This recipes can make 16 matcha cakes,
Ingredients 食材：
1. Water dough 油皮：（8个油皮面团，每个36g）
* 150g All purpose flour 中筋面粉 1cup
* 30g Sugar 糖 2tbsp+1tsp
* 60g Water 水 1/4cup
* 55g Butter 黄油 2oz
2. Oil dough 油酥： （8个油酥每个25g）
* 120g Cake flour 低筋面粉 2/3cup+2.5tbsp
* 4g Matcha powder 抹茶粉 2tsp
* 65g Butter 黄油 2oz
3，Green bean fillings 豆沙枸杞馅儿：
* 640g Green bean paste 绿豆沙 21oz （自己做的话250g绿豆+700g水+80g炼奶）
* 20g Wolfberry 枸杞 2/3oz
Preheat the Oven 165°C（330℉）baking for 25 minutes
烤箱预热165°C（330℉）烤25分钟
Let’s talk about a few key points
1. It is the key to knead the oily skin into the film. It is very important to determine whether you can make so many layers. It is too hard to knead by hand. You can use a bread machine or a cook machine to knead the dough.
2. Moisturize the whole process, that is, do not cover the rolled dough with plastic wrap
3. The dough relaxation time must be enough, the first time is 30 minutes, the next two are 20 minutes
4. The pattern must be in the center. After cutting the two halves, face the side of the cut and squeeze it with your hands, then turn it over, use a rolling pin to carefully roll out the middle a little bit. Turn it over and roll out the sides like a dumpling wrapper, don’t touch the middle
5. When rolling into an oval for the first time, try not to leave white on both sides, just roll the shortbread inside to both sides, otherwise the made layered pastry will be a big white in the middle.
6. Use a sharper knife when cutting into two at the end, so that the cut is neat and clear
7. The red bean paste should be slightly dry. If the water content is too high, it will collapse after baking. The matcha cake made is not so three-dimensional
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