March is the romantic cherry blossom season, but the epidemic has blocked the pace of flower viewing, my hidden baking skill point suddenly exploded, delicious and beautiful cherry blossom crisp was born, red cherry blossoms bloomed on the plate, and you can see beautiful "flowers" at home.
The beauty made me want to show off to the world, the spring afternoon became more beautiful, the satisfaction came out of nowhere, and the sense of spring ritual was complete.
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I have long heard that the spring cherry blossoms in Wuhan are very beautiful, and due to the impact of the epidemic, I can't go to see Fanghua. But the beautiful cherry blossom crisp made up for the regret in my heart. Pink cherry blossoms bloom on the plate, as if you can smell the smell of spring.
During the pink cherry blossom season, afternoon tea should also be cherry blossom colored. Carefully take pictures, and then when the treasures are like pieces of petals to taste, the sense of spring ceremony is suddenly completed.
It took me three minutes to eat and three hours to make, but with a little patience, baking Xiaobai can also get cherry blossom crisp. Great spring light, just "waste" in the good things.
(1) Prepare the water oil skin
Take 150g of gluten flour, 40g vegetable oil, 30g of powdered sugar and 80g of boiling water and mix well, stir into a snowflake flocculent, knead the dough and take it out, beat until the dough is smooth, cover with plastic wrap, refrigerate and relax for 40 minutes.
Sprinkle a little flour on the cutting board to prevent the sticky board from tipping over, don't ask me how I know.
(2) Prepare the puff pastry
Mix 110g of gluten flour, 70g of lard and 15g of red cabbage head powder, take it out and put it on the operating table, rub it repeatedly with the root of the palm of your hand to form a puff pastry, wrap it in plastic wrap, refrigerate it in the refrigerator and let it sit for 40 minutes, set aside.
(3) Prepare the filling
Divide the bean paste into 20g each filling, roll it round and cover with plastic wrap and set aside.
(4) Wrap in puff pastry
Divide the prepared oil crust and puff pastry into 15 equal parts (20 g each of the water and oil crusts, 13 g each of the frie); the water and oil crust is first flattened and then rolled into a circle, then wrapped in the puff pastry, closed and rounded.
The closing mouth should pay attention to tightening, so as not to leak crisp, and rub one in time to cover the plastic wrap, so as not to cause moisture loss due to slow operation.
(5) Roll out the puff pastry
Roll out the wrapped dough into the shape of a tongue with a rolling pin, then roll it up, cover with plastic wrap and let it loose for 20 minutes.
When it is hot, it is recommended to put it in the refrigerator to relax, otherwise the puff pastry becomes soft and difficult to operate.
(6) Roll up the puff pastry
Remove the slacked dough, repeat step 5, roll out into a tongue shape, roll it up, cover with plastic wrap and relax for 20 minutes.
(7) Wrap in filling
Roll out and take out the dough that has been loosened twice, first press it in the middle of the dough with your index finger, then turn the two ends upwards, then flatten it with your palm, roll it into a circle, wrap it into 20g of filling, knead the mouth round, and put it down.
(8) Concave shape
The dough wrapped in the filling is flattened by hand, without pressing too thin, and then divided into 5 equal parts with a knife, and then carved out the flower buds, pinched out the cherry petal shape, and pushed outward in the middle to make the flower shape more full.
(9) Embellish the décor
Garnish with egg yolk liquid in the center of the flower buds and sprinkle with cooked black and white sesame seeds.
(10) Put into the oven
Preheat the oven to 170 degrees, add to the middle layer, bake for 30 minutes, remove and cool.
The freshly baked cherry blossoms are particularly fragrant, the skin is crispy, the filling is soft and sticky, and the sweetness is just right. A cherry blossom crisp, a sip of tea, a beautiful spring afternoon, it is really exceptionally happy.
In the good time of Yangchun and March, but can not go out to enjoy the spring scenery, fortunately, you can put a good wish on this beautiful value MAX cherry blossom crisp, look at the flowers on the plate, eat a mouthful of crisp, the aftertaste is long and sweet, the spring mood is still the same.
Copywriting / Rinko
Photography / Devin
Design / Skunk