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

1. 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.
2. Use Palm to flatten the outer skin
3. Put pastry dough on top of the skin dough.
4. Then use the outer skin dough to wrap the pastry dough.
5. Closing side down, once again flatten with the Palm.
6. Spread a thin layer of flour on the Board to prevent stickiness, with a rolling pin roll the dough into a rectangle.
7. Roll each side of rectangular patch over to the center line.
8. Then folded along the center line.
9. Turn 90 degrees, cross over.
10. Again with a rolling pin to roll it into a rectangle again.
11. Repeat steps 7-9, fold up once again. Then let it rest for 20 minutes.
12. Turn dough cross over 90 degrees again, roll into a rectangle.
13. Along one end of the rectangle, roll up the dough into a roll.
14. With a knife cut it into 20 pieces.
15. On each cut side of the dough you can see the Green and white lines.
16. With cut side up flatten with your Palm then roll out into round slices.
17. Add filling then wrap them up.
18. Closing side down in a roasting pan and put in the preheated oven.
19. After baking the snack is really crisp with layers.

Ingredients

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Directions

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Recipe courtesy of Ina Garten,

成分

3/4 磅 (3 条) 無鹽的黃油室溫

1 杯糖

1 茶匙純香草精

3 1/2 杯麵粉

1/4 茶匙食鹽

1 個雞蛋+ 1 湯匙水，

7 盎司甜的椰子薄片

覆盆子和/或杏果醬

烤箱預熱到 350 華氏度。

用電動攪拌機將黃油和糖打到他們相溶合，然後加入香草精。另外，混合過篩麵粉和鹽。使用低速攪拌機，添加麵粉混合物加到黃油和糖里混合，直到麵團開混合到一起。在有麵粉的案板上揉面团然后用塑膠包裝並冷藏 30 分鐘。把麵團擀成 1 1/4 英寸球。(應該每個重 1 盎司的样子)。每個球蘸蛋液，然後將其放椰子粉里翻滚。將球放在烤盤上，然後在每个球的頂部按一個洞。放入1/4 茶匙果醬。烘烤 20 至 25 分鐘，直到椰子是金黃色。冷卻。

This is a similar recipe like the previous one.

Cream cheese 8 Oz.

Butter ½ cup

Sugar 2/3 cups

Egg one whole and one egg yolk

Vanilla extract 1 Tsp.

All-purpose flour 2 1/2 cups

Baking powder ½ teaspoon

Walnut 1/3 cup

Jam

Preheat oven to 350F

In an electric mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until they are just combined and then add eggs.

Add vanilla extract.

Separately, sift together flour and baking powder, and then add it to the butter mixture. Mix together until the dough starts to come together.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg white wash and then roll it in chopped walnut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 30 minutes.

這食譜于前一個類似。

奶油乳酪 8 盎司。

黃油 ½ 杯

2/3 杯糖

雞蛋一個整蛋加一個蛋黄

香草精 1 茶匙

麵粉 2 1/2 杯

泡打粉 1/2 茶匙

核桃 1/3 杯

果醬

預熱烤箱至 350F

用電動攪拌機将奶油，芝士奶油和糖打到他們相溶合，然後加入雞蛋。

添加香草精。

另外麵粉和泡打粉混合過篩，然後將它添加到黃油混合物里混合在一起，直到麵團開始混合一起。

把麵團擀成 1 1/4 英寸球。(應該每個重 1 盎司的样子)。每個球蘸蛋液，然後將其放切碎的核桃末里翻滚。將球放在烤盤上，然後在每个球的頂部按一個洞。放入1/4 茶匙果醬。烤 30 分鐘。

棉花糖 300g
坚果或熟花生仁 200g
黄油 100g
奶粉200g

蔓越梅100g

黄油放入不粘锅中，小火加热至融化
倒入棉花糖，继续小火加热至融化。
再倒入奶粉，继续翻拌均匀，离火
倒入花生，蔓越梅慢慢搅拌均匀
用手摸时觉得干而不黏手就可以了
油纸铺在托盘上，把糖团放入压成约2cm厚的扁方块
放凉后用刀切成方块或长条状即可

因为要过圣诞了，我找来了包装纸把糖一颗颗包起来，更像是店里买来的。

要是家里没有干果或坚果，倒也不一定要用，光花生就好了。当然材料多更好吃。也可以加绿茶粉或橙皮削，柠檬皮削做成不同的口味。

Marshmallow 300g

Mixed Nuts or peanut 200g

Butter 100g

Milk powder 200g

Dried furit/ cranberry 100g

Put butter in a nonstick pan and melt it with a low heat

Pour Marshmallow and continue with low heat until melted.

Then pour the milk powder and continue to mix, leave the fire when everything mix well together

Pour the peanut, cranberry and stir slowly

When you touch it and feel dry and not sticky it is good.

Wrap it with Parchment paper and press it into flat squares about 2cm thick

When it is completely cool cut into cubes or long strips

Since it is almost Christmas, I found the gift wrapping paper to wrap the candies; they look more like store bought now.

If you don’t have any dried fruit or nuts at hand just use peanuts would be totally fine. Of course with more ingredients they will taste better. You can also add green tea powder or orange zest or lemon zest for different flavors.