Matcha Su Shi Yuebing (Chinese Dim Sum)

Measure the ingredients for the outer dough.
Melt the butter.
Combine the dry ingredients, mix in the butter, then the water.
Knead until the surface is shiny, then wrap in plastic wrap.
Chill in the refrigerator for 30 minutes.
Measure the ingredients for the inner dough.
Melt the butter.
Combine the dry ingredients, then mix in the butter.
Knead until the surface is shiny, then wrap in plastic wrap and wait for the outer dough to finish chilling.
Separate both the outer dough and inner dough into eight equal portions and roll them into balls.
With the palm of your hand, press the outer dough slightly flat, then place the inner dough on top.
Wrap the inner dough and seal.
Roll with a rolling pin.
Then, roll up.
Cover in plastic wrap and let sit for 15 minutes.
Roll them out again.
Then, roll them up.
Cover in plastic wrap again, and let sit for 20 minutes.
Cut each roll in half to make two rolls.
With the cut end up, flatten into a thin, large cake with your hand.
Turn them over, with the cut end on the bottom.
The shape of the tops should look like this.
Place a dab of anko on top.
Then, wrap it up.
Turn them over with the sealed end at the bottom and adjust the shape.
I made 16 rolls.
Bake for 40 minutes in an oven preheated to 180C.
Don't they look crispy up close?
Here is a recipe for Suzhou Yuebing.
And here is a recipe for Bing Pi Yuebing.