Spring grows high season, give children more to eat it, crisp off the slag, nutrition relief, often eat healthy brain and body!
Spring is the season of the recovery of all things, of course, is also the season of children growing tall, to make more for children to do some nutritious and can relieve hunger of food yo, today to share is horseshoe crisp, sweet and salty, crisp off the slag, more for children to eat it, not only can be healthy brain but also strong, children whizzing tall yo.
Let's share with you the specific production method, like the small partners to do it for the family, no longer need to go out to buy, their own healthier, hygienic and delicious yo.
【Walnut sesame pepper salt horseshoe puff pastry】
Ingredients: Water and oil skin part: 150 grams of ordinary flour (also called medium gluten flour), 2 grams of salt, 55 grams of water, 50 grams of corn oil
Pastry: 150 grams of low gluten flour (also called cake flour), 63 grams of corn oil
Filling part: 50 grams of cooked ordinary flour, 50 grams of cooked glutinous rice flour, 50 grams of cooked walnut crushed foam, 10 grams of cooked black sesame seeds, 2 grams of pepper powder, 30 grams of sugar, 3 grams of salt, 65 grams of corn oil
Surface decoration: egg mixture to taste
Finished product quantity: 16 pcs
Production process:
1, first of all, we will first prepare all the required ingredients, which will be more convenient to use in the operation, to not be busy, as shown in the figure.
2. First make the part of the water oil skin: just mix all the ingredients of the water oil skin part together, as shown in the picture.
3: Knead the ingredients together into a smooth dough, knead well and cover with plastic wrap to prevent moisture loss, as shown in the figure.
4. Make the puff pastry part again: the same is to mix all the ingredients required for the puff pastry together, as shown in the picture.
5, it is mixed into a state that does not see dry powder can be formed into a ball, as shown in the figure.
6, let's talk about the production of the filling part: the ingredients of the filling part, except for the corn oil, are all mixed together, and mixed evenly, as shown in the figure.
7. Continue pouring corn oil as shown in the figure.
8: Mix and knead into a ball, as shown in the picture.
9: Divide into equal 8 small balls, so that the filling part is made and covered with plastic wrap, as shown in the picture.
10. Divide the part of the water and oil skin into 8 points, cover the plastic wrap and wake up for 10 minutes, as shown in the figure.
11: Divide the dough into equal portions of the same puff pastry into 8 minutes, cover with plastic wrap and let it rise for 10 minutes, as shown in the picture.
12. Take a small noodle agent with a good wake-up water and oil skin, roll it out or directly press it flat, and put in a small puff pastry agent, as shown in the figure.
13. Wrap it up, pinch it tightly, wrap it in turn, and place it with the mouth facing down, as shown in the figure.
14. In accordance with the order of operation, first wrap the first wrapped dough, roll it into long strips with a rolling pin, and roll it up naturally from one end to the other, as shown in the figure.
15. Put the above rolled noodle rolls up and press them flat, as shown in the figure.
16. Sequentially, several other doughs are operated as described above, as shown in the figure.
17, also continue in accordance with the order of operation, take the first flat dough, roll it into a round dough, put in the filling we divided earlier, use the tiger mouth contraction method, wrap it well, as shown in the figure.
18. Wrap up in turn, pinch the mouth, and place it facing down, as shown in the figure.
19. In the order of operation, roll out the dough wrapped in the filling above and roll out into a rectangular dough with a rolling pin, as shown in the figure.
20. Roll out the rectangular dough from one end to the other, and then cut everything in two from the middle, as shown in the picture.
21, divide the above into two, take one, as shown in the picture, cut a knife from the middle, and do not cut the top yo.
22. Cut the two sides from the middle and flip outwards, as shown in the figure.
23. Place the others in turn as described above, place them in a baking dish, and brush the surface with a layer of egg mixture evenly, as shown in the figure.
24, the oven in advance to preheat, set the temperature of 165 degrees, the time is 25 minutes, start baking, as shown in the figure.
25: Bake well, let it cool, super crispy yo.
【Tips】:
1, kneaded puff pastry dough and water oil dough softness and hardness should be consistent.
2, when not oily skin production, try to knead the smooth, you can wake up first, and then knead it will be better.
3. During the whole operation, remember to cover the plastic wrap to avoid moisture loss.
4, the filling part of the production, cook ordinary flour, is to put the flour into the frying pan and turn on the low heat and fry until slightly yellow.
5, the oven is used differently, the temperature and time will be different, I use the wind oven oven, if you use the ordinary oven operation, you can refer to the temperature of 180 degrees, time 25 minutes, as a reference.
More delicious home-cooked recipes, please pay attention to the high food world, let's all do it together, like the small friends I share, please like, collect, comment, forward it! If you have better practices and ideas, welcome to leave a message, let's learn together.