Matcha Sū Shì Yuèbǐng (Chinese Dim Sum)

Name: Matcha Sū Shì Yuèbǐng (Chinese Dim Sum)
Yield: 16 servings
Cuisine: American
Ingredients: 160 grams For the outer dough: All purpose flour; 55 grams Butter; 25 grams Sugar; 40 grams Water; 125 grams For the inner dough: Cake flour; 5 grams Matcha; 65 grams Butter; 200 grams Anko

cookpad.japan @cookpad_jp

This is also called "sūzhōu yuèbǐng". I tried making it at home. They took a while to make, but they turned out delicious!

Adjust the amount of matcha powder to taste! Recipe by Masako Bishoku

This is also called "sūzhōu yuèbǐng". I tried making it at home. They took a while to make, but they turned out delicious!

Adjust the amount of matcha powder to taste! Recipe by Masako Bishoku

cookpad.japan @cookpad_jp

This is also called "sūzhōu yuèbǐng". I tried making it at home. They took a while to make, but they turned out delicious!

Adjust the amount of matcha powder to taste! Recipe by Masako Bishoku

This is also called "sūzhōu yuèbǐng". I tried making it at home. They took a while to make, but they turned out delicious!

Adjust the amount of matcha powder to taste! Recipe by Masako Bishoku

Saved

Ingredients

16 servings

160 gramsFor the outer dough: All purpose flour
55 gramsButter
25 gramsSugar
40 gramsWater
125 gramsFor the inner dough: Cake flour
5 gramsMatcha
65 gramsButter
200 gramsAnko

Saved

Steps

1

Measure the ingredients for the outer dough. Melt the butter.
2

Combine the dry ingredients, mix in the butter, then the water.
3

Knead until the surface is shiny, then wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
4

Measure the ingredients for the inner dough. Melt the butter.
5

Combine the dry ingredients, then mix in the butter.
6

Knead until the surface is shiny, then wrap in plastic wrap and wait for the outer dough to finish chilling.
7

Separate both the outer dough and inner dough into eight equal portions and roll them into balls.
8

With the palm of your hand, press the outer dough slightly flat, then place the inner dough on top.
9

Wrap the inner dough and seal.
10

Roll with a rolling pin.
11

Then, roll up.
12

Cover in plastic wrap and let sit for 15 minutes.
13

Roll them out again.
14

Then, roll them up.
15

Cover in plastic wrap again, and let sit for 20 minutes.
16

Cut each roll in half to make two rolls.
17

With the cut end up, flatten into a thin, large cake with your hand.
18

Turn them over, with the cut end on the bottom. The shape of the tops should look like this.
19

Place a dab of anko on top.
20

Then, wrap it up.
21

Turn them over with the sealed end at the bottom and adjust the shape.
22

I made 16 rolls. Bake for 40 minutes in an oven preheated to 180℃.
23

Don't they look crispy up close?
24

Here is a recipe for Sūzhōu Yuèbǐng.
https://cookpad.wasmer.app/us/recipes/145852-su-shi-white-moon-cakes

Su Shi White Moon Cakes
25

And here is a recipe for Bing Pi Yuèbǐng.
https://cookpad.wasmer.app/us/recipes/145846-bing-pi-yue-bing-rose-daifuku

Bing Pi Yue Bing - Rose Daifuku