Wind Shakes The Barley

Name: Wind Shakes The Barley
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 170g Unsalted butter; 100g Powdered sugar; 4 yolk; 260g Low powder; 12g milk; 8g rum; 2g Baking powder; Some Blueberry jam; Some Dried blueberries

by Petrel's nest

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

[Works of Bai Cui's Fifth Food Contest]
Autumn is a beautiful season and a harvest season. This reminds me of a song that I like very much, Sun Li’s "The Wind Blows the Wheat Waves". Under the blue sky in the distance, there are golden wheat waves surging... Every time I hear this song, every cell in my body is very happy and enjoyable. I want to show the beautiful feeling of this song in my baking work, so that everyone who sees it and eats it will feel this comfort and happiness! This is a combination of pie and flat thin French cake. It has the crispness of pie and the soft taste of cake. I made the taste that I and my family like. It is not very sweet, but the method is simple and the taste is strong. Listening to Sun Li's song during production, both visual and auditory enjoyment, haha!

Ingredients

Wind Shakes The Barley

1. First make the pie crust, 70 grams of softened butter, add 40 grams of powdered sugar and mix well

2. Add two more egg yolks and mix well

3. Sift in 120 grams of low powder,

4. Use a rubber knife to stir and mix into a loose shape

5. Put it in a fresh-keeping bag, flatten it by hand, and put it in the refrigerator for one hour to relax it and prevent shrinkage after baking

6. When the pie crust is loose, you can make a cake batter. Add 100 grams of softened butter to the blender and blend until it becomes creamy.

7. Add 60 grams of powdered sugar and continue to stir

8. Add two more egg yolks, 12 grams of milk and 8 grams of rum, and mix well

9. Sift in 140 grams of low flour and 2 grams of baking powder and mix with a rubber knife to form a batter

10. It looks good

11. Spread butter on the baking tray and set aside

12. Take out the pie crust and roll it into large slices, not too thick

13. Spread on the baking tray

14. Roll off the edge of the rolling pin, press the bottom and the sides tightly against the mold with your hands, and pierce the bottom with a fork to prevent arching

15. Spread jam on the bottom, spread evenly, and then sprinkle with dried blueberries

16. Spread the cake batter into the cover, smooth it, and refrigerate for half an hour to solidify

17. Take it out and draw an arc on the surface with a toothpick to create a wind blowing background

18. Start to make decorations, roll out the pie, and use a small flower mold to carve out the pattern

19. Take the pie crust and knead it into a drop shape

20. Two drop-shaped bottoms are glued together, and a wheat ear is ready

21. Layers of wheat ears are layered to form a blowing wheat ear pattern, and small flowers are arranged in a circle for decoration

22. Continue to complete all wheat ears

23. Brush the egg liquid gently on the surface

24. Preheat the electric oven of Baicui PE5386, 180 degrees, after preheating, put the baking tray into the bottom layer

25. Bake the upper and lower tubes at 180 degrees for about 30 minutes, observe at any time in the middle, and cover with tin foil when the color is deepened