Every Mid-Autumn Festival, the full moon people are reunited, and the family gathers together to taste the delicious mooncakes, which is something that people look forward to every year during the Mid-Autumn Festival. In recent years, the layered and thin-skinned soft texture of Su-style mooncakes has been "transformed" into a variety of pastry dim sum with different flavors, becoming a new joy of the Mid-Autumn Festival, as a souvenir to relatives and friends. The man who invented the Chinese puff pastry method must have been a genius, or a genius foodie!
Just using two different kinds of flour of different textures to make two different doughs - oil crust and puff pastry, and then cleverly and repeatedly stacking the two on top of each other, it forms two different kinds of layered structures of the crust, baked at high temperature, like a hundred pieces of shortbread crust seamlessly linked together, a bite down the crisp, you can also see the dense but heavy structure.
No matter how good the craftsmanship is, it is inseparable from the wisdom and accumulation of predecessors.
Therefore, when making Chinese puff pastry for the first time, Lin Yuwei could not help but sigh at the wisdom and dexterous hands of his predecessors to make a kaleidoscopic pie crust.
Such ingenious craftsmanship, this superb taste of the ancient taste, is not inferior to pastry bread. Moreover, it can be fully integrated into our current diet, not to say that Chinese, it necessarily represents the old.
Of course, the improvement of tradition also needs to be tried and explored.
In traditional Chinese puff pastry, white oil, or lard, is used. I have to admit that the puff pastry made of lard is really crispy. It's just that now people pay more attention to health, and lard is not as common as in the old days, and it will not be prepared at home.
On the contrary, butter is easier to obtain, but how to use Western-style butter with Chinese techniques to make a new puff pastry is really a try.
The good news is that the oil skin made of butter is not as oily as the one made of lard. The color of the finished product, there is also a little bit of light golden yellow, seems to be more fashionable and high-end atmosphere.
Wrapped in it, it is also a combination of tradition and health, sweet red beans and rich and crispy pine nuts, creating an extra surprise after biting open the puff pastry.
Western-style puff pastry began to appear in the 16th century, and Western-style puff pastry soup was not invented until 1975 by French chef Paul Bocuse for the state dinner of the French president.
Chinese puff pastry has been invented for so long, maybe you are waiting for you to add creativity to it and develop a new path! In the Mid-Autumn Festival, let's make a puff pastry together and send some new meaning to relatives and friends!
‖ Ingredients
Oil skin formula
High Gluten Flour 60g / Low Gluten Flour 60g (or Normal Flour 120g)
Sugar 5g / Yellow oil 45g / Ice water 100g / Total 270g
Pastry recipe
Soft butter oil 40g / low gluten powder 80g / total 120g
Filling
200g of red beans / 100g of pine nuts
‖ Cooking steps
step1•
Prepare all the ingredients for the oil crust and puff pastry as possible to prevent confusion.
step2•
Pour all the oil-covered ingredients into the mixing vat.
step3•
Knead the oily dough until it is slightly stiff, and you can pull out a thicker film.
step4•
Knead all the ingredients of the puff pastry well.
step5•
The materials are completely mixed together and can be formed into a ball.
step6•
Roll the oil skin into long strips slightly, then divide into 20g/piece with a cutting knife, roll in a circle, and cover the plastic wrap in time.
step7•
Ghee puff pastry is slightly kneaded into long strips, divided into 10g/piece, rolled into small rounds.
step8•
Roll out the oil crust into a slightly thinner flake that can be wrapped in the size of the puff pastry dough.
step9•
Wrap the oil flakes in the puff pastry, tighten the mouth and cover with plastic wrap for 5 minutes.
step10•
The loose dough is folded upwards, rolled out with a rolling pin into the shape of a cow's tongue, rolled up and relaxed for 15 minutes. The loose dough closes upwards, rolls out again into the shape of a beef tongue, rolls up, and relaxes for another 15 minutes.
step11•
Fold the loose dough slightly in half at the ends of the dough, roll out into a circular sheet with a diameter of about 10 cm, and relax for 15 minutes.
step12•
200g red bean paste and 100g pine nuts are simply mixed well.
step13•
Wrap 30g of filling in the loose dough, press the filling all the way down during the wrapping process, so that the dough skin tightly wraps the filling, and finally pinch the mouth tightly, slightly round it with your hands and then gently press it flat.
step14•
Put the finished pine nut puff pastry down and place it on the baking sheet one by one.
step15•
Place the closures down and place them one by one on the baking sheet.
1. What can be done?
Pine nut puff pastry can make 10 pieces.
2. How to roll the roll without breaking the skin?
The softness and hardness of the oil crust and the puff pastry should be as consistent as possible. The oil skin should always be covered with plastic wrap to prevent air drying. Relax before rolling each roll.
3. Why should I roll it twice and relax it twice when rolling it into the shape of a cow's tongue?
There are fewer levels once, and more levels than two times. The relaxation before each roll is to reduce the gluten, facilitate rolling, and not easily break the skin.
4. What is the handling of the filling?
Red bean paste can be commercially available or boiled yourself. If the pine nuts are bought raw, bake them slightly for 1 minute.