#最让你回味无穷的美食是什么 #
Mooncake season is coming soon, such a good recipe must be stacked, childhood memories, classic ancient taste of beef tongue cake, teacher Fu's square let me bring haha ~ full of sesame aroma is really irresistible, layers of puff pastry crispy slag, homemade cake inverted soft, sweet and not greasy Oh ~
Three volt days is too hot, Xiaofa made 40 tired in the morning, fortunately the wind stove blessing, a furnace baked out of a powerful ~ come and try it, the mooncake season together to refuel!
Follow the recipe of eating the small method
You can do 20 small methods to do twice as many as 40
Water oil skin 40g/pc
205g of high gluten flour, 205g of low gluten flour, 40g of caster sugar, 160g of unsalted butter (softened), 190g of water
Puff pastry 20g/pc
Low gluten flour 265g, unsalted butter (softened) 135g
Filling 25g/pc
180g of powdered sugar, 90g of corn syrup, 40g of unsalted butter (softened), 150g of corn starch (sautéed), 3g of salt, 30-45g of water
Garnish with white sesame seeds and egg mixture to taste
Graphic production process
1, make water oil puff pastry: water oil puff pastry all the ingredients mixed and kneaded, veneer cover plastic wrap refrigeration for 1 hour, cut 40g each for later.
2, make puff pastry: all the ingredients of the puff pastry are mixed evenly, and divide 20g each.
3, make the filling: first fry the corn starch over low heat (slightly golden brown), mix well with powdered sugar, corn syrup, butter and salt, add water little by little, watch the dough absorb water properties a small amount of water several times, slowly mix into a ball. Divide the fillings into 25g each and set aside.
4, the first time wrapped crisp: water and oil skin wrapped in oil crisp tightly, cover plastic wrap to wake up for 10-15 minutes.
5. Rolling: The puff pastry is flattened, rolled into an oval shape, and rolled up. Cover with plastic wrap and wake up for 10-15 minutes.
6, the second time to wrap the puff pastry: roll the roll flat, roll up, press the middle to press the flat roll round. Cover with plastic wrap and wake up for 10-15 minutes. Wake up the dough wrapped in a filling. Tighten the mouth and pinch the smooth side facing upwards, rolling into a slightly thick oval shape of the beef tongue cake.
7, do all, brush the surface with a little egg liquid, wrapped in white sesame seeds.
8, Iris as60 wind stove upgraded version, 200 degrees preheating, turn 180 degrees, five layers of the same baked 40 beef tongue cake, 25 minutes to get it.
Iris as60 wind stove
9, beef tongue cake will bulge from the middle like a thick hill, but cute love. The five layers are exactly the same as the baking coloring effect, which is particularly beautiful!
In the words of the teacher, it is: the skin is soft, sweet but not greasy, sweet and not dry to eat, especially the homemade filling, soft and sticky is particularly colorful