Cloud Leg Five-ren White Skin Crisp
1.
Pour all water and oil leather materials into the basin.
2.
After kneading it smoothly, move it to the kneading pad.
3.
Continue to rub vigorously until the glove film comes out, cover with plastic wrap and relax for 20 minutes. (This step requires a little bit of patience, it takes a lot of physical effort, it will take about twenty minutes to get the film out.)
4.
Add all the ingredients of the pastry to the bowl, knead the dough and cover it with plastic wrap and let it rest for 20 minutes.
5.
Divide the loosened oily skin and shortbread into 12 equal parts.
6.
Wrap the divided shortbread into the oily skin one by one, roll into a ball, cover with plastic wrap and relax for ten minutes.
7.
Use a rolling pin to roll the dough into a beef tongue shape.
8.
Roll up from top to bottom, cover with plastic wrap and relax for 10 minutes.
9.
Roll it out again, roll it up from top to bottom, cover with plastic wrap and relax for 10 minutes.
10.
Press down from the middle of the dough roll with your finger.
11.
Squash.
12.
Roll out into a dough piece with a slightly thicker middle and thin edges.
13.
Wrap the stuffing, knead it into a ball, close it down, and squeeze it slightly with your hands to form a dough.
14.
Put a small amount of red pigment in the bowl, dip a little bit with the head of your chopsticks, and point it on the top of the finished dough.
15.
Put it in the oven, set the oven temperature to 170 degrees, preheat for 5 minutes, and bake for 25 minutes.
16.
When the oven time is up, take it out of the oven, and you can eat it after it cools down.
Tips:
1. When rubbing the water and oily skin, rub it like washing clothes to make the film easier.
2. If there is no Chinese pastry flour, ordinary flour can be used instead, but the level of Chinese pastry flour is more obvious and crisper.
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