#柏翠大赛#past Pastry Blossoms and Riches
1.
Prepare ingredients. All-purpose flour: 150g, sugar: 10g, water: 70ml, low-gluten flour: 120g, white oil (lard): 85g, bean paste: 180g, whole egg liquid (for noodle brushing): appropriate amount.
2.
To make water-oil noodles: Take 25g of all-purpose flour, sugar, water and white oil, and mix them into a dough. To make pastry: take low-gluten flour, 60g white oil, and mix into dough. Knead and put in a basin, cover with plastic wrap and let it rest for 20 minutes.
3.
Make red bean paste filling core. Each filling core weighs 20g, a total of 9 servings, grouped into round balls for later use.
4.
Divide the water-oil noodles and shortcrusted noodles into 9 equal portions. Cover with plastic wrap after preparation to prevent the epidermis from drying out.
5.
Take a piece of water and oil noodles, press it into thin slices, and wrap the shortbread in it.
6.
After wrapping, gather the tail and tidy it up a bit. Pack all the doses in this way.
7.
Take a packaged agent and roll it into a beef tongue-shaped dough.
8.
Roll the dough sheet from top to bottom, making it as tight as possible.
9.
Roll into small sticks. Roll up all the sticks in this way. Cover it with plastic wrap and let it rest for 10 minutes.
10.
Take a small stick and place the side with the interface upwards on the panel vertically.
11.
Continue to roll it into beef tongue-like dough, this time it will be slightly longer.
12.
Roll the dough sheet from top to bottom, making it as tight as possible.
13.
Roll into small sticks. Roll up all the sticks in this way. Cover with plastic wrap after preparation and continue to relax for 10 minutes.
14.
Take a small stick and press it flat, put the side with the joint upward, wrap the two ends toward the middle, and wrap it into a ball.
15.
Press the flat jelly and roll it into a round dough. Use a knife to cut out four knives as shown in the figure. Do not cut the center.
16.
Cut each portion into radial tassels, and don’t cut it in the center.
17.
Hold the dough sheet with your hands and place the filling core in the center.
18.
After wrapping, gather the tassel with a tiger's mouth and pinch it tightly.
19.
After finishing a little, turn the ends of the tassels outwards to make the shape more beautiful. Pack all the dim sum dough in this way.
20.
Preheat the oven 180 degrees. Brush the pastry dough with whole egg liquid.
21.
The upper and lower fire is 180 degrees for 25 minutes, and the middle layer is roasted. Depending on the situation, at the later stage of baking, avoid over-coloring on the surface and can be covered with tin foil. After roasting, you can sprinkle a little bit of preserved fruit on the flower core, which can of course be omitted.
22.
Open the love of life in gourmet mode,
23.
Carefully grind it into a painting of ink and wash, lightly staining the sky in October.
24.
Only because of the time of the month, bringing the quiet of autumn together,
25.
I have the whole season.
26.
Hush~Don't talk,
27.
Listen to the sound of a flower blooming.
Tips:
1. Please increase or decrease the baking temperature and time according to your home's oven situation and the number of baked snacks.
2. Liuliu doesn't like too sweet, so the amount of sugar is not too much. You can increase the amount of sugar appropriately according to your personal preference.
