Chinese Dim Sum Winter Warm Tea Contentment Pot
1.
As the saying goes, "tools are the father of tea", the tea utensils used in tea art are beautiful and elegant, and this "contented pot" is more tangible and meaningful. Playing with the contented pot every day, the green tea and fragrant lotus will relieve the stomach; the weak water is three thousand non-I drink, and the gentleman sips the stone dipper dew. Seeing this, you will say, liuliu will wake up soon, digress~ We are talking about making food, how do you say that you have gone to tea art? Don't laugh, this "contented pot" is a Chinese dessert created by liuliu. If you have just been cheated, it is really the biggest compliment for this work. Okay, let's share how to make this Chinese dessert.
2.
Prepare ingredients. All-purpose flour: 200g, white sugar: 20g, water: 90g, low-gluten flour: 150g, white oil (lard): 115g, bean paste: 270g, cocoa powder: 5g.
3.
To make water-oil noodles: take all-purpose flour: 200g, sugar: 20g, water: 90g, and 40g white oil, mix together and water-oil noodles.
4.
The water and oil noodles are mixed into a moisturized dough, covered with plastic wrap and made for 20 minutes.
5.
To make shortbread noodles: Take 150g of low-gluten flour and 75g of white oil, and knead it into a wheat ear shape in a basin.
6.
After the white oil is basically evenly mixed with the flour, take it out on the chopping board and rub the shortbread evenly.
7.
After the shortbread is moisturized and smooth, divide it into two equal parts, add cocoa powder to one part, knead again, cover with plastic wrap and make for 20 minutes.
8.
Make red bean paste filling core. Each filling core weighs 30g, a total of 9 equal parts, grouped into round balls for later use.
9.
Divide the water and oil noodles made by 饧 into 16 parts. Cover with plastic wrap after preparation to prevent the epidermis from drying out.
10.
Divide the pastry noodles into 16 doses, 8 for white and 8 for coffee. Cover with plastic wrap after preparation to prevent the epidermis from drying out.
11.
Take a piece of water and oil noodles, press it into thin slices, and wrap the shortbread in it.
12.
The technique is to wrap the water skin with the left hand, and push the pastry inward with the right hand.
13.
After wrapping, gather the tail and tidy it up a bit. Pack all the doses in this way. Cover with plastic wrap and relax for 10 minutes.
14.
Take a packaged agent and roll it into a beef tongue-shaped dough.
15.
Roll the dough sheet from top to bottom, making it as tight as possible. Roll into small sticks.
16.
Roll up all the sticks in this way. Cover it with plastic wrap and let it rest for 10 minutes.
17.
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.
18.
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.
19.
Take a small stick and press it flat, turn the side with the interface up, and fold the two ends toward the middle.
20.
Press the flat tablet and cut into 5 small strips with a knife.
21.
Take a small strip, turn it over, press the layered side up, flatten it, and roll it into a thin strip, and cut it into two lengthwise. Make a number of these slender strips in this way.
22.
Take five small white strips and five small coffee-colored strips, and alternately weave them into a grid-like sheet.
23.
Put the filling core in the center, wrap it up, and gather the bottom. The main body of the pot is ready.
24.
Take some coffee-colored materials and squeeze out the handle, spout and lid, and install them on the main body of the pot. A small amount of egg white can be brushed on the interface to ensure a firmer stick.
25.
Make all pot-shaped snacks. Preheat the oven up and down by 180 degrees.
26.
After preheating, put the snacks into the middle of the oven. Ripe at 180 degrees in 25 minutes and take it out.
27.
Brew a cup of warm tea, the fragrance of tea is permeated, the mist is faintly, lingering around the heart, quiet and leisurely.
Holding this warm cup of tea in my hand, I slowly took a sip of the rich fragrance, with a long-lost miss.
It is cold outside, this winter is really like winter. I really want to have a snowfall.
Continue a cup of warm tea, smell the faint fragrance of tea, the mood slowly comes out, like this cup of tea, faint.
Run Yirun dry winter, fresh fragrance, around the sleepy atrium, so that the world in front of you is full of poetry.
Hold a cup of warm tea and feel the temperature from the palm of your hand. "Contentment" Changle, delicious food, only love together.
Tips:
1. This can be used for nine to ten pot-shaped desserts. Don't waste some leftovers and dough, but can be wrapped into round pastry desserts.
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.
5. For more food, please follow liuliu's Sina Weibo @twinsliuliu's fancy food.
