Peach Blossom Cake
1.
Prepare the ingredients first. The lard is made by buying fat pig fat, and the red bean paste is also made by yourself. Two types of flour are used this time, arowana for pastry and wheat flour for pastry, and arowana for bread and wheat flour for oil crust.
2.
First make the oily skin, put all the ingredients of the oily skin into the container and knead it into a dough without kneading it smoothly.
3.
Put all the pastry materials into the container and mix them evenly with a spatula.
4.
Wrap the oily skin and shortbread with plastic wrap and put them in the refrigerator for about an hour. If it is not made in summer, the dough does not need to be refrigerated. In summer, the temperature is high and the lard in the dough will quickly melt away, so refrigerate it before use.
5.
Take out the refrigerated dough, put in a drop of toner, and knead the dough until the film can be pulled out.
6.
Divide the oily skin and shortbread into 16 equal parts. The oily skin is about 17g/piece, the shortbread is about 11g/piece, and the red bean paste is also divided into 16 parts, 25g each. Respectively round the oily skin, shortbread, and red bean paste, and remember to cover with plastic wrap to moisturize.
7.
Squeeze an oily skin, wrap it in an oily pastry, push up with a tiger's mouth, wrap the oily pastry tightly, pinch the mouth tightly to avoid leakage.
8.
Wrap all the dough in turn. Cover the dough with plastic wrap and proof it for about 15 minutes. The temperature is high in summer. To avoid the lard from melting, put it in the refrigerator.
9.
After proofing for 15 minutes, take a dough and squeeze it up and down into a tongue shape, and roll it up from top to bottom.
10.
Make all the dough in turn, cover with plastic wrap and continue proofing for about 15 minutes.
11.
Take a proofed dough, roll it up with the mouth open, and roll it up from top to bottom.
12.
Make all the dough in turn, cover with plastic wrap and let it stand for about 15 minutes.
13.
Take a piece of dough and press the two ends inward, roll out the bag and add the bean paste filling, close the mouth with a tiger's mouth, pinch it tightly.
14.
Flatten the dough wrapped in red bean paste and cut 5 cuts from the outside to the inside, leaving a little bit in the middle and don't cut it off.
15.
Pinch the outer edges of the dough with your hands to form the shape of petals, and cut out the stamens in the middle with a knife.
16.
Make all the dough in turn, leaving a space between the dough, and place it on the baking tray. In the middle of the dough, use chopsticks to light a little egg yolk, and sprinkle a little black sesame or white sesame.
17.
Preheat the oven to 170 degrees. After the preheating is in place, put the baking pan in the middle of the oven and bake for 20 minutes before it is out of the oven. Eat it while it's hot, so that it's crispy.
Tips:
1. For Chinese pastry, the dough needs to be proofed after each operation step. The proofing time is about 15 minutes. When proofing, the dough should be covered with plastic wrap to keep it moisturized to prevent the dough from drying out.
2. The petals can be 5 petals or 6 petals, or more, this is optional, but at least 5 petals are required.
3. The temperature and baking time of the oven must be determined according to the temperament of your own oven.
