Chongqing Ouyi Training School tells you about white skin puff pastry: the practice of white skin puff pastry

White Skin Puff pastry: The practice of white skin puff pastry

Ingredients: Flour, oil, water, cotton sugar, cooked flour, orange cake, melon strips, raisins, preserved fruits, osmanthus flowers 10 grams each, melon seeds 10 grams

Preparation steps:

1. Take a gram of flour and a large oil and rub it well into a dry puff pastry. Add 50 grams of oil, grams of water and oily noodles to the remaining grams of flour, knead well and rinse.

2. Cut the orange cake, melon strips and other fruit materials into small cubes, add sugar, osmanthus flowers, 25 grams of large oil and cooked flour and mix well into the filling.

Chongqing Pastry Cake Training_Birthday Cake Training_Bread Baking Training-Chongqing Ouyi Education

3. Wrap the dry puff pastry into the water and oil noodles, press flat, make a rectangular piece of about 0.6 cm thick, fold it into three layers and then roll it out, roll it up into a cylindrical strip from top to bottom, pull it into a circular skin of about 25 grams, press it into a round skin with a slightly thicker middle and thin edge, wrap it into a filling of about 12 grams, tighten the mouth into a circle, face down the wrapped blank, press it with the palm of your hand into a slightly concave round cake in the middle of about 4 cm in diameter, and code into the baking pan.

4. Put the raw blank into the oven at °C, bake for 12 minutes, the cake body is slightly bulging, white, and cooked thoroughly.

Production points:

1) The puff pastry should be even and the filling should be tightly wrapped. 2 When baking, master the oven temperature and baking time to avoid coloring or underheating.

White skin puff pastry: In the process of making white skin puff pastry, when rolling out the skin and puff pastry, it is important to use light force with both hands to make the puff pastry layer thick and thin.

Yes, in the process of making white puff pastry, the rolling of the puff pastry is a light force with both hands, and it must be appropriate to make the puff pastry layer thinner.