Girly Feelings Peach Blossom Crisp
1.
Finished product 1
2.
Water and oil skin material: low-gluten flour 110 g lard 40 g water 40 g powdered sugar 20 g pastry material: low-gluten flour 100 g lard 50 g edible red pigment 3 drops filling: 220 g lotus seed red bean paste Surface decoration: black Sesame appropriate baking mold: learn to cook 11-inch square baking pan Time: about 170 degrees in the middle 30 minutes
3.
Mix the pastry ingredients into a pink ball
4.
Mix and knead the water and oil skin materials to a complete stage (the dough can be pulled into a film state), and cover the two doughs to relax for about an hour
5.
Divide the two kinds of dough into 12 parts, round and relax for 5 minutes
6.
Roll the water and oil skin dough into a leather bag into the pastry dough and round it.
7.
Relax again for 15 minutes
8.
Roll into an oval
9.
Roll up and relax again for 15 minutes (the above relaxation must be covered with plastic wrap)
10.
Repeat the above steps again for a second relaxation for 15 minutes
11.
The loose dough is pressed from the middle and both sides are pushed toward the middle and rolled into a round piece with a thick middle and a thin edge.
12.
The filling is divided into 12 points and rounded
13.
Wrap into spheronization, close down and press flat
14.
Use a blade to cut out the flower shape
15.
Pinch the edges, brush some water or egg yolk in the center of the flower, and then sprinkle black sesame seeds
16.
Put it in the preheated oven at 170 degrees for about 30 minutes
17.
Finished product 2
Tips:
A small reminder that the dough must be loosened in place during the second rolling and rolling process, and cover with plastic wrap to prevent the dough from being too dry
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