Puff Pastry Dumplings
1.
Prepare the required meringue materials, weigh them accurately, soften the butter at room temperature, sift in low-gluten flour, then sieve in powdered sugar, and grasp it with your hands.
2.
Wearing disposable gloves is easier to handle. Knead it into a cylinder. The size of the cross section depends on the size of the dumpling. Then put it in the refrigerator for 30 minutes to shape.
3.
The tin foil is cut into round pieces, two to three times the size of glutinous rice balls.
4.
Then fold it into the shape of a bowl. Of course, if you have a ready-made non-stick mold, you can use it directly, and then put it in the Liulian cake mold.
5.
Put butter on the plate to prevent sticking. Put the dumplings on the plate one by one, taking care not to be too dense, otherwise they will stick together and inseparable after steaming.
6.
Use a spoon to scoop them into the folded tin foil bowl one by one.
7.
Take the puff pastry material out of the refrigerator and cut it into round slices. The thickness should not be too thick. The thickness should be about 3 or 4 mm. Carefully cover the glutinous rice balls one by one.
8.
Preheat the oven, heat up and down, the middle layer is 200 degrees, and bake for 20 minutes.
9.
Taste it right out of the oven.
Tips:
1. Just grab the butter in the meringue with your hands, don't over-mix it, or the meringue will not be crisp enough.
2. The glutinous rice balls are sticky food. They are very sticky after they are cooked, so they should be served in non-stick molds. If there is no suitable non-stick mold, you can use tin foil to fold. The non-stick effect of tin foil is particularly good.
3. The temperature and time of the oven should be adjusted according to your own oven.
