Baiguo Crispy Moon

Baiguo Crispy Moon

1. Pie crust production: put the low-gluten flour on the operating table to form a powder wall shape, put lard and water in the middle and mix until the surface of the dough is smooth

2. Pastry preparation: Put the low-gluten flour, lard and apple-colored sesame oil together, mix well, the softness and hardness are the same as the crust, set aside.

3. 3. Relax 1 and 2 for 15 minutes (2011-06-27_004).

4. Wrap the shortbread into the crust, roll it out, and fold it in two folds and three layers, and finally repeat it twice to form three folds

5. Roll out 4, then roll up into a cylindrical shape

6. Divide the filling into 30g pieces, knead round and set aside, then divide the pie crust into 20g pieces and set aside

7. Flatten 5 and use a rolling pin to roll out into a dough sheet with a thick middle and a thin periphery

8. Wrap the stuffing into the dough sheet in 7, pinch it tightly, and poke a groove in the middle of the top

9. Put 8 into the frying pan and fry until cooked. After removing it, place a tea stalk and two tea leaves in the middle.

Tips:

①Control the oil temperature, and the oil temperature should not be too high, otherwise it will change color.
②All powders must be sieved to prevent particles and debris.
③The color cannot be too deep, otherwise the color will not be bright.
④ The gluten should not be too strong, too strong is not easy to roll.
⑤When mixing the oil crust, the gluten of the dough should not be too strong, so as not to relax for a long time or shrink due to gluten. When mixing the crust, the softness of the crust should be almost the same as that of the oil crust. ⑥Cling film should be used during the loosening and pressing process. Cover it to prevent it from drying out and preventing it from cracking when rolling.
⑦Finished product