Hawthorn Crisp

Name: Hawthorn Crisp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Low-gluten flour; 200g butter; 2g Baking powder; 2g Refined salt; 120ml Shimizu; Some Egg liquid; 1 piece, 500g Hawthorn Cake

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

There are crisps in Chinese and Western food, but the methods are different. The crisps of western food use butter as the raw material for shortening, while most Chinese foods use lard and vegetable oil as the shortening. No matter what kind of crispy, it is not advisable to eat too much. It is unhealthy to eat too much oil in people's daily diet!
Western food crisps are roughly divided into two categories: mixed crisps and crisps. Mixing is made by adding fat to flour, then adding a small amount of milk and eggs or a small amount of sugar gum to mix. Generally, the noodles are not mixed with water. The shortening is made with water dough wrapped in butter. Both use a relatively large amount of oil. Generally speaking, oil is used to replace water to make noodles. It tastes delicious but unhealthy.
Compared to Chinese food pastry, the practice is slightly better. Chinese pastry is composed of two pieces of dough, one is oil and noodles, the other is water dough, but it should also be added with about 20% oil, otherwise After the snack is made, it is very easy to crack and dry, and the taste is not good.
The dim sum I made today is a combination of Chinese and Western practices, and it is called "Hawthorn Crisp Corner". The filling is hawthorn cake, which is also called golden cake by Beijingers. Hawthorn cake is sweet and sour, and can also be appetizing and relieving greasy, and the method is extremely simple, as long as you read it carefully, you can quickly get started. The recipe for this dim sum is as follows;"

Ingredients

600g Low-gluten Flour
200g Butter
2g Baking Powder
2g Refined Salt
120ml Shimizu
Some Egg Liquid
1 piece, 500g Hawthorn Cake

Hawthorn Crisp

1. Sift the flour first.

2. Then divide into two portions, one portion is 280 grams, and the other portion is 320 grams of flour.

3. Take 150 grams of butter and melt it in insulated water in a basin.

4. Then pour in 280 grams of flour.

5. Mix with oily dough and set aside.

6. Melt the remaining 50 grams of butter in insulated water and set aside. Add baking powder and a pinch of salt to 320 grams of flour and mix well.

7. Mix the flour and pour it into the melted butter basin and grasp it with your hands, so that the butter is in the form of fine particles in the flour.

8. Finally, use warm water to knead the dough. The softness and hardness of the dough is the same as that of the pastry dough.

9. Put the two pieces of dough together and cover with a wet towel for a while, about 10 minutes.

10. Then take out the water dough and roll it into a 1 cm thick dough with a rolling pin, and put the pastry dough on the water dough.

11. Use your hands to evenly gather the dough and wrap the pastry dough.

12. After gathering the dough, squeeze the mouth firmly.

13. After wrapping the pastry dough, press it gently with your hands, and then press it crosswise with a rolling pin, turning it over twice during the pressing process.

14. When the dough is pressed to a thickness of 1 cm, use a rolling pin to roll it into a 0.5 cm thick piece. During the rolling, use a plastic scraper to push the edges of the dough into a shape that is as long as possible.

15. Then brush off the excess dry flour on the dough with a brush, and fold it left and right after brushing.

16. Fold it and roll it out again with a rolling pin. Repeat this method three times. This method is also called the three-fold method.

17. Roll the dough into a 0.3 cm thick dough one last time.

18. After rolling out the dough, use a sharp knife to divide the dough into about 9 cm wide dough.

19. Then cut the hawthorn cake into 3 cm wide and 0, 8 cm thick slices, neatly arranged and placed in the middle of the dough.

20. Fold the dough up and down to wrap the hawthorn cake, use a brush dipped in clean water to smear the joints, so that the joints will not fall apart.

21. Wrap the hawthorn cake and cut it into triangles with a knife.

22. Then put the neat code with the interface facing down into the baking tray, and smear the egg liquid on the surface.

23. Finally, put it into the middle shelf of the preheated oven, set the upper and lower heat temperature to 170 degrees, and bake for 18-20 minutes.

24. After roasting, take it out and let it dry before eating.

Tips:
Small features: beautiful color, strong aroma, crispy outer skin, sweet and sour fillings, soft and delicious, durable in storage.

Tips;

1. Water dough and pastry dough should be the same soft and hard, and the technique and strength should be even when rolling and pressing the dough.

2. The size of the dim sum and the amount of filling can be determined according to your own preferences. The larger the dim sum, the longer it will be baked.

3. The baking powder should not be used too much, and the amount should not exceed 2 grams, otherwise the hair will rise. Baking powder only plays a softening role, so it should not be excessive.

The small "haw haw puff corner" made by the big frying spoon, which is most suitable for family making, is ready for your friends' reference!