Cantonese Dim Sum Tutorial Golden Dollar Treasure Cake Recipe and Recipe Sharing

Material preparation

Dough material: 50 g flour, 25 g lard, 60 g flour, 15 g lard

Filling ingredients: bean paste filling 90 g

Auxiliary material: half egg yolk

steps:

1. Knead the dough

Rub 50 g of flour and 25 g of lard into a dry puff pastry.

Mix 60 grams of flour, 15 grams of lard and 32 grams of warm water (water temperature 50 to 60 degrees) to make water and oil noodles, cover with a damp cloth and let rise for 5 to 10 minutes.

2, crispy is also called open crisp

The water and oil bread dried puff pastry (dry oil crisp inside, water oil noodles on the outside), then flattened by hand, and then rolled out with a rolling pin 30 cm long, 20 cm wide rectangular sheet, folded three like a quilt, and then rolled into a thick and uniform rectangular sheet that grew 30 cm and was 20 cm wide, and then rolled from top to bottom into a cylindrical strip, divided into 6 agents, each weighing about 25 grams, and pressed the two ends of the agent to the middle, keeping one side of the smooth surface.

3. Roll out the skin

Roll out the skin into a round shape, about 7 cm in diameter.

4. Wrap and knead

Wrap the above dough into a 15-gram bean paste filling and knead it into a circle, then rub the jujube shape with a length of about 7.5 cm, hold it in one third of the end with your left hand, flatten it with the root of the palm of your right hand at the other third, and then push it to the middle of the flattened end, and then turn it 180 degrees and use the same method above to make the other half.

5. Cooked

Place the raw embryos of the yuanbao crisp in the baking dish, coat with egg mixture, and then put them in the oven at 180 degrees on the stove temperature at 200 degrees On the heat, and bake for about 15 minutes.