It's almost the New Year, and I'm going to make a few small Chinese dim sums to add to the fun of the festival. There's also a bowl of lard at home, so use it to make puff pastry.
1 piece of noodles makes three kinds of shapes, which is both fun and beautiful, and I also revisited the flower patterns of chrysanthemums and peach blossoms. It's been at least 2 years since the last time I made chrysanthemum and peach blossom puff pastry, and it's okay, as long as I have a little patience, it's not too bad.
I didn't expect to be addicted this time, I thought about boiling a pot of lard in a few days, and trying to send relatives and friends during the Spring Festival, which is more "hearty" than buying.
The highlights of this time are as follows. One is that the material is simple; the second is the variety of shapes; the third is the filling of red bean paste with low sugar and low sodium; the fourth is that this puff pastry recipe is versatile, such as egg yolk puff pastry, Su-style mooncake, wife cake, beef tongue cake, etc. can be used.
Long story short, come on!
<h1>------- [Peach Blossom Crisp and Chrysanthemum Cake] -------</h1>
【Oil skin material】 120 grams of medium gluten flour, 30 grams of lard, 5 grams of honey, 65 grams of cold water, 0.5 grams of salt
【Puff pastry ingredients】 100 grams of low gluten flour, 50 grams of lard
【Filling decoration】 180 grams of red bean paste, brush a little cold water on the surface, sprinkle a little black sesame seeds on the surface, and brush the egg yolk on the surface at will
【Quantity】 9
【Bake】 Heat up and down at 180/180 degrees, 20 minutes
【Production】
1. Main ingredients big group photo: medium gluten flour, low gluten flour, lard, easy to bake low sugar low sodium washed red bean paste, honey, salt, cool water;
2. Mix the oil skin material evenly, knead into a dough without dry powder, and cover the freshness film for 20 minutes;
3. Mix the puff pastry material evenly, knead into a ball, wrap it in plastic wrap and set aside;
4. 20 grams of red bean paste each, knead into balls; washed red bean paste is soft, it is difficult to wrap, you can put the bean paste balls in the refrigerator and freeze, take out 5 minutes before wrapping;
5. After relaxation, the oil skin dough can pull out the coarse film, knead a few times, divided into 9 parts of uniform size, the puff pastry dough is also divided into 9 equal parts, relax for 10 minutes; in order to prevent the evaporation of water and oil, the whole process should be covered with plastic wrap; share a little tip with you: plastic wrap is too soft and sticky, you can cut open the plastic bag;
6. Take the loose oil dough, knead it into a small bowl, and place the puff pastry ball in the middle;
7. Wrap the puff pastry ball in it and squeeze it tightly;
8. Treat the others in turn, smooth side up, cover the plastic wrap and let stand for 10 minutes; this step completes the small packet of pastry dough;
9. Press the loose dough to the top, press flat, roll up from the middle, and roll down to form a cow's tongue;
10. Roll from top to bottom;
11. Treat several doughs in turn, cover the whole process with plastic wrap and relax for 10 minutes;
12. Roll out the loose dough smoothly facing upwards, press flat, roll out from the middle upwards, and roll down again, rolling out a slender strip about 25 cm long;
13. Turn the noodles over, smooth side facing down, roll into rolls from top to bottom;
14. From the side, delicate and good-looking;
15. Treat the other rolls sequentially, cover with plastic wrap and let stand for 10 minutes; at this time, the frozen red bean sandballs can be removed;
16. Take a loose roll, press flat, roll out as round as possible, the edge is slightly thinner;
17. Smooth face down, put a red bean paste on the dough;
18. Gather the dough around the middle, seal it tightly, pinch the tail dough flat, and cover it with a slightly thinner dough;
19. All 9 red bean paste balls are completed, cover tightly with plastic wrap and relax for 10 minutes;
20. Take a dough, smooth the face up, press flat, roll out into a round cake with a diameter of 7 cm; first make the first flower type peach blossom crisp: use a large mounting spout to gently buckle a circle in the middle of the dough cake, take it as the flower center, use a sharp knife to cut the dough into 5 equal parts, that is, 5 large petals, each petal is cut into 2 small openings, cut the epidermis to the bean paste, but do not scratch the edge;
21. The two corners of the petals are pinched downwards, and then twisted into small tips to form the tip of the petals, and the natural petal arc is formed;
22. Now make the second flower type chrysanthemum puff pastry: first cut into four equal parts, and then cut out 3 equal parts in each equal part, so that it is 16 petals; share a little tip, the length of the knife edge determines the size of the petals, want small petals, shorter knife edges, want long petals, longer knife edges;
23. Twist each petal in one direction, and press your finger at the tip of the flower to make the petals round and the bean paste upwards;
24. The third flower type is relatively simple, making the appearance of a wife cake: smooth face up, press flat with your hands, cut the surface three times, cut the epidermis to the bean paste; if you want the surface to be bright and yellow, you can brush egg liquid or pure egg yolk liquid;
25. Spread a little cold water in the center of the dough, sprinkle a little black sesame seeds as a garnish, and then send it to the middle layer of the preheated oven, heat up and down at 180 degrees, about 20 minutes; after baking, let it dry a little to remove from the baking sheet; eat sweet and soft while hot, and eat the crispy residue cold.
【Apple Private Talk】
1. Although the three flower types are different, they are all rolled out into a dough blank with a diameter of about 7 cm, so that they can mature at the same time in the same furnace;
2. The temperature and time of baking can be adjusted according to the actual situation of using the oven.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, an English teacher for 18 years, and now a home cook, gourmet self-media, and a special original food author of "Kitchen for Love". In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
#Eat in Beijing ##吃在中国 #