Red Bean Paste and Peach Blossom Crisp
1.
Prepare the materials used.
2.
The oily skin material is kneaded into a smooth and tough dough with a cook machine.
3.
Mix the pastry ingredients and knead evenly, and then drop 2 drops of red velvet essence, knead it evenly and turn it into pink.
4.
Cover 2 parts of dough with plastic wrap and let it rest for about 30 minutes.
5.
Diced orange zest and dried cranberries are chopped into the bean paste filling, mixed evenly and divided into 12 portions about 20g each. Knead and cover for later use.
6.
Divide the oil skin into 12 portions, about 20g each, divide the shortbread into 12g each, and then round. Flatten the oily skin, wrap the oily pastry, and harvest it into a dough. After all the dough is made, let it rest for about 15 minutes.
7.
Take a portion of the wrapped dough and flatten it with the mouth facing upwards, roll it into a beef tongue shape, and roll it up from top to bottom to complete the first roll.
8.
Roll the dough for the second time after all the dough has been rolled. After all the dough is ready, cover and relax for 15 minutes.
9.
Take a pie dough, press the middle and squeeze the two ends, roll out the top, bottom, left, and right sides once, wrap it in the bean paste and close the mouth.
10.
Flatten the dough, cut it into 5 pieces with a sharp knife, do not cut the middle, cut 2 slits in the middle of each piece, pinch the end of the dough slightly into a pointed shape, and arrange it into a peach blossom state.
11.
All the dough is prepared and arranged in a baking pan lined with oil cloth, spaced a certain distance.
12.
Put more egg yolk in the middle, and sprinkle with black sesame seeds.
13.
COUSS intelligent electric oven CO-750A, preheat up and down 180 degrees in advance, after the preheating is complete, put the baking tray into the middle layer, and bake for about 25 minutes.
14.
After the baking is over, the peach blossom crisp is immediately out of the oven, and it can be sealed and stored after it is placed on the grid.
Tips:
Tips:
1. The above ingredients can make 12 peach blossom cakes.
2. Because there is lard in the oily skin dough, it is easy to knead out the film, and knead it to a state of good stretchability, and the subsequent rolling will be better.
3. The dough making process is similar to that of egg yolk puff pastry. After each roll is completed, it can be relaxed for 15 minutes before proceeding to the next operation. During the operation, all materials must be covered with plastic wrap to avoid drying.
4. When cutting the shape, try to make each petal the same size, and the petals will be more beautiful at the end. The faint pink, just like the peach blossoms in spring, beautiful!
5. The bean paste filling is mixed with a small amount of dried fruit, which is sweet and sour, adding flavor; the crispy skin and the sweet and sour filling make the whole peach blossom pastry rich in taste.
6. The baking temperature and time are for reference only, please adjust appropriately according to the temperature performance of each oven.
