Baipi Crisp (chinese Dim Sum Beijing Eight Pieces)
1.
Prepare ingredients. All-purpose flour: 150g, sugar: 10g, water: 70ml, low-gluten flour: 120g, white oil (lard): 85g, bean paste: 280g.
2.
Food coloring: moderate amount.
3.
Make water-oil noodles: Take 25g of all-purpose flour, sugar, water and white oil, and mix them into a dough. To make pastry: take low-gluten flour, 60g white oil, and mix into dough. Knead and put in a basin, cover with plastic wrap and let it rest for 20 minutes.
4.
Make red bean paste filling heart. The weight of each filling is 35g, and it is rounded into a ball for later use.
5.
Divide the prepared water-oil noodles into 30g/pieces. Divide the shortbread noodles into 20g/pieces. Cover with plastic wrap after preparation to prevent the epidermis from drying out.
6.
Take a piece of water and oil noodles, press it into thin slices, and wrap the shortbread in it.
7.
After wrapping, gather the tail and tidy it up a bit. Pack all the doses in this way.
8.
Take a packaged agent and roll it into a beef tongue-shaped dough.
9.
Roll the dough sheet from top to bottom, making it as tight as possible.
10.
Roll into small sticks.
11.
Roll up all the sticks in this way. Cover with plastic wrap and let it rest for 10 minutes.
12.
Take a small stick and place the side with the interface upwards on the panel vertically.
13.
Continue to roll it into beef tongue-like dough, this time it will be slightly longer.
14.
Roll the dough sheet from top to bottom, making it as tight as possible.
15.
Roll into small sticks.
16.
Roll up all the sticks in this way. Cover with plastic wrap after preparation and continue to relax for 10 minutes.
17.
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.
18.
Press the flat jelly and roll out into a thinner and thicker dough around the middle, and place the filling in the center of the dough.
19.
Wrap the filling heart.
20.
After wrapping, gather the tail and tidy it up a bit.
21.
Place the wrapped pastry dough face up in the baking tray, press lightly to make the surface flat. Stamp the surface with food coloring. After the oven is preheated, put in the snack dough. I use an ACA oven: the upper and lower fires are 180 degrees for 15 minutes, and after turning them out, bake them for another 5 minutes. Take out the flip side and cover with tin foil, and continue to bake for 5 minutes. The total sharing time is 25 minutes. The time and temperature can be fine-tuned according to your own oven (END)
22.
The successful white skin crisp has many layers of skin and is as thin as a cicada's wings.
23.
The filling is in the right position, the taste is soft, and it melts in the mouth.
24.
Baipi Su is one of the eight traditional Chinese desserts in Beijing.
25.
The skin is thin and crisp, which tests the craftsmanship of the pastry.
26.
The multi-layers are non-sticky and do not reveal the fillings. The method of wrapping desserts and the requirements of the baking temperature must be extremely precise.
27.
The biscuits are like a chewing moon, with crisp and syrup in it.
28.
You can enjoy the beautiful white pastry.
Tips:
1. If there is no coloring stamp, you can use chopsticks to dip an appropriate amount of pigment and dot the red dots on the snack base.
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