Hydrangea Crisp
1.
First make water and oily skin, 230g medium powder, 80g lard, 90ml water, 45g sugar, mix and knead well, knead well until the film comes out
2.
The water and oily skin of the kneaded film has good ductility and is easy to operate in the later stage. Cover with plastic wrap and wake up for one hour
3.
Make pastry again, mix 180 grams of low flour and 90 grams of lard. It is loose at first. Continue to knead until it forms a dough. Check that there is no cracking, no oil and no sticking to your hands. The water and oil skin and pastry should be the same soft and hard, cover and keep fresh Membrane is ready for use
4.
Prepare the filling, add salted egg yolk into the red bean paste, 15g of red bean paste wraps a 25g egg yolk, and the whole filling is 40g
5.
Knead round for later use, cover with plastic wrap, make 24 finished cakes, so knead 24 round bean paste with egg yolk filling
6.
Take the kneaded pastry and divide it into two parts. One part is kneaded with matcha powder and the other part is kneaded with cranberry powder. Knead well and divide each into 12 parts and set aside.
7.
The oil crust is divided into 24 small doughs, and the divided pastry is flattened into the divided pastry, and the dough is closed by the upward push method, and the crust is completely wrapped
8.
Wrap it and roll it into an oval, with gentle and fast movements
9.
Roll up from the bottom, put it upside down for 15 minutes, cover the whole process with plastic wrap to prevent dry skin
10.
When you wake up, roll it out as long as you can. The longer it is, the more levels you have, but you should be careful not to roll it out.
11.
Start to roll up on one side, roll it up tight, and let it stand for 15 minutes with the mouth down
12.
Take a roll and roll it lightly into a rectangle, fold it toward the middle at 1/3, and fold both sides toward the middle, as shown in the figure.
13.
Cut into 4 or 5 strips lengthwise with a sharp knife
14.
After cutting, roll the side up to a long strip
15.
Cut it into two from the middle
16.
One matcha roll is also cut as above. The two colors are staggered and weave together. After weaving it, roll it out smoothly, and weave it tightly.
17.
Stuffing
18.
Wrap and close, round and shape
19.
Put it in the baking tray and put the middle layer of the preheated oven on the upper and lower heat for 180 degrees for 25 minutes.
20.
Observe the coloring when baking, do not have the best coloring, it is about to be colored and covered with tin foil
21.
Finished picture. Crispy, delicious and seductive
Tips:
When rolling the skin, it must be gentle and fast, and don’t break it.
