By cocoqybk
Water oil skin
Medium gluten powder 60g
Caster sugar 10g
Lard 20g
Water 25g
Puff pastry
Low gluten powder 50g
Cooking oil 25g
Red yeast powder 0.8 g
Date puree or bean paste 150 g
1, 1. Dry oil puff pastry: low gluten powder and red yeast powder are mixed with lard, with a scraper to mix the two kinds of evenly into dry oil crisp 2. Add lard to the medium gluten powder, pour in water, quickly mix, repeatedly knead, rub into dough, and then beat the dough a few times, wrap in plastic wrap to wake up for 30 minutes
2. Divide the slackened oil skin and dry puff pastry into 6 equal parts and knead the circle (knead a few times before using the dry puff pastry)
3: Flatten the water and oil skin and wrap in dry puff pastry
4: Cover with plastic wrap
5. Roll out the length flat
6. Roll up
7: Cover the plastic wrap and relax for 15 minutes
8: Divide the filling into 25g pieces
9, the time is up again to roll out
10. Roll up
11. Relax for 15 minutes
12: Take a loose dough, press down in the middle, and fold the dough on both sides to the middle
13: Pinch the two ends tightly, press flat, and then use the rolling pin to roll out into a round dough.
14: Wrap in filling
15: Fold the dough down and roll out into a round cake with a thickness of 1CM Find a suitable round lid and press a circle center in the middle
16. Divide into 4 equal parts, and then divide several parts
17, rotate the petals 90 degrees, this step should be tapped, otherwise it is easy to break, brush the egg liquid at the center of the circle, sprinkle with sesame seeds
18, the oven 200 degrees preheating, 180 degrees baked for 25 minutes, 12-15 minutes or so cover tin foil (time temperature for reference only, according to the actual situation of their own oven appropriately increase or decrease)
19, beautiful!
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