Peach Blossom Cake

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.