
Since childhood, I love to eat white skin puff pastry, always pestering my mother to go to the snack counter of the mall to buy some white skin puff pastry back, sometimes the mother's share is reluctant to eat at once, there will always be two left, let the hungry cat like I eat, at that time did not understand the love of the mother, thought that the mother could not finish eating, and later learned that the mother also loves to eat white skin crisp, the memory in the white skin crisp is sweet and warm
By the power of 4
<h2>Royalties</h2>
Medium powder (water) 200g
Lard (water) 60g
Caster sugar (water) 10g
Water (water) 70g
Medium powder (oil) 150g
Lard (oil) 75g
Five kernel filling 560g
<h2>Practice steps</h2>
1, the material of the water and oil skin is placed in the bread machine, select the dough process until the end of the noodles, take out the dough and wrap it in plastic wrap and wake up
2, the material of the puff pastry is put into the basin, put disposable gloves on your hands, grasp well, also wrap it with plastic wrap, and wake up
3. Divide the water and oil skin and puff pastry into 16 pieces on average
4: Press the water and oil skin into pieces by hand, put the puff pastry into it, until it is all wrapped up and covered with plastic wrap for 15 minutes, take one and press it by hand, roll out the long tongue, and roll it up
5: Press the roll and roll out the long tongue
6. Roll it up
7. Press your fingers in the middle position, press both sides inward, and flatten with your hands
8. Roll out into pieces
9: Divide the five kernels into 35 grams and sixteen in advance, and form a ball by hand; take one and put it on the dough
10. After wrapping, pinch tightly at the mouth
11, in turn, squashed
12: Use the seal, glue the red dragon juice, press to the top flower type, oven at 180 degrees, 25 minutes
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14、
<h2>Tips</h2>
Puff pastry is easy to mix when rolling, try not to break the skin, water and oil skin is best and can pull out the hand mask, relaxation time can not be saved
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