#aca烤明星大赛#jinwei Xiaoba-piece Dim Sum Pouch Pastry (halal Edible)
1.
Collect the small eight-piece production methods to make a perfect small eight-piece suit. Please first collect (1) the method of poached puff pastry. The other seven small snack recipes can be found in my recipe space or created by me. Found in the menu "liuliu's dim sum".
2.
Prepare ingredients. Gluten flour (for water and oily skin): 218g, sugar (for water and oily skin): 20g, water (for water and oily skin): 75g, corn oil (for water and oily skin): 68g, low-gluten flour (for pastry): 190g, corn oil (For pastry): 75g, peach kernels (for decoration): appropriate amount.
3.
Five-core filling: Each filling core weighs about 20g, and it is rolled into a round ball for later use.
4.
Food coloring: moderate amount.
5.
To make water and oil noodles: Take 68g of all-purpose flour, sugar, water and corn oil, and mix into a dough. To make pastry: take low-gluten flour, 75g corn oil, and mix into dough. Knead and put in a basin, cover with plastic wrap and let it rest for 20 minutes.
6.
Divide the soaked water and oil noodles into 16 evenly. Divide the shortbread noodles into 16 equal portions. Cover with plastic wrap after preparation to prevent the epidermis from drying out.
7.
Take a piece of water and oil noodles, press it into thin slices, and wrap the shortbread in it.
8.
After wrapping, gather the tail and tidy it up a bit.
9.
Pack all the doses in this way.
10.
Take a packaged agent and roll it into a beef tongue-shaped dough.
11.
Roll the dough sheet from top to bottom, making it as tight as possible.
12.
Roll into small sticks.
13.
Roll up all the sticks in this way. Cover it with plastic wrap and let it rest for 10 minutes.
14.
Take a small stick and place the side with the interface upwards on the panel vertically.
15.
Continue to roll it into beef tongue-like dough, this time it will be slightly longer.
16.
Roll the dough sheet from top to bottom, making it as tight as possible.
17.
Roll into small sticks.
18.
Roll up all the sticks in this way. Cover with plastic wrap after preparation and continue to relax for 10 minutes.
19.
Take a small stick and press it flat, put the side with the joint upward, wrap the two ends toward the middle, and wrap it into a ball.
20.
Press the flattening agent and roll it into a thinner and thicker dough around the middle, put the filling core in the center of the dough, and wrap the filling core.
21.
After wrapping, gather the tail and tidy it up a bit. Use a tool to press out six petals, and press the walnut kernel in the middle.
22.
Preheat the oven up and down by 180 degrees. The wrapped snacks are sprayed with food coloring to decorate the surface. Bake out at 180 degrees up and down in 20 minutes.
23.
The pouch pastry is one of the eight traditional Chinese dim sum pieces.
24.
Eight pieces of relish: lotus bud cake, plum cake cake, bergamot cake, sesame cake, wedding cake, birthday cake, peach cake, lotus leaf cake.
Tips:
1. The filling core is purchased and has high sweetness, so I don't use much sugar, and the taste is moderate. If you like sweetness, you can increase the amount of sugar according to your preference.
2. The draft of each type of flour is different, please increase or decrease the amount of water according to your own flour situation.
3. I use an ACA oven, please set the temperature and baking time according to your own oven conditions.
4. If you make a single snack, you can make 16 yuan for this side. If you want to make all the small snacks, you can make 2 yuan for each. Please increase or decrease the amount of materials you need.
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