Yuan Bao Crisp
1.
First pour the water and oily skin materials into the bread machine and knead it to the expansion stage; knead the shortbread materials into a dough by hand; divide the Uspeed and the watery oily skin into 20 parts respectively
2.
Take a portion of the water and oily skin, squeeze it with the palm of your hand, put it in a piece of shortbread, and pinch tightly
3.
Wrap everything well~roll into a beef tongue cake shape, cover with plastic wrap and let stand for 10 minutes at room temperature
4.
Roll it out again, roll it up, cover with plastic wrap and let stand for 10min at room temperature
5.
Roll out the noodle roll, wrap it in the filling, slowly push it towards the center with the mouth of the tiger, wrap the filling, and pinch it tightly. It is the same as making red bean pastry here. Now you need to pay attention!
note! ! High energy ahead! ! !
6.
Roll the stuffed dough into a cylindrical shape
7.
Use a rolling pin to flatten both ends
8.
Use your hands to squeeze the squashed area a little bit
9.
Fold the squashed ends up
10.
Tuck the four corners inward, pinch tight
11.
Open both ears
12.
Brush with egg yolk liquid, preheat the oven, 180℃, middle layer, upper and lower heat, 25min
13.
Tips:
When making this kind of pastry Chinese desserts, I have always emphasized the need to knead the water and oily crust to the expansion stage, so that it is very convenient for me to make the pastry and filling, and the taste of the desserts is also very good. ~
