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Matcha Sū Shì Yuèbǐng (Chinese Dim Sum)
Matcha Sū Shì Yuèbǐng (Chinese Dim Sum)

Before you jump to Matcha Sū Shì Yuèbǐng (Chinese Dim Sum) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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The first change to make is to pay more attention to what you buy when you go to the grocery as it is likely that you tend to pick up many of the things without thinking. For example, if you have a bowl of cereal for breakfast, do you ever stop to see what the sugar and salt content is before getting it? Having a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can become a usual part of your new healthy eating regimen.

All in all, it is not hard to start to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to matcha sū shì yuèbǐng (chinese dim sum) recipe. You can cook matcha sū shì yuèbǐng (chinese dim sum) using 8 ingredients and 25 steps. Here is how you do it.

The ingredients needed to cook Matcha Sū Shì Yuèbǐng (Chinese Dim Sum):
  1. You need 160 grams For the outer dough: All purpose flour
  2. Take 55 grams Butter
  3. Use 25 grams Sugar
  4. You need 40 grams Water
  5. Prepare 125 grams For the inner dough: Cake flour
  6. Prepare 5 grams Matcha
  7. You need 65 grams Butter
  8. You need 200 grams Anko
Instructions to make Matcha Sū Shì Yuèbǐng (Chinese Dim Sum):
  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.com/us/recipes/145852-su-shi-white-moon-cakes
  25. And here is a recipe for Bing Pi Yuèbǐng. - - https://cookpad.com/us/recipes/145846-bing-pi-yue-bing-rose-daifuku

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