Sock bottom puff pastry is a traditional dim sum in Suzhou. It is modeled after the court's refreshments. It can be found in Jinxi, Tongli, Zhouzhuang and other water towns.
Sock sole puff pastry is a thin shortbread with dots of black sesame seeds on it, like the needle eye of the thread, so it is called the sole puff pastry. Some people say that such a crispy sweet snack can be a dirty sole, call it a sock sole crisp. I really don't know how good the stinky socks are?
But there is also a legend. According to legend, Emperor Xiaozong of Song came to Jinxi, because he was too tired and had no appetite, And Concubine Chen looked distressed and asked the local people to make some snacks for her husband. Song Xiaozong woke up and saw a stack of sock bottoms on the case, thinking that how could his beloved wife still have leisure to sew the bottom of the socks? Concubine Chen saw Song Xiaozong wake up and hurriedly delivered shortbread. Song Xiaozong suddenly realized that this "sock bottom" was a crisp and sweet shortbread, and the taste was even more fragrant and crisp than the "Dongpo cake" in the palace. The sock bottom puff pastry got its name from this.
A beautiful love story that gives the sock bottom crisp a romantic color, and also tells the long history of the sock bottom crisp for hundreds of years.
Sock bottom crisp http://www.haodou.com/recipe/1051834/
Ingredients for 12 sock bottoms:
Water oil skin: 100 grams of flour, 30 grams of vegetable oil, 60 grams of boiling water, 10 grams of caramel
Puff pastry: 80 g flour, 40 g vegetable oil
Filling: 10 g cooked flour, 50 g peanut sesame sugar powder, 10 g vegetable oil
make:
First, prepare
1. First and water oil skin: 100g flour, 10g caramel, 30g vegetable oil, 60g boiling water with chopsticks stir into a ball, put into a plastic bag, let stand for 10-20 minutes.
2. Stir in puff pastry: Heat 40g of oil, add 80g of flour and mix evenly.
3,4. Mix the filling: 10 grams of cooked flour, 50 grams of peanut sesame sugar powder, 10 grams of vegetable oil and mix together. For the preparation of peanut sesame sugar powder, see http://www.haodou.com/recipe/1050308/
Remove the waking oil skin and knead it smoothly.
Second, make raw blanks
1. Flatten the water and oil skin, put the puff pastry on top and wrap it up.
2. Roll it out slowly, don't roll it hard, roll it out without moving.
3. Fold three folds and roll out.
4. Roll up, to roll solid.
5. Divide into 12 small doughs and relax for 10 minutes.
6. Take a small dough and add about 5 grams of filling.
7. Wrap up.
8. Then gently rub the length, dipped in black sesame seeds, and gently roll from the middle to the two ends.
Remember to make two strokes on the pie or prick a few times before entering the oven, so that it does not bulge and is really like the bottom of a sock.
(I saw the small cake in the oven bulging up, and then I remembered this and took it out of the eye, which slightly affected the puff pastry effect.) ）
3. Baking
Set the oven between 200 degrees and 220 degrees, bake for about 8-12 minutes until the surface is golden brown. Cool off on a shelf after baking.
Subtle whispers:
1. Be sure to cover it with plastic wrap during the whole operation to prevent it from drying out.
2. Before entering the oven, you must also draw two strokes on the cake, so that it will not bulge up, so that it is really like the bottom of the socks. However, it feels even more puffy.
The picture below is from Vivi Bowen Water Village Tongli, see if it is a special image. Thanks to the author Vivi for sharing the beautiful pictures.