Warmth of Winter-bauhinia Crisp, Cherry Crisp
1.
Mix the water and oil leather materials, and stir slightly with a silicone spatula.
2.
Knead into a smooth dough with your hands. Put it in a fresh-keeping bag and let it rise at room temperature for 30 minutes.
3.
Mix the ingredients of the pastry until they form a dough. After the dough is kneaded, cover with plastic wrap and let it stand at room temperature for 30 minutes.
4.
Divide the proofed water and oily skin dough into 12 equal parts, and the pastry dough into 12 equal parts.
5.
Press each piece of water and oily skin into a round shape, wrap the shortbread like a bun, and pinch tightly.
6.
Roll the wrapped dough into an oval shape with a rolling pin, and roll it up in the direction of the arrow as shown in the figure.
7.
Roll all 12 doughs, cover with plastic wrap and let them rest for about 15 minutes.
8.
When the dough is relaxed, divide the red bean paste into 12 pieces, each about 12 grams.
9.
The loosened dough is rolled again with a rolling pin and rolled up in the direction of the arrow as shown in the figure.
10.
Cover the rolled dough with plastic wrap and let it relax again for 15 minutes.
11.
Roll each piece of loose dough into a round shape, and then wrap the red bean paste filling like a bun
12.
The wrapped dough is closed down, gently press into a round cake shape, and then cut 6 small knives evenly, do not cut the center point.
13.
Cut a small cut at the middle edge of each aliquot.
14.
Shape it into a cherry blossom shape.
15.
You can also draw two more strokes in the middle of each equal part in step 12, do not cut off, and then repeat steps 13 and 14.
16.
According to the above cutting method, you can make cherry blossom crisp or bauhinia crisp according to your preference. Brush the flower center with egg yolk liquid and sprinkle with black sesame seeds for garnish.
17.
Put it into the preheated oven and bake at 170°C for about 20 minutes. The surface will be slightly browned.
Tips:
1. Corn oil, lard and butter can all be made. Shortening with lard works best, but corn oil is the healthiest.
2. The softness and hardness of the oily skin and shortcrust dough should be about the same, and the amount of oil and water in the recipe can be adjusted appropriately.
3. Each time the relaxation time of the dough cannot be omitted, and enough relaxation time will result in a better shortening of the finished product.
4. After the pastry is wrapped in the dough in the recipe, roll it out twice and then roll it up again. The rolling action should be as gentle as possible to prevent the pastry from leaking.
