Peach Blossom Cake

Name: Peach Blossom Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 serving Oily skin; 50g All-purpose flour; 10g Sugar; 24g lard; 25g water; 1 serving Shortbread; 48g Low-gluten flour; 1 serving Pineapple filling

by Fish fish fish fish fish fish

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Peach Blossom Crisp is a court dessert with a long history and unique shape. The pink appearance makes people appetite greatly. It is a dessert made from the shape of a flower petal. The outer skin is crispy and sweet, and the inset is delicate and soft. It is baked every time and comes out of the oven. They were all so amazed that they were swept away in a while.

It is said to be the favorite pastry of the harem ladies. It was made by the imperial chef of the palace. Later, it was passed down and evolved into an improved peach blossom puff pastry. It is more convenient to make and the ingredients are very common. You can make it at hand. After a simple wrapping, rolling the skin and filling, the aroma of lard fills the house during the process of high-temperature baking~ It will always make the waiting time for baking become special and long~ Many elders just like this traditional snack , Eat a crispy shortbread cake and drink a cup of hot tea~ cozy~"

Ingredients

1 serving Oily Skin
50g All-purpose Flour
10g Sugar
24g Lard
25g Water
1 serving Shortbread
48g Low-gluten Flour
1 serving Pineapple Filling

Peach Blossom Cake

1. Make oily skin first

2. After the oily leather material is mixed into a dough, knead out the film

3. Shape it slightly into a circle, put it in a fresh-keeping bag, and chill and relax for 30 minutes.

4. The pastry material is mixed with a spatula to form a dough

5. Add a small amount of red velvet liquid, knead it into pink, put it in a fresh-keeping bag, and refrigerate for 30 minutes.

6. Take out the oil skins and divide them into small circles of 17g each, and remove the shortbread into small circles of 12g each.

7. The oil skin wraps the shortbread

8. Finally, close the mouth into a big circle. Cover with plastic wrap and let rest for 15 minutes.

9. Use a rolling pin to roll the dough into a beef tongue roll and take it out.

10. Roll it out, roll it up, cover with plastic wrap and chill and relax for 10 minutes.

11. Roll it again and again

12. Roll up

13. Fold the dough in half and flatten it into a round slice. Divide the filling into 20g small balls, spirally up and wrap the filling, and close the end with the mouth facing downwards.

14. Flatten the wrapped peach pastry into a round shape

15. Use a knife to divide evenly into 5 petals on the surface, and use your thumb and index finger to pinch the shape of the petals.

16. Put a little egg yolk on the center of the flower, sprinkle with white sesame or black sesame, put it in a baking dish, let it rest at room temperature for 10 minutes before baking.

17. The oven temperature is 170 degrees, use the middle layer, and bake for about 30 minutes.

18. After baking, you can eat it, and the crispy dregs~

19. The stuffing is not so particular. Yuyu prefers to eat pineapple stuffing, so the stuffing is pineapple stuffing. You have your favorite red beans or other stuffing. You can make stuffing. You always make it yourself. Row.

Tips:
The oily skin must be kneaded out of the film, so that it will not break after unfolding and folding several times. In summer, you need to use the refrigerator to cool down. If the room temperature is low in winter, you don't need it. You can do it flexibly.