[tianjin] The Four Lucky Treasures of Creative Chinese White Pastry
1.
Prepare ingredients. All-purpose flour: 150g, sugar: 15g, water: 70g, low-gluten flour: 120g, white oil (lard): 85g, bean paste: 160g, food coloring: appropriate amount.
2.
Making water and oil noodles: Take 25g of Chinese gluten powder, sugar, water and white oil, and make it.
3.
Make a smooth dough, cover with plastic wrap and let it rest for 20 minutes.
4.
To make shortbread noodles: take low-gluten flour and 60g white oil, and make it.
5.
Rub it evenly with a rubbing technique, moisturize it without particles, round it and place it in a basin, cover it with plastic wrap and let it rest for 20 minutes.
6.
Make red bean paste filling core. Each filling core weighs 20g, a total of 8 servings, grouped into round balls for later use.
7.
Divide the water-oil noodles and shortcrusted noodles into 11 equal parts. Add a little red, yellow, and green food coloring to three parts of the water and oil noodles.
8.
Wrap crisps. Take a piece of water and oil pasta, roll it into a dough piece, and place the pastry in the center.
9.
The technique is as follows: use the tiger's mouth with one hand to close up the water and oily skin, and the other hand to assist in pressing down the shortbread.
10.
Pinch the tail together tightly.
11.
According to this method, all primary colors and color surfaces are packaged.
12.
Take a packaged agent and roll it into a beef tongue-shaped dough.
13.
Roll the dough sheet from top to bottom, making it as tight as possible.
14.
Roll up all the sticks in this way. Cover with plastic wrap after preparation and let it rest for 10 minutes.
15.
Take a small stick and place the side with the interface upwards on the panel vertically.
16.
Continue to roll it into beef tongue-like dough, this time it will be slightly longer. Roll the dough sheet from top to bottom, making it as tight as possible.
17.
Roll up all the sticks in this way. Cover with plastic wrap after preparation and continue to relax for 10 minutes.
18.
Take a small stick and press it flat, put the side with the joint upward, wrap the two ends toward the middle, and wrap it into a ball.
19.
Press the flat jelly and roll it into a round dough.
20.
Wrap the fillings and tidy them up a bit.
21.
Make a big blessing character. Take a small piece of red noodles, roll them out and cut them into squares, then take a small piece of yellow noodles, roll them out, and engrave blessings. Paste the word "Fu" on the red square piece.
22.
Pinch out the ingot.
23.
Take a small amount of red noodles and squeeze out firecrackers and small plum blossoms.
24.
Take a small amount of green noodles and roll out a round sheet, then take a small amount of yellow noodles to make a lantern, and stick the lantern on the green noodles.
25.
Preheat the oven 180 degrees. According to personal preference, stick the finished elements on the fillings of the pastry blanks as you like.
26.
The upper and lower fire is 180 degrees for 25 minutes, and the middle layer is roasted. Please set the temperature and baking time according to your own oven conditions. Depending on the situation, at the later stage of baking, avoid surface staining and can be covered with tin foil.
27.
Why is this dim sum named "Auspicious Four Treasures"?
28.
Fu word: Fu Qi Ying Men
29.
Firecrackers: Firecrackers Chuanxiang
30.
Lantern: Lucky Star
31.
Ingots: full of gold and jade
Tips:
1. This can be used as eight snacks. Don't waste the remaining corners. You can also make a non-shaped snack.
2. The filling core is a purchased bean paste filling with high sweetness, so I don't use much sugar, and the taste is moderate. If you like sweetness, you can increase the amount of sugar according to your preference.
3. The draught of each type of flour is different, please increase or decrease the amount of water according to your own flour situation.
4. Please set the temperature and baking time according to your own oven conditions.
5. For more food, please follow my Sina Weibo @twinsliuliu's fancy food.