Swan Cake by The Swan Lake

Name: Swan Cake by The Swan Lake
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 250g Flour; 1/2 egg; 110g water; 40g butter; 20g Sugar; 1 package Red bean paste; 170g Butter (for wrapping)

by Little Lotus in the Wind

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

When the wind of home baking swept the country, the girls all went to learn how to make macarons. It seemed that they had learned how to make that girl's breasts, and they immediately became beautiful. The more unsuccessful, the more strenuous it is to complete it independently. As everyone knows, Chinese traditional dim sum is not inferior to macarons, and it is not easy to make. It is not easy to make. Believe it or not, take a look at this first-class swan pastry, is there any heart that touches you?
When a group of beautiful swans danced around the azure swan lake, love came quietly, and the two swans quietly left the group, among the reeds, before the flowers, and the moon came to me. Soon, the crystallization of love also came. By the Swan Lake, everything is so natural and beautiful.

Ingredients

250g Flour
1/2 Egg
110g Water
40g Butter
20g Sugar
1 package Red Bean Paste
170g Butter (for Wrapping)

Swan Cake by The Swan Lake

1. 1. Put the flour, eggs, water and 40g butter in the main ingredients into the basin, and let the dough into a moderately soft and hard dough stand for more than half an hour for later use (depending on the temperature, the hardness of the butter will be different, so Determine the softness and hardness of the dough according to the softness and hardness of the butter).

2. 2. Put the butter in a fresh-keeping bag and roll it into 3 or 4 mm thick slices. Before rolling, tap the butter lightly with a rolling pin to increase the ductility and make it easier to roll.

3. 3. Roll the dough into slices 2.5 times the size of the butter, and put the butter on it.

4. 4. Pack the butter tightly, and gently tap the dough with a rolling pin.

5. 5. Roll the dough into a large piece and fold it in threes like a quilt.

6. 6. Repeat the steps of tapping, rolling out, and folding the dough sheet three times in total.

7. 7. Roll the folded dough into a square piece about 1 cm thick, and cut into four long strips about 6-8 cm wide. Brush a little water, and stack 4 layers.

8. 8. Cut the chilled dough into thick slices about half a centimeter.

9. 9. Gently roll out the noodles and wrap in the red bean paste. When you pack it, notice that the lines of the butter and dough are in one direction along the body of the swan.

10. 10. When it is wrapped, smear the edge of the dough piece with egg white and glue it. An upturned tail is pinched on one side, and a hollow neck is pinched on the other side, leaving a place for the head of the swan.

11. 11. After everything is wrapped, deep fry in a frying pan until golden brown. When the oil temperature is about 120 degrees Celsius, add it and fry it on a low fire.

12. 12. Combine the flour, butter, water and sugar in the auxiliary materials into a dough, knead it into a swan head, bake it in the oven until golden brown, draw the eyes and goose crown with chocolate, and insert the swan head into the body of the goose.

Tips:
The body of the swan must be fried, and the color and layering of the roast are not good for the fried. The swan head must be roasted, as it cannot be shaped.