Matcha red bean scone, a meeting of light and fresh elegance with rich sweetness.

120g high-gluten flour, 120g low-gluten flour, 10g matcha powder, 20g milk powder, 5g baking powder, 30g white sugar, 1g salt, sift together and mix well, set aside.

80 grams of unsalted butter, refrigerated or frozen, cut into small pieces and added.

Use a scraper to slowly cut the butter into small granules.

Add 70g of milk, 60g of cream, and 10g of rum.

Continue mixing slowly with a scraper.

Add 50 grams of sweet red beans, mix evenly, and the overall texture should have large grains.

It should feel slightly sticky to the touch. If it's too dry, you can add a little more liquid.

Then pour everything onto the plastic wrap.

Gently press together with your hands to form rectangular thin sheets, wrap with plastic wrap, and refrigerate for 30 minutes.

Take out and cut in half.

Stack the two pieces of dough on top of each other.

Gently press it flat again with a rolling pin.

Then turn it over to the side and cut it in half again.

Then stack them up.

Slowly press it down a bit.

Wrap it with plastic wrap and refrigerate for 30 minutes.

Take it out and cut it into small pieces, brush a layer of egg wash, and then put it into the oven.

Preheat the oven to 190°C and bake for 20-25 minutes.

Take it out after baking and let it cool completely.

Take a little light cream and granulated sugar, and stir until slightly thickened.

Spread the light cream on the surface of the scone, then add a little sweet red beans for garnish.

Matcha red bean scone, done O(∩_∩)O

The texture of the scone is firm yet slightly soft.

That hint of fresh matcha green has a warm and natural hue.

A faint bitterness intertwines with a delicate fragrance, slowly spreading across the tip of the tongue, like a gentle breeze brushing over the taste buds.

The light elegance of matcha and the rich fullness of red beans blend together, creating a unique and unforgettable flavor.