Strawberry Crisp Depp Baking Lab

Strawberry Crisp Depp Baking Lab

1. 1. After sieving the flour and powdered sugar in the water and oil skin, add it to the mixing tank and mix evenly;

2. 2. Cut the butter into pieces to soften it and add it with water, and mix well at a slow speed;

3. 3. Quickly beat to the gluten completion stage, about 10-12min,

4. 4. Add strawberry sesame oil and continue to stir evenly;

5. 5 Cover the water-oil skin with plastic wrap and let it relax for 30 minutes;

6. 6. Pour the butter and low-gluten flour in the shortbread into the mixing bucket and mix at a slow speed;

7. 7. Quickly beat into dough, divide it into 20g size, and divide the water and oil skin into 30g each;

8. 8. Press the water and oil skins into round pieces and wrap them into the shortbread dough;

9. 9. Roll it out and then roll it up, relax it for 10 minutes and then roll it up and relax it for 10 minutes;

10. 10. The rolled dough ring, cut in the middle;

11. 11. Roll out into slices with the cut side facing up, and wrap the bean paste into a ball shape

12. 12 Put evenly into the baking tray;

13. 13 Adjust the Depp F1 oven to a regular heating of 190 degrees, and bake the middle layer for 18 minutes;

Tips:

Tips:
Roll out the skin of the bean paste filling, otherwise it will not be easy to bake;