#四session Baking Contest and is Love to Eat Festival#sansheng Iii Peach Blossom Crisp
1.
All the ingredients are ready
2.
Put all the ingredients of the oil crust into the bucket of the bread machine and start the dough mixing program (about 20 minutes)
3.
Mix low flour and lard in pastry ingredients
4.
Knead
5.
About 20 minutes, the oily skin dough is kneaded to the expansion stage, and under inspection, the transparent film can be pulled out
6.
Put the kneaded crust and shortbread into a fresh-keeping bag and let it rise for about 30 minutes
7.
Add a drop of pink food coloring to the pastry and knead it well
8.
Divide the oil skin and shortbread into 14 portions
9.
Take a portion of the oily skin, flatten it, wrap it in a portion of the oily pastry, close it tightly, place it down, wrap it all up and cover it with plastic wrap
10.
The mashed purple potato is also divided into 14 portions, knead into balls, and put on plastic wrap for later use
11.
Take a portion of the dough and roll it into a tongue shape with a rolling pin
12.
Roll up, all rolled up, covered with plastic wrap, and proofed for 20 minutes
13.
Take a portion and squash
14.
Roll it out again, roll it up
15.
Roll all out, cover with plastic wrap again, and let it stand for 20 minutes
16.
Take a half-fold, press down from the middle with your thumb, and squeeze both ends tightly
17.
Flatten the dough, roll it out, and wrap it with purple sweet potato filling
18.
Slowly tighten the dough with a tiger's mouth, knead it into a ball, place it with the mouth down, and wrap it all up (in the process of making, cover it with plastic wrap) for 20 minutes.
19.
Flatten the dough slightly and roll it into a circle with a rolling pin
20.
Use a spatula to cut the noodles into six equal portions, each with two shallow patterns
21.
Pinch the edges
22.
Brush the egg yolk on the center of the flower, sprinkle with black sesame seeds for decoration
23.
All done
24.
Put it in the preheated oven at 170°C and bake for 35 minutes (adjust according to your own oven situation)
25.
Finished product
Tips:
1. The oily skin must be thoroughly kneaded. Warm water is needed. The oily skin oil is very malleable, so that it will not break the crisps when it is rolled and folded many times.
2. After each roll, be sure to proof it for 20 minutes, and be sure to cover with plastic wrap to prevent the surface from drying out.
3. The baking temperature is for reference only.
