Creative Chinese Pastry Red Plum Primula
1.
Prepare ingredients. All-purpose flour: 150g, sugar: 15g, water: 70g, low-gluten flour: 120g, white oil (lard): 85g, bean paste: 135g, food coloring: appropriate amount.
2.
Making water and oil noodles: Take 25g of Chinese gluten powder, sugar, water and white oil, and make it.
3.
Make a smooth dough, cover with plastic wrap and let it rest for 20 minutes.
4.
To make shortbread noodles: take low-gluten flour and 60g white oil, and make it.
5.
Rub it evenly with a rubbing technique, moisturize it without particles, round it and place it in a basin, cover it with plastic wrap and let it rest for 20 minutes.
6.
Make red bean paste filling core. The weight of each filling core is 15g, a total of 9 servings, grouped into round balls for later use.
7.
Divide the water-oil noodles and shortcrusted noodles into 11 equal parts.
8.
Add a little bit of pink food coloring to one part of the water and oil noodles to form a piece of pink water and oil noodles to prepare plum blossoms; take another part of the water and oil noodles, knead most of it with a little cocoa powder to prepare the branches of the tree. A small part is prepared to make stamens for the original color unchanged. It should be noted that the two pieces of pastry corresponding to the two portions of water and oil noodles should also be separated according to this size ratio.
9.
Wrap crisps. Take a piece of water and oil pasta, roll it into a dough piece, and place the pastry in the center.
10.
The technique is as follows: use the tiger's mouth with one hand to close up the water and oily skin, and the other hand to assist in pressing down the shortbread.
11.
Pinch the tail together tightly, and wrap all the primary colors and colored surfaces in this way.
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.
14.
Roll up all the sticks in this way. Cover with plastic wrap after preparation and let it rest for 10 minutes.
15.
Take a small stick and place the side with the interface upwards on the panel vertically.
16.
Continue to roll it into beef tongue-like dough, this time it will be slightly longer. Roll the dough sheet from top to bottom, making it as tight as possible.
17.
Roll up all the sticks in this way. Cover with plastic wrap after preparation and continue to relax for 10 minutes.
18.
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.
19.
Press the flat jelly and roll it into a round dough.
20.
Wrap the fillings and tidy them up a bit.
21.
According to this method, pack the nine dim sum blanks, and the remaining color and a small piece of raw-color dough without fillings.
22.
The idea of this Chinese dessert is to make a nine-square grid shape. I chose a square mold (size 4.8*4.8*2.3) from the Zhanyi series of biscuit molds. You can also choose a circle, rectangle, star, etc. according to your needs. Make a look you like.
23.
Shape it with a mold and shape it into a square for use.
24.
Use red noodles for plum blossoms and white noodles for stamens.
25.
Use coffee-colored noodles as branches and place them on Jiugongge dim sum blanks.
26.
Preheat the oven 180 degrees. Place the plum blossoms according to personal preference, use scissors to cut off the connecting positions of the branches, and put them in the baking tray.
27.
The upper and lower fire is 180 degrees for 25 minutes, and the middle layer is roasted. Depending on the situation, at the later stage of baking, avoid surface staining and can be covered with tin foil.
28.
Plum blossoms are a wonderful flower in winter.
She has the charm of "Scattered into mud and crushed into dust, only the fragrance is as usual",
She has the open-mindedness of "when the mountains are blooming, she laughs in the bushes",
She has the arrogance of "a few plums in the corner, and Ling Han leaves alone",
There is also the Gao Jie of "the head tree of my family washes the inkstone, the blossoms bloom with light ink marks".
Watching flowers, listening to the rain, smelling the fragrance, drinking tea that does not relieve thirst, eating snacks that do not seek fullness, and living the "Chinese-style elegant life" in my mind.
Tips:
1. This can be used as a snack for nine pieces. Don't waste the remaining corners. You can also make a snack without a shape.
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 my Sina Weibo @twinsliuliu's fancy food.
