Adjustments:
- Added toasted melon seeds instead of red bean
- Reduced sweetness and butter
- Added a lot more matcha powder
- Added wheat flour
- Baked at 160d instead because first batch cracked
Result:
- Bottom cracked and pretty soft, had to cook pretty long to firm up white bean paste
- Hard to stamp without sticking to mold
- Could be a bit more sweeter
(Experimented with red bean paste, adding osmanthus syrup and oolong / osmanthus powder - taste good but added too much butter not enough powder)
