Taste Memory---five-ren Small Meringue
1.
First, make shortbread noodles. After the flour is sifted, the powder wall is laid, and white oil is placed in the center of the powder wall.
2.
Strip the softened white oil around the powder to form a paste, and then use a scraper to pinch the powder to the center and knead it into a dough.
3.
Knead the dough repeatedly to lighten the color, knead it into a dough and wrap it in plastic wrap for later use.
4.
Make water and oily skins, sift the flour and build a powder wall, add white oil, powdered sugar, milk powder, warm water and honey in the middle, mix well, and slowly pour it into the powder wall.
5.
Use a scraper to knead in the center and spread powder around to form a batter in the center.
6.
Repeatedly rub the dough several times until the dough is smooth and not sticky, wrap it in plastic wrap, and relax with the pastry for more than one hour for later use.
7.
Place the black sesame and white sesame in the oven at 160 degrees and roast for 5 minutes until they are fragrant. After the white sesame turns yellow slightly, take it out and cool.
8.
Put the peanut kernels and walnut kernels in the oven, roast them at 160°C for about 8 minutes until they are fragrant, then take them out and let them cool.
9.
Peel and crush the cooled peanut kernels and walnuts. (It doesn’t need to be too crushed, the granular taste is better)
10.
The crushed dried fruits, black and white sesame seeds, green and red shreds, and crushed rock sugar are all put in a basin and mixed evenly. Pour in white sugar, white oil, and cooked flour and mix well. (It can be adjusted according to the actual situation, as long as the kneaded filling is of suitable softness and hardness, and it is easy to form a dough.
11.
Cover the finished five-nut stuffing with plastic wrap and let it stand for half an hour. (Successfully made fillings will not leak oil or separate)
12.
Divide the filling into equal parts and roll into small balls. (20g/piece)
13.
Divide the water and oil crust dough and the pastry dough into equal parts. (20g/piece)
14.
Wrap the shortbread dough with water-crusted dough and seal it tightly to prevent it from running out during rolling.
15.
Cover the wrapped dough with plastic wrap and let it rest for 20 minutes.
16.
Turn the loose dough with your mouth down, roll out the rectangular piece with a rolling pin, turn the dough over and roll it up from bottom to top.
17.
Place the dough upwards and cover it with plastic wrap to prevent the dough from drying out.
18.
Take out the dough, place the dough downwards and gently press it with a rolling pin, roll it out again into a long strip, and roll it up from the bottom up into a roll; let it sit down and relax for about 20 minutes.
19.
Take a dough roll, fold it in half from the middle, press it into a sheet, and roll it into a round dough.
20.
Put the five-nut filling in the middle, wrap it with dough, close the mouth and pinch it round, and place it down.
21.
Place it in a baking tray, gently press it into a pie shape with your hands, dot the plum blossom dots with edible red pigments, and bake in the oven.
22.
Preheat the oven to 180 degrees, and bake for 25 minutes for the middle layer.
Tips:
Pastry has always been a representative of Chinese desserts, made into various shapes of pastry and fillings with different flavors, not only looks good, but also tastes very good.
Pastries are divided into large pastry and small pastry. Large pastry is similar to western-style pastry. Large oil skin is wrapped in large pastry. The advantage is that it is fast, efficient, and can be produced in large quantities. The disadvantage is that it is not easy to roll evenly and the layer of pastry is less. , Poor crispness. The commonly used method of homemade production is small-packed pastry. The oily skin and pastry are divided into small doughs and then wrapped and rolled separately. The advantage is that it is easy to roll, the level is clear, and the crispness is good. The disadvantage is that the speed is slow, the efficiency is low and it is not suitable for mass production. The puff pastry is made of fat and sugar to form a plastic dough, which is shaped and baked to form a product with no layered structure and crisp taste.
1. The baking time is slightly different according to the capacity of your own oven. Observe while roasting. After roasting for 20 minutes, you can take out a piece and cut it into the oven. When it is cooked, it will be out of the oven.
2. The repeated rubbing of the shortbread noodles is to make the oily noodles envelop the air with the rubbing. The lighter color after repeated rubbing is because the air is mixed in, and the air is heated and expanded after baking, which will make the shortening effect better.
3. Wrap tightly on the water-oil-wrapped pastry noodles, otherwise the oil will run out during rolling. When folding and rolling, pay attention to the smooth technique, do not use brute force, otherwise it is easy to roll the dough and cause the dough to be mixed.
4. The dough will produce gluten during the making, and the gluten dough will affect the making of the pastry and the taste of the finished product. Therefore, there are several relaxation processes in the making. Please do not omit the newbies. In addition, pay attention to the relaxation and packaging of the dough materials. Cover it with a damp cloth or plastic wrap to keep it moisturized, otherwise it will dry out easily and affect production.
