#

Name: #
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 25g Caster sugar; 42g lard; 44g Shimizu; 120g All-purpose flour; 1g salt; 88g Low-gluten flour; 2g Red yeast powder; A small amount White sesame; 1 piece yolk

by Eyebrow delicacy

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Unknowingly, spring has arrived, and there are many flowers that represent spring, such as pear blossoms, peach blossoms, apricot blossoms, cherry blossoms, winter jasmine and so on. Peach blossom is the most charming flower in spring, but it has the shortest time on the branches and the fastest withering. "The peach blossoms bloom first in the warmth of the spring. No one looks bright. It's a pity that after the strong wind blows, there are a bit of red berry moss." (From "Peach Blossom" by Zhou Pu of the Tang Dynasty)

Out of my love for peach blossoms, I chose to use the baked peach blossom cakes to record the arrival of spring, which is the best way to choose food.

PS: Regarding the question of how many petals of the peach blossom petals, I specifically asked Du Niang, there should be five, six, and seven petals, so I designed six petals for better operation, and used the egg yolk cake I used to make. The formula is added with red yeast rice powder toning, and the formula is 12 peach blossom cakes. "

Ingredients

25g Caster Sugar
42g Lard
44g Shimizu
120g All-purpose Flour
1g Salt
88g Low-gluten Flour
2g Red Yeast Powder
A small amount White Sesame
1 piece Yolk

#

1. To make oil crust and shortbread, weigh all the ingredients of the oil crust and pour it into the mixing bowl, mix well with a spoon, then move it to the panel and knead until the dough is smooth, cover it with plastic wrap or a plastic bag and relax for half an hour. For the pastry, use a spoon to mix the ingredients well, and hold it tightly with your hands until the dough is covered with plastic wrap and relax for half an hour. Then divide the loose oil skin into 12 equal parts.

2. The shortbread is also divided into 12 equal parts.

3. Take one oil crust and put it into a shortbread.

4. After wrapping, close the mouth tightly and face down.

5. After wrapping everything up, cover with plastic wrap and relax for a second time for 20 minutes.

6. Take a loose dough and roll it into a beef tongue shape with a rolling pin.

7. Roll up from top to bottom.

8. After all the rolls are finished, cover with plastic wrap and relax for 20 minutes three times.

9. After slack, close the mouth upwards and press down to roll out into a beef tongue shape again.

10. Roll up from top to bottom.

11. After all rolled up, cover with plastic wrap and relax for 20 minutes for the last time.

12. Divide the red bean paste evenly into 12 equal parts and make rounds (15 grams each).

13. Take a loose dough and press it in the middle with your fingers, then pinch it up on both ends.

14. Roll into a pie and put a filling.

15. After wrapping, tighten the mouth tightly, with the mouth facing down.

16. Roll out into a pie shape, find a round container of suitable size in the middle, press it, and then use a knife to divide into 6 evenly cut to form 6 petals, keep the center of the center, and make two shallow strokes in the middle of each petal.

17. Pinch the tip of each petal with your fingers and arrange the shape.

18. Dip the egg yolk with chopsticks in the middle of all the peach blossom crisps, and sprinkle with white sesame seeds to make the flower core.

19. All finished green bodies are moved into the baking pan, and the oven is preheated by 180 degrees.

20. Bake in the middle of the preheated oven for 20 minutes.

21. Finished picture

22. Finished picture

Tips:
1. The baking temperature is adjusted according to your own oven.
2. I feel that the color of red yeast powder is not very satisfactory. I personally think that the effect of edible coloring may be better.
3. Knead the dough as much as possible when making the dough, and beat it a few times so that it is not easy to break when the dough is wrapped.
4. During the operation, the dough should be covered with plastic wrap or plastic bag at any time to prevent the dough from drying out.