Fragrant fried matcha dumplings, blending freshness and sweetness, sweet but not greasy, fragrant but not overpowering.

First, put the powdered ingredients—190 grams of all-purpose flour, 8 grams of matcha powder, 35 grams of granulated sugar, 2 grams of salt, and 3 grams of yeast—together and mix well, then set aside.

Add 30 grams of unsalted butter and melt it, 1 egg, and 125 grams of milk.

Mix evenly with a spatula until it forms a dough.

Wrap it with plastic wrap and let it sit at room temperature for 30 minutes.

Take it out, use a scraper to lift and fold the dough, repeating the folding about 30 times.

Wrap it with plastic wrap and ferment in the oven at 32°C for 1 hour.

After fermentation, take it out and use a spatula to mix it evenly and release some of the gas.

Spread a layer of oil inside the piping bag to prevent sticking.

Put the dough into the piping bag.

Prepare a pot of oil and heat it until small bubbles appear when you put in a chopstick, then turn to low heat. Squeeze out the batter, and while squeezing, use scissors to cut it off.

Fry over low heat until the surface is slightly charred.

Scoop out and let cool.

Next, prepare the ingredients for the frosting: 120 grams of powdered sugar, 20 grams of unsalted butter, and 20 grams of warm milk. Mix them together until well combined.

Put the cooled matcha dumplings in and coat them with icing sugar.

Then scoop it out and let it cool to set.

Fragrant fried matcha dumplings, done O(∩_∩)O

Covered in sweet frosting, with a hint of matcha green showing through, like a touch of springtime freshness.

Bite down, crispy, fragrant, and sweet, with the fresh aroma of matcha spreading in the mouth.