This winter doesn't seem to be really cold enough to sneak away. Tomorrow spring will begin, and the spring of the revival of all things will begin.
Life is not easy, dessert to heal! Taking advantage of the spring and the upcoming New Year, I will send you a cute and pleasing safflower crisp here, and wish everyone a happy and happy new year.
Don't look at this shape and think it's difficult, in fact, you don't even need a mold!
Roll the oil puff pastry into small balls, wrap the filling, flatten it, and finally draw the shape, and the whole little red flower will come to life!
<h1>A safflower puff pastry</h1>
By: Big Nell
【Ingredients】
Water oil skin:
Top Baked Soft White Cake Flour 50g Top Baked Good Japanese Bread Flour 50g Easy Baked Sugar Powder 10g Lard 44g Water 48g Easy Baked Pumpkin Powder to taste
Puff pastry:
Top roasted soft white cake powder 66g easy small baked red beet powder to taste (about 5g) lard 33g lemon juice a few drops
Filling:
Oily red bean paste (or other oily filling) 200g pork floss to taste
【Directions】
01 Prepare the materials
02 Water oil skin: top baked soft white cake flour and Japanese bread flour mixed, add powdered sugar, lard, water, mix well into a water oil skin dough, cover plastic wrap and set aside
03 Puff pastry: Top roasted soft white cake powder and red beet powder, lemon juice, lard mixed, kneaded into a red puff pastry dough set aside
04 Filling: Oil bean paste filling divided into 20g each, knead the circle and press flat, wrap a little meat floss in the middle, carefully wrap the round and set aside
05 Water oil skin dough divided into 20g each, a total of 9, the remaining part of the slightly larger pumpkin powder kneaded into yellow dough set aside
06Greek cut into 10g each
07 Roll out the water oil skin into the puff pastry, wrap tightly and roll it into the shape of a beef tongue, roll it from top to bottom
This is true of 08/9
After 09, start with the first roll, close the mouth up, roll it vertically, and roll it up from top to bottom
The 10 rolls of puff pastry are a short and thick roll, and 9 are rolled up
11 Below begin the wrapping, starting from the first one, folded in half, two swirls facing upwards, kneaded tightly and pressed flat, rolled into a circle, wrapped in bean paste meat pine filling
12 packs of tightly kneaded rounds, then pressed downwards, take a piece of yellow dough and knead the circle and press flat, glue with water in the middle, when the flower heart, then use a scraper to cut the cake evenly out of 5 petals
13 Each petal is rounded by hand, kneaded like a five-petal flower, and finally carved a pattern on the petals with a knife
Place 14 packets of safflower puff pastry on a baking sheet, bake in a preheated oven at 180 degrees Celsius for 12 minutes, then cover with a sheet of tin foil and bake at 180 degrees for 12-15 minutes until cooked
15 safflower crisp is ready
finished product
Recently, I have been advocating for the New Year in situ, which has made many friends who are looking forward to finally having a stable New Year's wish feel helpless and anxious again.
In the hope that there seems to be no end in sight, perhaps a small encouragement can keep us going.
Don't give up love and hope, every brave person who fights against fate is worthy of being rewarded with a little red flower.
Finally, I hope you will enjoy today's small red flower pastry
【Tips】:
1/ Choose red beet powder because its color is more vivid and good-looking, the taste is better than red yeast powder, but red beet powder preheating will fade, so adding acidic lemon juice is to preserve the color, if you are still worried about color loss, you can add a little red pigment at the same time to make the color more beautiful.
2/ When rolling out the puff pastry, be sure to make it from the first to the last, and then start from the first to do the next step, which is also to let the dough get a relaxing rest. Otherwise the dough will be tight, not easy to roll out and easy to break.
3/ The filling in the middle can be selected according to your preference, but it is best to choose oily and easy to wrap.
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