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.
2.
Move to the kneading pad and knead to pull out the rough film state
3.
Add 50 grams of lard and continue to knead
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
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.
6.
Divide the loosen water and oily skin and shortbread into 16 equal parts each
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
8.
Wrap everything and cover with plastic wrap to relax for 20 minutes
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
10.
Roll it all up, cover with plastic wrap and relax for 20 minutes
11.
After slack, take it out vertically and press flat
12.
Roll it out with a rolling pin and roll it up
13.
After the second roll, continue to cover with plastic wrap and relax for 20 minutes
14.
At this time, divide the homemade custard filling into 20 grams each, a total of 16 spares
15.
Take out the loose pastry and press the middle part with your fingers
16.
Pinch at both ends
17.
Put the custard filling
18.
Wrap it into a five-pointed star shape, try to pinch it evenly so that the finished product will be more beautiful
19.
After cutting flat with scissors, make a cross cut at each corner, try to keep the cut edges evenly
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
21.
Wrap all insets and put them in a non-stick bakeware.
22.
Preheat the oven up and down at 180 degrees for ten minutes, then put it in the middle and bake for 30 minutes.
23.
After it’s out of the oven and let it cool, order the homemade grape jam, isn’t it beautiful?
24.
Finished picture
25.
Finished picture
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.
