Layered Crispy Golden Cheese Crisp
1.
Oil skin material: put 62 grams of medium powder, 13 grams of powdered sugar, 20 grams of lard, appropriate amount of water, and 4 grams of golden cheese powder in a container
2.
Mix into a dough. After mixing the oily skin materials, knead until tendons (about 5-8 minutes),
3.
Pastry materials: 56 grams of low-flour, 30 grams of lard and dough. After the surface of the oily skin and pastry materials are smooth and rounded, relax for 30 minutes.
4.
When the relaxation is over, equalize the oily crust and shortbread into 4 equal parts, and knead them into round balls.
5.
Flatten the oily skin and wrap it into a ball-shaped shortbread,
6.
Pinch the seal tightly.
7.
After rolling it into a beef tongue shape and rolling it up, repeat it again.
8.
Divide each dough into two from the middle, with the cut side facing up.
9.
Flatten and roll it into a round shape, turn it over, and put in 26g fillings (cut side facing out)
10.
Slowly close the mouth with a tiger's mouth
11.
Arrange them into the baking tray with the seal facing down. Put it in a preheated 180 degree oven for 20 minutes.
Tips:
Filling:
Pumpkin egg yolk filling; (the pumpkin puree that has been squeezed out of water and salted egg yolk are fried together to make pumpkin egg yolk filling)
Purple potato filling; (purple potato puree, sugar, and unsalted butter are combined to make purple potato filling)
