Peach Blossom Crisp: Burn Ten Miles of Peach Blossoms, Take One to Heart,

Peach Blossom Crisp: Burn Ten Miles of Peach Blossoms, Take One to Heart,

1. Let's make the oil skin first: weigh the oil skin material and put it in the basin.

2. .Stir with chopsticks until there is no dry powder.

3. Knead until the surface of the dough is very smooth

4. Put on plastic wrap or plastic bag.

5. Start making pastry: Weigh the pastry ingredients and put them in a basin.

6. Stir until there is no dry powder, continue to knead the dough until the color is uniform.

7. Wrap the dough with plastic wrap and relax

8. After relaxing for about 20 at room temperature, divide the loosened oily skin dough into 24 portions, each about 18 grams.

9. Divide the loose pastry into 24 portions, each about 13 grams.

10. Flatten a small oil-crusted dough, and place a small short-crusted dough in the middle of the dough.

11. Fill the mouth like glutinous rice balls. Squeeze and close your mouth tightly, be sure to pack it tightly. Make the bag with the mouth down, cover it with plastic wrap, and let it rest for about ten minutes.

12. After the dough is relaxed, take a small dough, wrap the mouth down, flatten it, turn it over, and use a rolling pin to evenly roll it into an oval long strip from the middle to the ends.

13. From top to bottom, gently roll up with your fingertips.

14. Roll it up one by one, put on plastic wrap, and continue to relax.

15. About ten minutes or so, after the dough relaxes, take a small dough, squash it, turn it over, and use a rolling pin to roll it evenly from the middle to the ends into an oval strip like the first time.

16. As mentioned earlier, roll up gently with your fingertips from top to bottom. Roll up in turn, close down, cover with plastic wrap, and relax for 10-15 minutes.

17. After the dough is relaxed, take one, fold the two ends in between, then squeeze the four corners and close it into a round shape, and then flatten it. Use a rolling pin to roll it into a thick crust on both sides, not too thin.

18. Divide the bean paste into 24 portions, about 20 grams each, put them in the refrigerator and take them out 5 minutes before use. Take a pie crust and place the bean paste filling in the center. Pinch your mouth tightly. Close the mouth down, squeeze it in a slightly rounded shape, and use a rolling pin to roll it into a circle with a diameter of about 7-8 cm.

19. Cut out 6 petals with a blade. Gently cut twice with a blade on each petal, taking care not to cut the bottom.

20. Pinch the two sides of the tip of the petals and squeeze out the petals. When you squeeze the petals, you can squeeze them in the middle.

21. In the center of the peach blossom crisp, brush a little egg liquid or water, and then garnish with some black sesame seeds.

22. The oven is 160 degrees, and the fire is up and down. After preheating, bake for about 30 minutes, depending on the temper of each oven. Come out immediately after baking.

23. The delicious peach blossom cake is ready