Bean Paste
1.
Prepare the oil skin materials, pastry materials, and red bean paste
2.
Put all the ingredients A of the oil skin into the same bowl and mix them evenly with a rubber spatula
3.
Knead it into a smooth dough by hand, cover it with plastic wrap and put it aside for 30 minutes.
4.
Mix the pastry ingredients evenly, knead it into a smooth dough, cover it with plastic wrap and set aside for later use
5.
Divide the red bean paste into evenly small portions, knead them into balls, each about 20 grams, then put them in the refrigerator and take them out 5 minutes before use
6.
Weigh the oily skin dough and the pastry dough separately, divide them into 24 parts, and then round them separately, and cover them with plastic wrap to relax for 15 minutes
7.
Take an oily dough, flatten it, and use a rolling pin to roll it into a small round cake with a slightly thin edge
8.
Put a shortbread dough ball on the oil crust cake
9.
Sealed, spherical
10.
Complete all the oil skins and shortbread in turn, cover with plastic wrap, and relax for 10 minutes
11.
Take a dough and press it flat
12.
Rolled into an oval strip
13.
Gently rub it from top to bottom to form a roll
14.
Process the other dough in turn, then cover with plastic wrap and relax for 10 minutes
15.
Take a dough roll and press flat
16.
Roll into a rectangle
17.
Roll up the long roll from top to bottom
18.
The other dough rolls are processed in order, covered with plastic wrap, and allowed to relax for another 10 minutes
19.
Pick up a dough roll, fold up at both ends, close together at the center, and pinch tight
20.
Knead into a ball
21.
Dispose of all the dough rolls one by one, cover with plastic wrap, and relax for 10 minutes
22.
Take a dough, flatten it, and roll it into a round cake with a slightly thin edge. Put the bean paste ball in the middle of the dough, pinch it tightly, knead it round, and flatten it gently
23.
Dispose of all the dough and bean paste balls one by one, cover with plastic wrap, and relax for 10 minutes
24.
Take a cake blank and roll it into a round cake with a diameter of about 7 cm. Take a large flower mouth and place it in the middle. Using it as the center, divide the round cake into 5 equal parts with a sharp knife to form 5 petals
25.
Cut the surface of each petal with a sharp knife to reach the bean paste filling, but don’t scratch the surface underneath.
26.
Use your thumb and fingers to gently pinch up a group of petals to make the middle part slightly higher, so that the baked product has a strong three-dimensional effect
27.
After the petals are pinched, use a brush to dip a little bit of clean water on the flower core, and sprinkle some fried black sesame seeds for decoration; the other flowers are also processed in order; placed in a non-stick baking pan
28.
Put the finished flower meringue into the middle layer of the preheated oven, 180 degrees, up and down, about 20 minutes
29.
When the surface turns yellow slightly and the petals are stretched and the layers are distinct, they can be baked
30.
Don’t rush to the plate after baking, because it’s too soft and the petals will break off. When it’s warm, take it out gently and let it cool on a drying rack. After sealing the bag for two days, return to the oil for consumption, and the taste will be better.
Tips:
1. The production of puff pastry is a bit troublesome, but as long as you follow the steps in the operation and be patient, you can master it when you finish it;
2. When making puff pastry, don't use a rolling pin to repeatedly press on the dough, try to do it one at a time, and do it all at once;
3. The red bean paste can be replaced with other fillings. After freezing, it will not be so sticky; it is best to take it out of the refrigerator 5 minutes in advance, otherwise it will be too hard to freeze the puff pastry;
4. A total of 3 dishes were made, each with 8 dishes, and the time can be planned. When baking the first dish, operate the second and third dishes, and use the time rationally;
5. After the oven is out, do not rush to take it out of the baking tray. At this time, the pastry is soft and will be broken accidentally. Take it out when it reaches the hand temperature and let it cool on the drying rack;
6. The petals can also be made into a chrysanthemum shape. Because there are too many steps, there will not be too many presentations here. If you are interested, please refer to my log.
