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All-purpose Pastry (egg Yolk Cake, Wife Cake, Red Bean Cake, Mung Bean Cake, Fresh Meat Moon Cake) Universal Pastry
by Haobao mom
Favorite
Difficulty
Normal
Time
15m
Serving
2
Pastry is a kind of dessert, which can be divided into Chinese pastry and Western pastry...
Traditional Chinese pastries generally use lard, because the shortening effect of lard is the best among all oils. The desserts made are crispy layer by layer, which will be crispy and scumming, followed by butter. , Vegetable oil...
Commercial pastries rarely use lard and butter, but shortening is generally used, because shortening is cheap and the shortening effect is very good, but the shortening is artificially synthesized and contains trans fatty acids, which is easy to cause Human blood viscosity rises, thrombosis, arteriosclerosis. In layman's terms, it will block blood vessels. Eating such pastries is very unsafe and unhealthy. It is very necessary to tell everyone about it...
Lard and butter versions of pastry recipes are very common, but there are many friends who like vegetarian food and don’t like lard and butter desserts. The vegetarian version of pastry recipes is rare, because the vegetarian version If the crispy is not done well, the taste will become hard and the layering will not be good. In fact, you have mastered the four key points of making vegetarian oil pastry, to ensure that your vegetarian oil pastry is as layered and crispy...
①. The hot noodle method used to make the water and oily skin of pastry. The so-called hot noodle is to use boiling water (90℃ to 100℃) to make the noodles. It is to use boiling water to soften the gluten, which can make part of the starch in the flour hot and gelatinize. The softness of the dough is better, so if the pastry wants to taste crispy and scumming, hot noodles is one of the important tasks that must be done.
②The liquid-to-powder ratio should be mastered because the plain oil version of pastry is divided into two parts: water and oil crust and puff pastry. The water and oil crust part contains water and liquid oil, and the puff pastry part contains only liquid oil, so to be precise, it is liquid and powder type. The ratio must be mastered. All-purpose flour is a common flour for Chinese people. There are many brands. The water absorption rate of different brands of flour varies greatly. There is also the influence of environmental temperature and humidity. Therefore, the state of the dough will be different every time you make the dough. Change, mastering the final state of the dough is the key, because the pastry dough is too dry, that is, there is less liquid and more flour. After filling, the mouth will not be sealed, the dough will crack, and the dough will be too soft. If there is more liquid and less flour, the flour cannot absorb so much oil, and the oil will always leak out during the operation. The recipe given in the tutorial is a reference value. In actual operation, you should learn to find out the specific amount according to the flour you use and the actual situation when making the noodles...
③Precautions for the operation of making small pastries. It is recommended to use small pastry production methods for home-made pastries. First of all, home production will not make a lot of them at one time. If you use the large open pastry method, you need a large pastry because you need to roll the pastry repeatedly. Fold, and cut the wrapped dough, so that the greasy core is exposed. If the seal is not sealed, it will be easy to expose the crispy back, and it will be difficult for baking Xiaobai to operate. The short-opening method requires one bag, and it is not easy to leak oil. The failure rate is extremely low. Each process of bag-opening and crisping is repeated. For the novice Xiaobai, even if you are not proficient in making the first pasta After making a few pastries repeatedly, practice makes perfect. After making a few pastries, you are guaranteed to learn it. I am an example myself. I have never studied these specifically. I try to practice my hands. With experience...
④The basic operation process of pastry making pastry requires a basic dough, which is composed of two parts of water and oily skin and short pastry. After small puff pastry, primary pastry, and second pastry, the basic dough is ready. What fillings you pack depends on your personal taste. Egg yolk pastry, mung bean pastry, red bean pastry, custard pastry, fresh meat pastry, any filling you like can be accommodated. Therefore, as long as you have mastered the key points of kneading noodles, wrapping pastry, first opening pastry, second opening pastry, and filling fillings, you can say that even if you have learned it, there are many styles of styles, and they are all in the pastry. The filling was realized later. Such as cartoon egg yolk cakes, wife cakes, Soviet-style meat moon cakes and so on. Another thing is to make colorful pastries. Those who like to eat pastry desserts with a little color are to replace some of the raw materials such as matcha, purple potato powder, red yeast rice powder, pumpkin powder, bamboo charcoal powder and other raw materials. Part is enough, like purple sweet potato crisps, matcha crisps, and colorful spiral egg yolk crisps...
In the tutorial, I took lotus seed paste and sesame crispy bottom as an example to make this vegetarian pastry. The recipe is to make 12 pieces of 80 grams of lotus seed paste and sesame crispy bottom. Eating a piece of such a plain pastry, paired with red beans, mung beans, barley soup or green tea, coffee, etc. will be very satisfying and the psychological burden is really much smaller...
Traditional Chinese pastries generally use lard, because the shortening effect of lard is the best among all oils. The desserts made are crispy layer by layer, which will be crispy and scumming, followed by butter. , Vegetable oil...
Commercial pastries rarely use lard and butter, but shortening is generally used, because shortening is cheap and the shortening effect is very good, but the shortening is artificially synthesized and contains trans fatty acids, which is easy to cause Human blood viscosity rises, thrombosis, arteriosclerosis. In layman's terms, it will block blood vessels. Eating such pastries is very unsafe and unhealthy. It is very necessary to tell everyone about it...
Lard and butter versions of pastry recipes are very common, but there are many friends who like vegetarian food and don’t like lard and butter desserts. The vegetarian version of pastry recipes is rare, because the vegetarian version If the crispy is not done well, the taste will become hard and the layering will not be good. In fact, you have mastered the four key points of making vegetarian oil pastry, to ensure that your vegetarian oil pastry is as layered and crispy...
①. The hot noodle method used to make the water and oily skin of pastry. The so-called hot noodle is to use boiling water (90℃ to 100℃) to make the noodles. It is to use boiling water to soften the gluten, which can make part of the starch in the flour hot and gelatinize. The softness of the dough is better, so if the pastry wants to taste crispy and scumming, hot noodles is one of the important tasks that must be done.
②The liquid-to-powder ratio should be mastered because the plain oil version of pastry is divided into two parts: water and oil crust and puff pastry. The water and oil crust part contains water and liquid oil, and the puff pastry part contains only liquid oil, so to be precise, it is liquid and powder type. The ratio must be mastered. All-purpose flour is a common flour for Chinese people. There are many brands. The water absorption rate of different brands of flour varies greatly. There is also the influence of environmental temperature and humidity. Therefore, the state of the dough will be different every time you make the dough. Change, mastering the final state of the dough is the key, because the pastry dough is too dry, that is, there is less liquid and more flour. After filling, the mouth will not be sealed, the dough will crack, and the dough will be too soft. If there is more liquid and less flour, the flour cannot absorb so much oil, and the oil will always leak out during the operation. The recipe given in the tutorial is a reference value. In actual operation, you should learn to find out the specific amount according to the flour you use and the actual situation when making the noodles...
③Precautions for the operation of making small pastries. It is recommended to use small pastry production methods for home-made pastries. First of all, home production will not make a lot of them at one time. If you use the large open pastry method, you need a large pastry because you need to roll the pastry repeatedly. Fold, and cut the wrapped dough, so that the greasy core is exposed. If the seal is not sealed, it will be easy to expose the crispy back, and it will be difficult for baking Xiaobai to operate. The short-opening method requires one bag, and it is not easy to leak oil. The failure rate is extremely low. Each process of bag-opening and crisping is repeated. For the novice Xiaobai, even if you are not proficient in making the first pasta After making a few pastries repeatedly, practice makes perfect. After making a few pastries, you are guaranteed to learn it. I am an example myself. I have never studied these specifically. I try to practice my hands. With experience...
④The basic operation process of pastry making pastry requires a basic dough, which is composed of two parts of water and oily skin and short pastry. After small puff pastry, primary pastry, and second pastry, the basic dough is ready. What fillings you pack depends on your personal taste. Egg yolk pastry, mung bean pastry, red bean pastry, custard pastry, fresh meat pastry, any filling you like can be accommodated. Therefore, as long as you have mastered the key points of kneading noodles, wrapping pastry, first opening pastry, second opening pastry, and filling fillings, you can say that even if you have learned it, there are many styles of styles, and they are all in the pastry. The filling was realized later. Such as cartoon egg yolk cakes, wife cakes, Soviet-style meat moon cakes and so on. Another thing is to make colorful pastries. Those who like to eat pastry desserts with a little color are to replace some of the raw materials such as matcha, purple potato powder, red yeast rice powder, pumpkin powder, bamboo charcoal powder and other raw materials. Part is enough, like purple sweet potato crisps, matcha crisps, and colorful spiral egg yolk crisps...
In the tutorial, I took lotus seed paste and sesame crispy bottom as an example to make this vegetarian pastry. The recipe is to make 12 pieces of 80 grams of lotus seed paste and sesame crispy bottom. Eating a piece of such a plain pastry, paired with red beans, mung beans, barley soup or green tea, coffee, etc. will be very satisfying and the psychological burden is really much smaller...
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