Ingredients: cooked papaya 1/2 (about 150g), common flour 120g, low-gluten flour 100g, green tea powder 1 teaspoon (5g) (there is no green tea powder, but some fruit treasures are added, so the color is not obvious.
Exercise:
1. Peel and seed the cooked papaya, and chop the pulp into papaya paste.
2. Add lard (40), soft white sugar (20) and cold boiled water (40) into common flour and knead it into light yellow dough, which is oil skin.
3. Add green tea powder, remaining lard (45) and cold boiled water (20) to the low-gluten flour and knead it into light green dough, which is crisp.
4. Divide the crust and pastry into five doughs with the same size. Press the oil skin into dough pieces, wrap a pastry dough with an oil bag, and then close the oil skin dough pieces to make a two-color dough.
5. Gently roll the two-color dough into oval two-color dough, gently roll up the two-color dough with one hand and put it in the freezer 15 minutes.
6. Take out the two-color dough roll and cut it in half from the middle, press each half, then roll the dough into dough and wrap it with papaya paste to make papaya crisp.
7. Put the wrapped papaya crisp into the baking tray and move it into the oven. Adjust the oven to 200 degrees and bake for 20 minutes until small cracks appear on the surface.