Matcha Pastry, no kneading, perfect layers

In this video, I will show you how to make the mung bean filling as well as the pastries, simply no kneading, but the layers come out perfectly.
Ingredients: (10 matcha pasties)
Mung bean paste: (I used 400g as filling)
200g mung beans
500g water
80g sweetened condensed milk
From this recipe, you will get around 550g mung bean paste. I used 400g for the pastries.
Water-oil based dough:
100g all-purpose flour
40g lard (can be replaced by butter or vegetable oil)
10g sugar
1g salt
40g water (adjust accordingly)
The dough should be very soft, so adjust the amount of water according to your flour.
Oil dough:
90g cake flour
45g lard
5g matcha powder
Preheat the oven to 170C/340F, bake for about 30minutes.
Cover with alu foil for the last 10 minutes to prevent the surface coloring.
*** Water-oil based dough must be relaxed until a windowpane test could pass, at least 1 hour
*** Store the oil dough at room temperature, do not refrigerate
*** Pastry mooncakes should be eaten while they are hot. When they are cold, return to the oven and bake for a few minutes to restore the fresh taste.
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