Sakura Crisp
1.
Prepare ingredients. All-purpose flour: 150g, sugar: 10g, water: 70ml, low-gluten flour: 120g, white oil (lard): 85g, bean paste: 280g, food coloring: appropriate amount.
2.
To make water-oil noodles: Take 25g of all-purpose flour, sugar, water and white oil, and mix them into a dough. To make pastry: take low-gluten flour, 60g white oil, and mix into dough. Knead and put in a basin, cover with plastic wrap and let it rest for 20 minutes.
3.
Make red bean paste filling core. The weight of each filling is 35g, and it is rounded into a ball for later use.
4.
Divide the prepared water-oil noodles into 30g/pieces. Divide the shortbread noodles into 20g/pieces. Cover with plastic wrap after preparation to prevent the epidermis from drying out.
5.
Take a piece of water and oil noodles, press it into thin slices, and wrap the shortbread in it.
6.
After wrapping, gather the tail and tidy it up a bit. Pack all the doses in this way.
7.
Take a packaged agent and roll it into a beef tongue-shaped dough.
8.
Roll the dough sheet from top to bottom, making it as tight as possible.
9.
Roll into small sticks.
10.
Roll up all the sticks in this way. Cover it with plastic wrap and let it rest for 10 minutes.
11.
Take a small stick and place the side with the interface upwards on the panel vertically.
12.
Continue to roll it into beef tongue-like dough, this time it will be slightly longer.
13.
Roll the dough sheet from top to bottom, making it as tight as possible.
14.
Roll into small sticks.
15.
Roll up all the sticks in this way. Cover with plastic wrap after preparation and continue to relax for 10 minutes.
16.
Take a small stick and press it flat, put the side with the joint upward, wrap the two ends toward the middle, and wrap it into a ball.
17.
Press the flattening agent and roll it into a thinner and thicker dough sheet in the middle, and place the filling core in the center of the dough.
18.
Wrap the filling core.
19.
After wrapping, gather the tail and tidy it up a bit.
20.
Pack all the dim sum dough in this way.
21.
Place the wrapped pastry dough face up on the panel, press lightly to make the surface flat. The cherry blossom has five petals, as shown in the picture, first use a knife to divide the blank into three equal parts, and then divide each one into five equal parts.
22.
According to this method, the dim sum dough is equally divided into 15 portions. Do not cut off the central position.
23.
Every three pieces are pinched together, and a five-petaled cherry blossom appears in front of you.
24.
Press the stamp with food coloring on the surface. Preheat the oven 180 degrees.
25.
The upper and lower fire is 180 degrees for 25 minutes, and the middle layer is roasted. Depending on the situation, at the later stage of baking, avoid over-coloring on the surface and can be covered with tin foil.
26.
The cherry blossoms are as white as snow, giving people a pure beauty.
TA is elegant, refined, holy, and charming.
The flowers are small and exquisite, and five or six are gathered together in clusters on the branches.
A breeze blows, and the petals fall lightly, crystal clear like snow.
The flying petals dance like butterflies,
The cherry blossoms are like dancing elves,
Across the ends of people’s hair, around the corners of people’s clothes,
The fragrance of the wind, and the fragrance of the clothes.
Tips:
1. If there is no coloring stamp, you can use chopsticks to dip an appropriate amount of pigment and dot the red dots on the snack base.
2. Liuliu doesn't like too sweet, so the amount of sugar is not too much. You can increase the amount of sugar appropriately according to your personal preference.
