General Chinese Puff Pastry
1.
Combine powdered sugar, lard and plain flour, mix and stir well
2.
Slowly add water to the flour, then knead it into a dough, put it in a fresh-keeping bag, and relax for 30 minutes
3.
To make pastry: Stir lard and low-gluten flour evenly, knead into a dough for later use
4.
Divide the crust dough and the pastry dough into 15 equal parts each
5.
Roll out the water and oily skin into noodles, like glutinous rice balls, wrap the shortbread into the oily skin
6.
Put the dough upside down, cover it with plastic wrap, press on a damp towel, and let it rest for 25 minutes.
7.
Roll out the loose dough into an oval dough piece, preferably longer than the length of your palm. The longer the dough piece is rolled, the better the crisping effect.
8.
Roll up the dough from top to bottom to form a dough roll
9.
Roll all 15 shortbread dumplings into noodles and make a dough roll, cover with plastic wrap, press on a wet towel, and relax for 25 minutes.
10.
Flatten the loose noodles with the palm of your hand
11.
Use a rolling pin to roll out an oval dough sheet
12.
Rolled into a dough roll from top to bottom
13.
After rolling 15 pieces into dough rolls in turn, cover with plastic wrap, press on a wet towel, and relax for 25 minutes
14.
Use your fingers to press the middle of the loose noodle roll
15.
Fold the two ends in the middle and pinch them together with your fingers
16.
Use a rolling pin to roll into a dough sheet with a thick middle and thin edges, ready to use
Tips:
When the temperature is high in summer (over 30 degrees), the pastry is relatively soft, you can add about 10 grams of low-gluten flour to increase the hardness
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