朋友给了我一包红枣很久了一直没吃掉，昨天决定把红枣拿出来煮成红枣馅做绿茶酥。
无核红枣1 磅
水1 夸脱
油1/2 杯
把红枣加水煮30分钟关火。过滤（如果你不嫌红枣皮，这步可省掉，不过建议过滤）过滤后放不粘锅中炒干，这过程中油分3次放入。不要加糖了，红枣本身很甜了。放冰箱过夜。
这次绿茶酥是用君之的方子。效果非常好。我用红枣馅 加了些松子。
水油皮：中筋面粉150克，细砂糖35克，猪油40克，水60克
油酥：低筋面粉100克，猪油50克，绿茶粉3克
馅料：红豆沙馅(或绿茶馅)400克，分成20份。
烘焙：180度，中层，25分钟左右(本博客内所有配方若无特别说明，都是上下火一起烘焙)
制作过程：
1、把150克中筋面粉，35克细砂糖，40克猪油，60克水混合揉成水油皮面团。需要稍微多揉一会儿，直到面团表面光滑。把100克低筋面粉，50克猪油，3克绿茶粉混合揉成油酥面团。两个面团分别静置松弛30分钟。
2、用手掌把水油皮面团压扁。
3、在压扁的水油皮面团上放上油酥面团。
4、用水油皮把油酥包起来。
5、包好的面团收口朝下，用手掌再次压扁。
6、在案板上撒一薄层面粉防粘，用擀面杖把面团擀成长方形。
7、把擀好的长方形面片一端向中心线翻折过来。
8、把另一段也向中心线翻折。
9、两端都翻折好的面片，再沿中心线对折。(就类似我们平时叠被子)
10、折好的面片，转90度，横过来。
11、再次用擀面杖擀成长方形。
12、重复第7-9步，再一次折叠起来。折叠好的面片静置松弛20分钟。
13、松弛好的面团，横过来再次擀成长方形。
14、沿着长方形的一端，把面片卷起来。
15、卷起来的面团，用刀切成20份。
16、切开的面团，在切面可以看到绿白分明的线条。
17、把面团切面朝上，用手掌压扁后擀开成圆形的薄片。
18、包上馅料，收口。
19、把收口朝下放在烤盘里，放进预热好的烤箱烘烤。
20、烤好后的绿茶酥，层次分明，入口香酥。
A friend gave me a bag of dates a long time ago, finally I decided to use it to make date paste for green tea snack yesterday.
pitted Red date 1 pound
Water 1 quart
Oil ½ cup
Add Dates and water together and cook for 30 minutes, turn off the heat. Filter (if you don’t mind the skin, you can skip this step, but it is recommends). Then place it in a nonstick skillet, during this process add oil in 3 separated times. Not need to add any sugar, date itself is very sweet. Refrigerate overnight.
The green tea snack recipe is by Junzhi. This is a really good recipe, I use date paste with some pine nuts instead of red bean.
Outer skin dough: flour 150g, sugar 35g, Pork fat 40g, 60g of water
Pastry dough: cake flour 100g, 50g of Pork fat, green tea powder 3 g
Stuffing: red bean paste (or any other kind of paste) 400 grams, divided into 20.
Baking: 355F about 25 minutes
- 150 grams all-purpose flour, 35g sugar, 40g prok fat, 60 grams of water mix into the outer skin dough. Knead the dough until it is smooth. 100g cake flour, 50g of pork fat, 3 grams of green tea powder mixed into the pastry dough. Two separate dough both rest for 30 minutes.
- Use Palm to flatten the outer skin
- Put pastry dough on top of the skin dough.
- Then use the outer skin dough to wrap the pastry dough.
- Closing side down, once again flatten with the Palm.
- Spread a thin layer of flour on the Board to prevent stickiness, with a rolling pin roll the dough into a rectangle.
- Roll each side of rectangular patch over to the center line.
- Then folded along the center line.
- Turn 90 degrees, cross over.
- Again with a rolling pin to roll it into a rectangle again.
- Repeat steps 7-9, fold up once again. Then let it rest for 20 minutes.
- Turn dough cross over 90 degrees again, roll into a rectangle.
- Along one end of the rectangle, roll up the dough into a roll.
- With a knife cut it into 20 pieces.
- On each cut side of the dough you can see the Green and white lines.
- With cut side up flatten with your Palm then roll out into round slices.
- Add filling then wrap them up.
- Closing side down in a roasting pan and put in the preheated oven.
- After baking the snack is really crisp with layers.
CaiQin's Kitchen 