#the 4th Baking Contest and is Love to Eat Festival#peach Blossom Cake
1.
Reconcile the water-oil noodles and the shortbread noodles separately. Tips: I weighed the ingredients of the water-oil noodles and shortcrusted noodles in grams respectively, and then put them in the fresh-keeping bag and mixed them. This is not sticky, convenient, and even.
2.
Divide the reconciled water-oil noodles and shortcrusted noodles into 20 portions according to the weight of the red bean paste. Because it is slow to make, remember to cover all the divided dumplings with plastic wrap. Use one to take one, so as not to make the later ones. The previous one is dry. Weight of a single portion of dough and red bean paste: 20g water and oil noodles, 15g pastry noodles, 15g red bean paste
3.
Take out a water and oil dough and roll it into a circle
4.
Take out a shortbread dough and place it on the water and oil noodles
5.
Wrap the pastry dough with water-oil noodles.
6.
Put the rolling pin in the middle. Roll up and down into pieces as shown in the figure. Be sure to roll it up from the middle and roll it down. Don't roll it back and forth, otherwise it will peel.
7.
Roll up the long film rolled in the previous step as shown in the picture
8.
Put the rolled up roll upright, put the rolling pin in the middle, as shown in the picture, roll it up, roll it down, roll it out
9.
As shown
10.
Click the middle position and pinch the two sides together toward the middle.
11.
Pinch the other side together as shown, and seal
12.
Press flat and roll it into a circle as shown in the figure
13.
Put on a red bean paste
14.
Fold the skin inward, wrap the bean paste inside, close the mouth, and then turn it over, turning the unclosed side up. Press once in the middle with your finger.
15.
As shown in the figure, cut out five equal cuts with a knife, and then cut short cuts in the middle of each.
16.
If the depression in the middle is not obvious, you can press it again with your finger. Then, as shown in the figure, pinch the two cuts together to shape the petals.
17.
Dip your chopsticks in the red edible coloring and put a small red dot in the middle.
18.
Because it is slow to make, remember to cover the finished plum pastry with plastic wrap to prevent the latter from being done and the front from being dry.
19.
Separate the egg yolk from the egg and beat it up.
20.
Brush evenly with egg yolk liquid on each surface
21.
Preheat the oven, put it in the baking tray, and heat up and down at 230 degrees for 20 minutes.
22.
Bake, take out
23.
You can see layer by layer, crispy and delicious.
24.
Good-looking and delicious
Tips:
1. Remember to use a rolling pin to roll up and down from the middle of all the movements of rolling the dough sheet. Don't roll it back and forth.
2. Remember to cover the divided dough and red bean paste with plastic wrap to avoid drying out.
