Begonia Pastry

Begonia Pastry

by Marsally4390

4.6 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

I like the difficulty of making crabapple cakes and the crispness of its shape. It is very satisfying to make it by hand~ you might as well try it! (The personal appearance has been slightly changed, I hope you like it)"

Begonia Pastry

1. Add 30 grams of powdered sugar to 60 grams of water and mix well, then add 150 grams of all-purpose flour, stir into a floc with chopsticks, and grab it with your hands.

Begonia Pastry recipe

2. Move to the kneading pad and knead to pull out the rough film state

Begonia Pastry recipe

3. Add 50 grams of lard and continue to knead

Begonia Pastry recipe

4. Knead until the dough can be pulled out of the film (about seven minutes), the water and oily skin is complete, gather it into a ball, cover with plastic wrap and relax for half an hour

Begonia Pastry recipe

5. Add 120 grams of low-gluten flour to 60 grams of lard and mix well to make a shortbread. Cover it with plastic wrap and let it stand for half an hour.

Begonia Pastry recipe

6. Divide the loosen water and oily skin and shortbread into 16 equal parts each

Begonia Pastry recipe

7. Take a portion of water and oily skin and press it with the palm of your hand, put a portion of shortbread and wrap it like a bun, with the mouth facing down

Begonia Pastry recipe

8. Wrap everything and cover with plastic wrap to relax for 20 minutes

Begonia Pastry recipe

9. After relaxing, take a portion of the puff pastry dough, press it flat, roll it into an oval shape with a rolling pin, and roll it up

Begonia Pastry recipe

10. Roll it all up, cover with plastic wrap and relax for 20 minutes

Begonia Pastry recipe

11. After slack, take it out vertically and press flat

Begonia Pastry recipe

12. Roll it out with a rolling pin and roll it up

Begonia Pastry recipe

13. After the second roll, continue to cover with plastic wrap and relax for 20 minutes

Begonia Pastry recipe

14. At this time, divide the homemade custard filling into 20 grams each, a total of 16 spares

Begonia Pastry recipe

15. Take out the loose pastry and press the middle part with your fingers

Begonia Pastry recipe

16. Pinch at both ends

Begonia Pastry recipe

17. Put the custard filling

Begonia Pastry recipe

18. Wrap it into a five-pointed star shape, try to pinch it evenly so that the finished product will be more beautiful

Begonia Pastry recipe

19. After cutting flat with scissors, make a cross cut at each corner, try to keep the cut edges evenly

Begonia Pastry recipe

20. The cut edge is turned up and down to the center position, you can use chopsticks to gently press the center point to help bond together

Begonia Pastry recipe

21. Wrap all insets and put them in a non-stick bakeware.

Begonia Pastry recipe

22. Preheat the oven up and down at 180 degrees for ten minutes, then put it in the middle and bake for 30 minutes.

Begonia Pastry recipe

23. After it’s out of the oven and let it cool, order the homemade grape jam, isn’t it beautiful?

Begonia Pastry recipe

24. Finished picture

Begonia Pastry recipe

25. Finished picture

Begonia Pastry recipe

Tips:

1. It is best to knead the water-oil skin dough to be able to pull out the film state, which can prevent the skin from breaking when rolling
2. Allow enough relaxation time after each roll. It is recommended to put it in the refrigerator to relax when the room temperature is high.
3. Don't ask for urgency in the plastic part, try to keep the cutting angle evenly every time so that the finished product will be more beautiful
4. It is recommended to eat the pastries as soon as possible after they are out of the oven or keep them sealed in the refrigerator.

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