#四session Baking Contest and is Love Eating Festival#creative Chinese White-crust Pastry is More Than Every Year
1.
Prepare ingredients. All-purpose flour: 150g, sugar: 15g, water: 70g, low-gluten flour: 120g, white oil (lard): 85g, bean paste: 130g, food coloring: appropriate amount. This party can make two sets of the same type of dim sum every year. You can increase or decrease the quantity of ingredients according to the quantity produced.
2.
Making water and oil noodles: Take 25g of Chinese gluten powder, sugar, water and white oil, and make it.
3.
Make a smooth dough, cover with plastic wrap and let it rest for 20 minutes.
4.
To make shortbread noodles: take low-gluten flour and 60g white oil, and make it.
5.
Rub it evenly with a rubbing technique, moisturize it without particles, round it and place it in a basin, cover it with plastic wrap and let it rest for 20 minutes.
6.
Make red bean paste filling core. The main body of the snack needs 60 grams of filling, and the carp needs 5 grams of filling. The total amount of this filling is two sets.
7.
Make a set of desserts by taking half of the water, oily crust and puff pastry. Divide the water, oily skin and shortbread into four parts, one of which is the largest, which is twice the size of the other doughs.
8.
Dye the water and oil leather. The largest dough is the original color, and the other two pieces are dripped with a little red food coloring, and they are combined into two red water and oil noodles to prepare the hollow frame and carp; take another part of the water and oil noodles, and half drip a little blue food coloring to prepare spray , And the other half is dripped with a little yellow food coloring to prepare fish scales. It should be noted that the two pieces of pastry corresponding to the two portions of water and oil noodles should also be separated according to this size ratio.
9.
Wrap crisps. Take a piece of water and oil pasta, roll it into a dough piece, and place the pastry in the center.
10.
The technique is as follows: use the tiger's mouth with one hand to close up the water and oily skin, and the other hand to assist in pressing down the shortbread.
11.
Pinch the tail together tightly, and wrap all the primary colors and colored surfaces in this way.
12.
Take a packaged agent and roll it into a beef tongue-shaped dough.
13.
Roll the dough sheet from top to bottom, making it as tight as possible. Roll up all the sticks in this way. Cover with plastic wrap after preparation and let it rest for 10 minutes.
14.
.Take a small stick and place the side with the interface up and vertically on the panel.
15.
Continue to roll it into beef tongue-like dough, this time it will be slightly longer. Roll the dough sheet from top to bottom, making it as tight as possible.
16.
Roll up all the sticks in this way. Cover with plastic wrap after preparation and continue to relax for 10 minutes.
17.
Take the small stick of primary color and press it flat, put the side with the interface up, wrap the two ends toward the middle, and wrap it into a lotion.
18.
Press the flat jelly and roll it into an oval dough sheet, and place the filling in the middle of the dough sheet. Wrap the fillings and tidy them up a bit.
19.
Before making, draw a frame pattern on oil paper in advance. Take a piece of red noodles and roll them into noodles, and carve out the hollow patterns according to the drawing.
20.
Fix the frame to the main body of the snack. Before fixing the border, fine-tune the size of the main body of the snack according to the size of the border to make the border match the edge of the main body.
21.
Take a piece of red dough, roll it into a dough sheet, and pack 5 grams of filling. Use a fish mold to knock out the shape of a carp.
22.
Use tools to carve shallow grooves on the fish body, embed the yellow surface to embellish the fish scales and eyes.
23.
Preheat the oven 180 degrees. Make waves on the blue surface, and fix the waves and fish on the main body of the snack.
24.
The upper and lower heat is 180 degrees for 30 minutes, and the middle layer is roasted. Depending on the situation, at the later stage of baking, avoid surface staining and can be covered with tin foil.
25.
Every year there is a fish is a homophony of "every year there is more than", and it is one of the most representative languages of Chinese traditional auspicious blessings.
26.
A surplus year after year represents an abundance of life, and every year there is excess wealth and food.
27.
As people become more affluent in material life, our understanding of abundance is richer and deeper than that of the ancients, but no matter what, the expectation of happiness is always eternal.
Tips:
1. The pattern is drawn purely by hand. After you master the engraving method, you can draw any pattern for decoration as you like.
2. This can be used to make two sets of this snack. Don't waste the remaining corners, and you can also make a non-shaped snack.
3. The filling core is a purchased bean paste filling with high sweetness, so I don't use much sugar, and the taste is moderate. If you like sweetness, you can increase the amount of sugar according to your preference.
4. The draught of each type of flour is different, please increase or decrease the amount of water according to your own flour situation.
5. Please set the temperature and baking time according to your own oven conditions.
6. Please do not reprint without the author's authorization, stealing pictures will be punished, thank you.
7. For more food, please follow my Sina Weibo @twinsliuliu's fancy food.
