the remaining 11 portions.
9: Preheat oven to 375F/190C, bake puff pastry cakes at 375F/190C for 22 minutes, cool before serving it.

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