Corner Café

December 8, 2009

Matcha Puffs 抹茶酥




This is the Green Tea Paste I bought from my local Asian supermarket.

Makes approx. 16 pieces

Chinese Flaky Pastry:
Water Dough:
62.5g bread flour
62.5g cake flour
30g icing sugar
45g lard
60g water

Lard Dough:
170g cake flour
6g (2 teaspoons) matcha powder 抹茶粉
85g lard

450g Green Tea Paste 綠茶蓉
Divide the Green Tea Paste into 16 equal portions, set aside.

Divided Green Tea Paste ready to be used.

Chinese Flaky Pastry:
1. For the Water Dough: Put both types of flour, sugar and lard in a mixing bowl, mix briefly to incorporate the lard. Slowly add just enough water to form a soft but non-sticky dough. Knead until smooth, form into a ball, wrap in cling film and set aside (or put in the refrigerator in hot weather) for about 20 minutes before using.
2. For the Lard Dough: Mix flour and matcha powder together. Rub lard into the flour mixture until a soft dough formed. If it is too soft, chill in the refrigerator to harden a bit. If it is too hard, knead it a bit more until you get soft dough about the same pliability as the water dough. It is important that the malleability of the lard dough should be about the same as the water dough when making the Chinese flaky pastry.

Lard dough (left), water dough (right).

3. Divide the water dough and the lard dough respectively into 8 equal portions each and round them all into small balls.
4. Follow the preparation of the Visible Layering – Spiral (Escargot) Flaky Pastry as shown in Huaiyang Flaky Pastry.


5. Preheat oven to 200°C. Line a baking sheet with baking paper. Arrange the pastry apart on the lined baking sheet. Bake for 16-18 minutes, or until the puffs are light golden in colour.



Taste: Light and flaky pastry with a sweet green tea paste filling
Consume: Best within a week
Storage: Store in airtight container at room temperature
Recipe Reference(s):


  1. Nice looking flaky pastries.

    Where can I find the green tea paste in Sydney? (Perhaps your local shop??) I’ll be in Sydney next week for work and hope to get a couple back to WA.

    Thanking you in advance.


    Comment by Angela — January 18, 2010 @ 10:43 pm | Reply

    • Hmm, don’t think they are available this time of year, I bought it in Melb last year around September during the mooncake festival period. Since then have not seen them for sale any more. I guess they only make them for the mooncake festival.

      Comment by SeaDragon — January 19, 2010 @ 8:33 pm | Reply

  2. Oh well …. got to try it with red bean paste. Luv your BLOG.


    Comment by Angela — January 19, 2010 @ 8:40 pm | Reply

    • Just a thought, if you want to make your own, just use lotus paste and add some green tea powder to it.

      Comment by SeaDragon — January 24, 2010 @ 1:56 pm | Reply

  3. Thanks for the recipe, I might try it with taro paste instead since I have some on hand at the moment. Also, just one question about your pineapple filling recipe for the taiwanese pineapple shortbreads (fenglisu) I hope you can help me answer please :), did you find the filling too sweet or just the right amount of sweetness with 200g sugar + 200g maltose added to the 1 can of sliced pineapple (including juice) + wintermelon? Thank you.

    Comment by Amy — January 20, 2010 @ 4:01 pm | Reply

  4. SeaDragon, is this the same pastry used in making Chinese Wife Cake (老婆餅) or Sweetheart Cake? I remember that the layers in Wife Cake are thin as rice paper.

    Comment by VaporChef — February 2, 2010 @ 10:35 am | Reply

    • Yes, it is the same pastry. These matcha puffs have the layering on the outside, that’s why in the cross-section, you cannot see the layering. You can check out my Wife Cake post.

      Comment by SeaDragon — February 4, 2010 @ 7:11 pm | Reply

  5. Seadragon, how big are your matcha puffs?

    Comment by vaporchef — February 23, 2010 @ 5:06 pm | Reply

  6. Oh my GOSH!!!! Look at this beautiful chocolate puff I made in the slow cooker. It uses version 3 of my puff pastry for slow cooker recipe. The layers inside the puff break up with a touch. The filling is coconut and chocolate chips. Outside, you can see the separate layers peeling off. So light and delicious!!!

    I’m almost ready to give out my recipe. I’m working on so many recipes that I’m starting my own blog to store them.

    Here are pictures of the chocolate puffs:

    Comment by vaporchef — February 25, 2010 @ 2:41 pm | Reply

    • They looked delicious. Congrats on your new blog.

      Comment by SeaDragon — February 28, 2010 @ 10:54 am | Reply

      • Thanks Seadragon. It’ll be another week or two before I post the url. Because the type of baking I do is so specialized, makes so little food for the effort, I doubt I’ll get a huge audience. I don’t know how many people without ovens (or even those that have ovens) really want to make mooncakes in a slow cooker. What’s important is that I’ll have fun doing it.

        Comment by vaporchef — March 6, 2010 @ 8:50 pm | Reply

        • It doesn’t matter as long as you enjoy the process of experimenting. Good luck eith your blog 🙂

          Comment by SeaDragon — March 7, 2010 @ 9:39 pm | Reply

  7. I started my site VaporBaker in March, so the puff pastry recipe has been on hold. VaporBaker is about low temperature baking or LTB. The oven is still a slow cooker, but it’s a temperature controlled slow cooker and almost all of the cakes, breads and pastries are baked at 250F/121C or lower. VB now has several articles about how to control the temperature in a slow cooker and a bunch of LTB recipes.

    I revisited the puff pastry recipe again yesterday and made a beef empanada. Pictures of it can be found here:

    I have a higher resolution camera than before, and the layers are visible and distinct. The empanada was flakey and wonderful. The puff pastry recipe must be tested some more. I’m not sure if the first puff pastry recipe I post will be a puff, a Chinese sweetheart cake or something else.

    Comment by vaporchef — July 14, 2010 @ 12:03 am | Reply

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