Peach Blossom Cake

Name: Peach Blossom Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Arowana Wheat Core Noodles; 50g lard; 20g Powdered sugar; 20g water; 120g Arowana Pastry Powder; 2g Red yeast powder; Some Egg liquid; Some Black sesame; 400g Red bean paste

by Grid blue

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

During the Mid-Autumn Festival, make some traditional Chinese peach blossom cakes to meet the occasion. In traditional festivals, in addition to eating moon cakes, you might as well have some traditional Chinese pastries. They are crispy and delicious, with distinct layers. The key is to have a super high appearance.
The color of the peach blossom pastry is very beautiful with red yeast powder. You can also use red food coloring to adjust the color, but you must remember to use too much, the color will not be so pleasing to the eye.
Peach blossom pastry is divided into three parts, pastry, crust and filling. The flour needed for pastry is low-gluten flour, all-purpose flour is used for the oil crust, and the filling is generally red bean filling. The water and oil skin part is composed of water, lard and all-purpose flour. It is kneaded by hand or machine to form a smooth dough. The film can be pulled out in the best state, and it will not break in the process of making. I used Arowana's cob wheat flour, which easily comes out of the film. The pastry part is made up of low-gluten flour and lard. The low flour of the pastry part is made of arowana pastry powder, which is made of 100% high-quality wheat flour. The pastry made from this high-quality flour is not easy to gluten, and the color of the food is beautiful. The taste is crisp and fragrant. "

Ingredients

Peach Blossom Cake

1. Prepare ingredients.

2. Mix the water and oil leather raw materials together. Put it in a cook machine or knead it into a smooth dough.

3. Put the ingredients of the shortbread part together.

4. Knead into a ball by hand, knead until the color is even, cover with plastic wrap and put in the refrigerator for 20 minutes.

5. Knead the water and oil skin part until the surface is smooth and the film is formed, and cover with plastic wrap to relax for about 30 minutes.

6. Divide the red bean paste into 16 portions, 20 grams each. Cover with plastic wrap after rounding.

7. The loose oily skin is divided into 16 parts and rounded. Cover with plastic wrap. Divide the shortbread part into 16 equal parts, cover with plastic wrap and relax for 20 minutes.

8. Roll out the loose oily skin with a rolling pin to wrap the oily pastry. Be sure to squeeze the mouth tightly.

9. After everything is wrapped, cover with plastic wrap to relax.

10. Take out the loose dough and roll it into a beef tongue shape.

11. Roll up from one end.

12. After everything is done, cover with plastic wrap and continue to relax for 20 minutes.

13. Use a rolling pin to push forward and backward from the middle.

14. After rolling it, continue to roll it up. Remember not to break the skin when rolling. After rolling all out, cover with plastic wrap and relax for 20 minutes.

15. Take out a dough, turn it up on both sides, roll it out into a circle, and place the red bean paste in the center. Be sure to squeeze your mouth tightly when you pack it, and use the tiger's mouth to close it inward.

16. After wrapping, the mouth is facing down.

17. Press it with your palm, then use a rolling pin to slightly roll it into a circle. Use a knife to cut an average of 5 pieces.

18. Pinch the two sides with your thumb and index finger, and pinch the two sides together, be sure to pinch a few more times, and adjust the shape by the way, because it is easy to open during the baking process.

19. Use a sharp blade to cut out the stamens, use a small wooden stick to dot the egg liquid, and sprinkle some black sesame seeds on it.

20. Preheat the oven up and down at 180 degrees, and put the peach blossom pastry in the middle of the preheated oven.

21. Bake at 180 degrees for 30 minutes.

22. After baking, put it on the drying net and let it dry.

Tips:
1. The oily skin must be out of the film, so the choice of flour is also very important. The oily skin will not break easily during the remaking process, otherwise it will break so that you want to cry.
2. This is a very time-consuming production process, almost every step requires "relaxation" and "standstill". If you can't eat hot tofu if you are impatient, you must be patient.
3. This is a production process that cannot be done without the plastic wrap.

Peach Blossom Cake

Ingredients

Peach Blossom Cake

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