Puff pastry is really a clever skill of this superb palate, 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.
By Jason Lin Yuwei 【Official Certified Master of Douguo Cuisine】
<h2>Royalties</h2>
Oil Skin Formula: High Gluten Powder 60g
Oil Skin Formula: Low Gluten Flour (or Ordinary Flour) 60g (120g)
Oil skin formula: butter 45g
Oil skin formula: ice water 100g
Pastry Recipe: Soft butter 40g
Pastry Recipe: Low gluten flour 80g
Filling: 200g of red beans
Filling: Pine nut kernels 100g
Oil skin formula: granulated sugar 5g
<h2>Practice steps</h2>
1. Prepare all the ingredients for the oil skin and puff pastry as much as possible to prevent confusion.
2. Pour all the oil skin material into the stirring bucket.
3. Knead the oily dough until it is slightly ribbed, and you can pull out a thicker film.
4: Knead all the ingredients of the puff pastry well.
5. The materials are completely mixed together and can be formed into a ball.
6: Rub the oil skin slightly into long strips, then divide into 20g/piece with a cutting knife, roll round, and cover the plastic wrap in time.
7: Roll the ghee into long strips, divide into 10g/piece, and roll in small circles.
8: Roll out the oil skin into a slightly thinner flake, the size of the puff pastry dough.
9: Wrap the oil flakes into the puff pastry, tighten the mouth, and cover with plastic wrap to relax for 5 minutes.
10: Fold the loose dough upwards, roll out the dough with a rolling pin into a bull's tongue shape, roll it up and relax 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.
11: Fold the two ends of the loose dough slightly in half to the middle, roll out into a circular sheet with a diameter of about 10cm, and relax for 15 minutes.
12, 200g red bean paste and 100g pine nuts are simply mixed well.
13, in the loose dough skin wrapped in 30g filling, the process of wrapping the filling should be pressed down, so that the dough skin tightly wrapped around the filling, and finally pinch tightly, with the hand slightly round and then gently flattened.
14: Put the finished pine nuts down and put them on the baking sheet one by one.
15: Put the closing mouth down and put it on the baking sheet one by one.
<h2>Tips</h2>
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.
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