Love to eat food, love to make food, I am XiHan, thank you for reading this food article, if you like please click "Follow", every day with you online to share a variety of food!
As the Spring Festival approaches, the Taste of the New Year is getting stronger and stronger, and the various "New Year goods" of each family are also fully prepared, waiting to be enjoyed by the family.
The New Year's holiday is relatively long, the reunion time is also long, relatives and friends get together, and all kinds of snacks, candy, snacks and other New Year goods are indispensable.
Today, let's share 6 kinds of small pastry, the method is simple and the value is high, take advantage of the fact that there is still some time before the Spring Festival, hurry up and learn, and prepare for the Spring Festival home, show your skills!
<h1 class="pgc-h-decimal" data-index="01" >.jpg</h1>
Oil skin: 100 grams of ordinary flour, 8 grams of sugar, 25 grams of corn oil, 45 grams of water.
Puff pastry: 80 g of regular flour, 40 g of corn oil.
Filling: 70 grams of flour, 60 grams of sugar, 30 grams of white sesame seeds, 45 grams of corn oil, 7 grams of pretzel powder, 1 gram of salt, 25 grams of water.
Baked and colored: 1 egg (only take the yolk), 1 g of white vinegar, a little white sesame seeds.
steps:
1: Bake the white sesame seeds in the oven, pour into the blender and crush. Bake the flour filling in the oven for about 15 minutes, slightly yellowing.
2, oil skin: ordinary flour, sugar, water, corn oil, all mixed together, and into a softer dough, wake up for 20 minutes.
3: Puff pastry: knead the flour with corn oil and wake up for 20 minutes.
4: Cooked flour, white sesame seeds, sugar, corn oil, pretzel, salt, water, mix together and mix well.
5: Divide the oil crust and puff pastry into 10 small areas, wrap the oil crust and seal it, roll it up and down into a beef tongue shape, and roll it up from one side. Once all the dough is done, follow the steps above.
6: Divide the filling into small agents of about 20 grams, fold the dough on both sides of the round, wrap the filling round and tighten, and roll out again into a beef tongue shape.
7: Mix the egg yolks with a little white vinegar, brush on the raw beef tongue cake, sprinkle a little white sesame seeds into the oven, heat up and down at 180 degrees, bake for about 20 minutes, and then bake.
<h1 class="pgc-h-decimal" data-index="02" > cranberry biscuits</h1>
Ingredients: 160 g of low gluten flour, 130 g of butter.
Accessories: 1 egg, 40 grams of dried cranberries, 50 grams of powdered sugar.
1: Soften the butter at room temperature, pour in the powdered sugar and mix well.
2: Beat the eggs and add them to the butter sugar three times and mix well.
3: Sift the low gluten flour into the butter solution and mix well. Chop the dried cranberries, add to the batter and stir again.
4: Pour the batter into the plate and form it, wrap it in plastic wrap, and refrigerate it for about 2 hours.
5: After solidifying, cut into dough slices of about half a centimeter, put the oil on the paper into the oven.
6: Preheat the oven for 10 minutes at 150 degrees in advance, put into the oven and bake for 20 minutes on 170 heat. The color is golden yellow and ready to bake.
<h1 class="pgc-h-decimal" data-index="03" > .1 bite</h1>
Ingredients: 40 g raw peanuts, 30 g cooked black sesame seeds, 120 g low gluten flour.
Excipients: 30 g butter, corn oil 30 g, sugar 30 g, 2 eggs (1 of which is only egg yolk).
1: Bake peanuts in the oven, pour into a blender and beat into crushed peanuts with granules. The black sesame seeds are also poured into the blender and crushed.
2: Melt the butter in water, add sugar, egg yolk and corn oil, stir well.
3: Sift the low gluten flour into a bowl, pour in the ground peanuts and black sesame seeds, and mix well.
4: After the filling is mixed, form a ball of about 10 grams, put it into a baking dish, and evenly brush with a layer of egg yolk liquid.
5: Brush well and put into the oven, heat up and down at 180 degrees, bake for 30 minutes, the color is golden, you can bake.
<h1 class="pgc-h-decimal" data-index="04" > Margaret Cookies</h1>
Main Ingredients: 75 g of low gluten flour, 75 g of corn starch, 60 g of butter, 45 g of powdered sugar, 2 eggs.
Accessories: 3 grams of cocoa powder, 3 grams of matcha powder, a little corn oil.
1: Cook the eggs on the stove until the yolks are thoroughly cooked. After shelling, use only the yolks and strain them with a strainer to form a fine yolk puree.
2: Melt the butter in water, sift in low gluten flour and corn starch and mix well. Pour the sugar and egg yolk puree into it and knead into a smooth dough.
3: Divide the dough evenly into three parts, and add cocoa powder and matcha powder to the two parts. Knead well and put them in plastic bags and refrigerate for 30 minutes.
4: When it's time to take out the dough, divide it into about 15 grams of biscuit raw blanks, roll them into balls, put them in a baking tray covered with oiled paper, and press the thin with your fingers.
5: Put into the oven, heat up and down at 170 degrees, bake for about 30 minutes. The bottom is slightly yellowish, and the biscuit body is hard, that is, mature.
<h1 class="pgc-h-decimal" data-index="05" >.[</h1>
Ingredients: 2 purple potatoes, 150 grams of ordinary flour, 150 grams of low gluten flour, 2 grams of salt, 20 grams of sugar, appropriate amount of bean paste filling, appropriate amount of corn oil.
1: Peel and wash the purple potatoes, cut into thin slices and steam them in a steamer. After steaming, press into a puree with a spoon, make a third of the filling, two-thirds and dough.
2: Add two-thirds of the purple potato puree and corn oil to the flour, add the right amount of warm water, and form a softer dough.
3: Add an appropriate amount of corn oil to the low gluten flour and knead into a softer oil crust.
4: Add sugar to the remaining purple potato puree, stir until melted, roll into small balls of about 15 grams, and the bean paste filling is also kneaded into a round ball.
5: Cut the oil skin into about 15 grams of dough, and cut the puff pastry into about 10 grams of dough, all of which are reunited. Roll out the oil crust into a round pancake, wrap it in a puff pastry, roll it out into the shape of a beef tongue, and roll it up from one side. Relax for 20 minutes and repeat with the above steps.
6: Divide the raw blank into two, press down at the knife cut to form a round cake and roll it thin, wrap it in the filling.
7: Preheat the oven at 200 degrees in advance, put in the prepared raw blanks at 180 degrees, bake for about 20 minutes. Brown the bottom and bake.
<h1 class="pgc-h-decimal" data-index="06" > [old-fashioned peach crisp].</h1>
Ingredients: 200 grams of low gluten flour, 120 grams of lard, 110 grams of cotton sugar, 25 grams of whole egg mixture, 2 grams of baking powder, 3 grams of baking soda, black sesame seeds.
1: Naturally soften the lard, add cotton sugar, stir in a quick circle with your hands until the volume is fluffy. Add the egg mixture twice, stirring and blending.
2: Sift the low gluten flour, baking powder and baking soda, add to the beaten lard, and mix slightly to form a mixture. Move to the board and press repeatedly until the dough is formed and there is no dry flour.
3: Divide the dough into small dough of about 15 grams and knead it, dip an appropriate amount of black sesame seeds on one side, and gently press out the small hole.
4: Put the peach crisp raw blank into a baking dish with oil paper laid out, and the interval should be far in the middle. Preheat the oven in advance and bake at 180 degrees for about 15 minutes. According to the coloring situation, the oven is out, and it will be crispy after cooling.
I love to eat food, love to make food Xihan, thank you for reading this food article! If you like it, please click "Favorite, Follow", in the future ~ Let's unlock more food together!