In the New Year, peanuts and melon seeds and various dried fruits are fully prepared, and small snacks for entertaining relatives and friends can not be less.
There are many dim sums, but Chinese white puff pastry is the most tempting. White skin puff pastry is one of the eight pieces of traditional Chinese dim sum, the successful production of white skin puff pastry skin white crisp, soft and delicious filling, not mixed crisp, not running crisp, bite a bite and fragrant and crispy straight off the slag, full of crispy mouth melt, such a small snack people can not refuse, eat a bite can not stop.
Freshly baked white puff pastry is full of fragrance, layers of puff pastry as thin as cicada wings, a light touch will shatter all over the ground, too crisp!
In the past, every New Year's Day, I had to prepare some snacks and snacks that adults and children love to eat, especially white skin puff pastry is a must. Most of this year's snacks are made by yourself, making them healthy and hygienic, eating is also reassuring, and it is more rewarding to make them yourself.
The ingredients and recipes for this white-skinned puff pastry are simple, as long as you have flour at home. I often use the flour at home to make white skin puff pastry, and I want to do it in the New Year, and the crispy flavor is delicious and straight out of the slag, and I can't stop eating a bite. New Year's hospitality and giving people have face, the method is simple, as long as you look at it carefully, you can learn it in 3 minutes.
——【Black Sesame White Shortbread】——
◾【Ingredients】:
Water oil skin: 200 grams of medium gluten flour, 30 grams of corn oil, 70 grams of water, 30 grams of caster sugar
Puff pastry: 200 g of medium gluten flour, 85 g of corn oil
Filling: black sesame filling to taste, egg liquid to taste, black sesame seeds to taste
◆◆◆【Production Steps】:
1. Prepare the required ingredients and start making. The ingredients are very simple, they are often prepared in our kitchen at home, and the flour is best to use medium gluten flour, which is the ordinary flour that is often eaten at home to make dumplings and pancakes.
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2. Start making the dough now. Place all the ingredients in the water and oil skin in a basin, stir with chopsticks to form a ball, and then knead it into a smooth dough. To make the puff pastry dough again, pour the ingredients inside the puff pastry into a bowl, stir into a dough, cover or plastic wrap and let stand for 10 minutes. Pastry dough is not as grephysiometric and stretchy as it is, as long as it can be kneaded together. Due to the different regions, seasons and water absorption of flour, the pastry dough is also different, if your puff pastry is drier, you can add some corn oil to soften it.
The oil-coat dough should be slightly softer, similar to the softness of the earlobes, if it is not soft enough, add some water to adjust. It doesn't matter if the dough is not smooth enough, first put it aside, cover with lid plastic wrap and let it sit for 5 minutes and then knead it again.
3. Prepare a kneading pad and start dispensing now. The puff pastry dough is divided into small pieces of about 18 grams or so and kneaded into rounds. The puff pastry dough is divided into small pieces of about 16 grams or so and kneaded into rounds. Prepare 9 black sesame balls from Tsubame Nobu. The rest I made bean paste white skin puff pastry. It is best to use a kneading pad to make a snack, do not use a board, the kneading pad will not stick, and it is easy to clean. Dumplings rolling out the crust and flapjacks are very easy to use.
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4, all ready, the production is very simple. Take out a small oil skin agent, roll it into a round piece, wrap it with a puff pastry ball, wrap it up like a bun, tighten it in the mouth, wrap each one, and arrange it in order.
5, take out the first one, use the rolling pin to roll out the long tongue, roll up from top to bottom, and then arrange it neatly in order, cover with plastic wrap to prevent the dough from losing too much moisture and becoming dry and hard, which is not conducive to later operation.
6. After all done, repeat the previous action again, that is, roll it again. The second roll is obviously much shorter than the first. The longer in the picture is the first roll, and the shorter is the second roll, which is more clear when compared.
7, still in order neatly arranged, the advantage of this is that you do not have to wait for a long time to wake up. Take out the first one, press down from the middle with your index finger, and squeeze it into the middle from both ends of the roll to form a thick round dough sheet.
8, with a rolling pin roll open, like a dumpling slice the size of the can be, now wrapped in a black sesame ball, with the tiger mouth to pinch the mouth tightly, must be pinched Oh, otherwise it will burst when baking. Black sesame filling I use black sesame balls, simple and convenient, no need to fill it yourself.
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9, all the others are done, put in the baking sheet covered with baking paper, with the palm of the hand slightly downward press, become a slightly thick round cake, or do not press is also OK, just like the appearance of egg yolk crisp. Brush thinly with a layer of egg mixture and sprinkle with a few black sesame seeds. Or don't use anything, just bake into white puff pastry, and print the impression of the word "Fu" after baking, which is more flavorful.
10, all done, wake up for 10 minutes. Wake up time just to preheat the oven, the oven up and down the heat 200 degrees preheat for 10 minutes, after preheating, put the black sesame white skin shortbread blank into the lower layer of the oven, up and down the heat 200 degrees baking for 20 minutes. If you have little space in your oven, or if you are too close to the heat, it may be colored, you can cover the tin foil or lower the heat.
Black sesame white skin shortbread is ready, fragrant and crispy to eat a bite can not put down, the method is not difficult, the New Year holiday has time, hurry up to try it!
♥ ♥ ♥ 【Production Tips】:
1, the soft and hard year of the dough is very important, due to the different seasons, north-south differences, different water absorption of flour, the proportion of ingredients given in the recipe dough will be soft and hard, the softness and hardness of the oil skin and the puff pastry should be consistent as much as possible, otherwise there will be a phenomenon of skin breaking.
2. Each rolling should be arranged in turn, so that you can avoid the time of standing. If you forget which is the first, cover it all with plastic wrap and let it sit for 10 minutes before starting.
3, the novice action is relatively slow, must be covered with plastic wrap throughout the whole process, so as not to lose too much moisture in the dough, become dry and hard, affect the subsequent operation.
4, the oven temperature is also very important, baked puff pastry must be high temperature to be rich in layers, the outer skin is crispy and the inner filling is soft. If the oven space is relatively small, it must be placed in the lowest layer, the furnace temperature is too high or too close to the fire, it will cause the white skin to be colored, affecting the beauty of the finished product. At the last 5 minutes, a piece of tin foil can be added to prevent the white skin from being too high in the oven temperature.
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