#柏翠大赛#chinese Dim Sum Begonia Pastry (non-fried Version)
1.
Prepare ingredients. All-purpose flour: 136g, sugar: 20g, water: 60g, low-gluten flour: 100g, white oil (lard): 76g, bean paste: 150g, food coloring: appropriate amount.
2.
To make water-oil skin noodles (white): take all-purpose flour: 68g, sugar: 10g, water: 30g, and white oil 13g, and form a white dough.
3.
To make water and oil noodles (pink): Take all-purpose flour: 68g, sugar: 10g, water: 30g, and white oil 13g, appropriate amount of pink pigment, and make a pink dough.
4.
After mixing the dough, cover with plastic wrap for 20 minutes.
5.
To make shortbread noodles: take 100g of low-gluten flour and 50g of white oil, and use a rubbing technique to mix the shortbread evenly. After the shortbread is moisturized and smooth, put it in a basin, cover with plastic wrap and make it for 20 minutes.
6.
Make red bean paste filling core. Each filling core weighs 15g, a total of 10 equal parts, grouped into round balls for later use.
7.
Divide the shortbread noodles into 20 portions. Cover with plastic wrap after preparation to prevent the epidermis from drying out.
8.
Divide the white and pink water and oil noodles made by 饧 into 10 parts each. Cover with plastic wrap after preparation to prevent the epidermis from drying out.
9.
Take a piece of water and oil noodles, press it into thin slices, and wrap the shortbread in it.
10.
After wrapping, gather the tail and tidy it up a bit.
11.
In this way, pack all the two-color doses.
12.
Take a packaged agent and roll it into a beef tongue-shaped dough.
13.
Roll the dough sheet from top to bottom, making it as tight as possible. Roll into small sticks.
14.
Roll up all the sticks in this way. Cover it with plastic wrap and let it rest for 10 minutes.
15.
Take a small stick and place the side with the interface upwards on the panel vertically. Continue to roll it into beef tongue-like dough, this time it will be slightly longer.
16.
Roll the dough sheet from top to bottom, making it as tight as possible. Roll into small sticks. 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 it into a round dough piece. Roll out one piece of powder and one piece of white, and put them together (pink is on the outside), and then put the filling core in the center of the dough.
19.
Pinch into a pentagonal shape.
20.
Cut out a layer of petals as shown in the picture.
21.
Fold the first layer of petals down into a five-petal flower shape.
22.
Cut another layer of petals, this layer of petals should be cut wider, so that the flowers will be more beautiful. Arrange the second layer of petals and gather the lower flower seat slightly inward.
23.
Preheat the oven up and down by 180 degrees. Bake the middle layer for 20 minutes. In the last few minutes, tin foil can be added as appropriate to avoid coloring.
24.
At the moment when I took a picture of the Begonia Crisp, I felt Kazuki's flowers leaping on the paper.
25.
There is no worries of old Mr. Su Dongpo, "I only fear that I will fall asleep late at night, so I burn a high candle with red makeup."
26.
Because I have frozen the most beautiful moment.
Tips:
1. This can be used as ten pieces of crabapple pastry.
2. The filling core is a purchased bean paste filling with high sweetness, so I don't use much sugar, and the taste is moderate. If you like sweetness, you can increase the amount of sugar according to your preference.
3. The draught of each type of flour is different, please increase or decrease the amount of water according to your own flour situation.
4. Please set the temperature and baking time according to your own oven conditions.
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