Zongzi Crispy
| Butter 75 grams | Sugar 20 grams |
| Salt 1g | Whole egg liquid 25 grams |
| Low gluten flour 90 grams | Matcha powder 5 grams |
| Milk powder 45g | red bean paste 70 grams |
| Jinsha Custard Filling 70 grams |
Step 1
Butter softened at room temperature➕sugar➕Salt, whisk at low speed until it becomes feathery. (The color becomes lighter and the area becomes larger.) Add the egg liquid to the whipped butter in two batches and stir. Be sure to wait until the egg liquid and butter are fully integrated before adding the next time. (The egg liquid should be at room temperature to prevent water and oil from separating)
Step 2
Sift low-gluten flour, matcha powder, and milk powder, mix well with a large spatula, and knead into a flour-free dough with your hands. Divide the dough into 18g pieces (a total of 14 pieces can be made), divide the fillings into 10g pieces, and wrap all the fillings well in the dough.
Step 3
After wrapping, shape it into a triangular rice dumpling with your hands. Arrange the shape and put it in the refrigerator for 15 minutes to harden. Then take it out. Use a toothpick or knife to score marks on three sides of the dough so that it looks like a rope to tie the rice dumplings. . Cover the surface with tin foil and put it in the oven. Preheat the oven in advance, set the upper heat to 180 degrees and the lower heat to 165 degrees, and bake for about 20 minutes. (Temperature and time are for reference only, oven temperatures vary)
Step 4
The rice dumplings are soft just out of the oven, so don't eat them in a hurry. They will become very crispy after they cool down. Zongzi cake cooking tips
