Sansheng Iii Shili Peach Blossom Crisp

Sansheng Iii Shili Peach Blossom Crisp

1. All the ingredients of the water-oil skin, liquid first, powder type, put into the bread machine, kneading dough for 20 minutes

2. Knead the water and oily skin into a smooth dough, cover it with plastic wrap, and put it in the refrigerator to relax for 30 minutes

3. Mix all the ingredients of material B pastry evenly

4. Cut with spatula and mix into shortbread

5. Cover with plastic wrap, put it in the refrigerator and let it rest for 20 minutes

6. Cover with plastic wrap, put it in the refrigerator and let it rest for 20 minutes

7. The shortbread is also divided into 12 equal parts, rounded separately, covered with plastic wrap for later use

8. The slackened water and oily skins are divided into 12 parts and rounded up for spare use. Cover with plastic wrap. The whole process needs to be covered with plastic wrap to prevent moisture from evaporating.

9. Take a water and oil skin and press it into a round shape

10. Put a shortbread and wrap it

11. Tighten the mouth tightly, and the mouth must be tightened to avoid leakage

12. Round, close down, wrap in order

13. Take out one and squeeze it with the palm of your hand

14. Roll the rolling pin up from the middle, then roll down from the middle, into the shape of a bull tongue

15. Roll up from top to bottom

16. Roll up from top to bottom

17. Roll up the roll, cover it with plastic wrap, let it rest for 20 minutes, and cover it with plastic wrap after each step to prevent water loss

18. Roll up the roll, cover it with plastic wrap, let it rest for 20 minutes, and cover it with plastic wrap after each step to prevent water loss

19. Take out one

20. Take out one

21. Repeatedly roll, roll into a beef tongue shape

22. Repeatedly roll, roll into a beef tongue shape

23. Still roll from top to bottom

24. Still roll from top to bottom

25. Cover the rolled roll with plastic wrap and let it rest for 20 minutes. Preheat the oven up and down 170

26. Cover the rolled roll with plastic wrap and let it rest for 20 minutes. Preheat the oven up and down 170

27. Take a loose roll, take one and press it in the middle with your index finger

28. Take a loose roll, take one and press it in the middle with your index finger

29. Flip the two sides up and press flat with the palm of your hand

30. Flip the two sides up and press flat with the palm of your hand

31. Roll round with a rolling pin

32. Roll round with a rolling pin

33. Put the filling in the bag

34. Put the filling in the bag

35. Pinch tightly and close the mouth tightly to avoid revealing the stuffing

36. Pinch tightly and close the mouth tightly to avoid revealing the stuffing

37. Rub round, close down and place on the scraper, press flat with the palm of your hand

38. Rub round, close down and place on the scraper, press flat with the palm of your hand

39. Use a sharp knife to cut into five equal parts, leaving the flower core in the middle, and lightly cut two small cuts in the middle of each petal to engrave the flower stamen.

40. Use a sharp knife to cut into five equal parts, leaving the flower core in the middle, and lightly cut two small cuts in the middle of each petal to engrave the flower stamen.

41. Pinch each petal in the middle with your thumb and index finger to create the three-dimensional effect of the petals

42. Pinch each petal in the middle with your thumb and index finger to create the three-dimensional effect of the petals

43. Put in the baking dish

44. Put in the baking dish

45. Brush the egg liquid with a brush in the center of each flower stamen, sprinkle black sesame seeds

46. Brush the egg liquid with a brush in the center of each flower stamen, sprinkle black sesame seeds

47. Put it in the middle of the oven and bake at 170 degrees for 30 minutes

48. Put it in the middle of the oven and bake at 170 degrees for 30 minutes

49. Baked

50. Baked

Tips:

1. After cooling, the peach blossom pastry can be stored in a cool and ventilated place, or frozen. Before eating, spray an appropriate amount of drinking water and bake in the middle of the oven at 150 degrees for 8-10 minutes.
2. The stamen can be decorated with white sesame seeds or dried osmanthus.