Shortbread does this, nutrition and taste coexist, the method is easy to learn, this recipe is worth collecting!
When it comes to snacks such as pastries, many small partners will immediately think of those soft and sweet Western-style cakes, compared with these Western-style cakes, I still like a variety of Chinese pastries, the unique charm of Chinese dim sum is not clear in one sentence or two sentences, China's traditional Chinese dim sum that is incomparable to those Western pastries.
Now it is not far from the Mid-Autumn Festival, open the circle of friends, there are already many small partners sunbathing mooncakes, bought outside, made by themselves, all kinds, look very tempting, look not only hungry, but also itchy hands, because they like to make these delicacies.
The benefits of doing it yourself needless to say, in addition to the health of the materials, clean and hygienic, there is also an important point is to do whatever you want, so that the snack is healthier and more nutritious.
Today I made a delicious Chinese dim sum, which can be called puff pastry mooncake, or it can be called shortbread, which is considered to be a practice before the Mid-Autumn Festival. Today's shortbread is made with special ingredients that are not only intoxicatingly crispy, but also nutritionally superior.
Today is the White Dew Festival, and it is already the second month of autumn. The climatic characteristics of autumn have been clearly reflected, a little attention, all kinds of discomfort caused by autumn dryness will come to the door, black sesame is a good ingredient to alleviate the symptoms of autumn dryness.
Black sesame contains a lot of protein, fat and vitamins, as well as rich in calcium, iron, unsaturated fatty acids, etc., which can supplement the lack of micronutrients in the daily diet and improve immunity. And it can play a great role in delaying human aging and beauty. Therefore, in the autumn, a handful of black sesame seeds must be indispensable every day.
Today's snack I used mellow black sesame sauce to mix the flour, the filling is sweet red date red bean filling, one bite down, crispy, absolutely enjoyable.
This is the benefit of doing it yourself, the pastry is delicious and nutritious.
Now let's take a look at my mellow jujube mud black sesame mooncake method, with vegetable oil, delicious calories are not high, want to make their own food in the Mid-Autumn Festival small partners can collect squares to retain, the operation is simple, absolutely will not fail!
Ingredients required for the crust: 320 g of flour, 95 g of corn oil, 20 g of sugar, 100 g of warm water.
Ingredients required for filling: 250 grams of red dates, 50 grams of cake flour, 100 grams of red bean paste.
method:
1, first make water oil skin: 200 grams of medium gluten flour, 55 grams of corn oil, 20 grams of sugar, 100 grams of warm water, these materials are weighed and put together directly stirred and noodles.
2, crispy dough, material: low gluten flour 120 grams, corn oil 40 grams, black sesame paste 20 grams, these materials together after stirring and into a ball on the line, there is no law, these two kinds of dough have oil, and after the ball will not stick to the hand.
3, water and oil skin of the dough kneaded for a while, you can eat for a while and then knead, knead smooth, black sesame puff pastry dough and dough on the line, do not knead too much.
4: Make the filling below. Wash the dates, cut off the kernels, and cut the jujube meat into small cubes for later.
5, non-stick pot add water, put in the red date meat to boil, minced water over the date meat, boiled, simmer for about 10 minutes, the red dates become soft and tender, high heat to collect the juice, while using a spatula to crush the date meat, put in the prepared bean paste filling, can be made yourself, you can also buy ready-made. I use it myself. Stir-fry together.
6: Stir-fry the bean paste and red dates, then crush them into a puree and add the cake powder. The cake flour is cooked glutinous rice flour, if not, the glutinous rice flour is fried.
7, the final fried filling is very thick, a pinch can be a ball on it, do not too dry, when the ball will not stick to the hand on the line.
8: Divide the sumed puff pastry and dough into 12 evenly divided portions and knead them into rounds.
9, a oil skin wrapped in a puff pastry, slowly folded, sealed tightly. All are done in turn, the closing is placed downwards, and then the next re-operation from the first good one is ok.
10: Roll out each small puff pastry and roll it up.
11. Roll it out again and roll it up. So do it all in turn.
12, do a good job of small noodle agent in the middle of the pressure, the two ends to the middle of the press into a round cake, and then roll thin, and then wrap the filling, the filling can be kneaded into a small circle in advance is easier to operate, each filling weight is 30 grams.
13, the finished small round cake is directly pressed into a cake with a flat small board, on which I use food coloring to point and decorate.
14: Preheat the oven to 190 degrees, put the baking tray in the middle layer, and bake on the heat for 20 minutes.
The crispiness is incomparable, and with the addition of black tahini, this mooncake has been raised to a new height, delicious and nutritious.
Tips:
The flour of the water and oil skin is medium gluten flour, that is, the flour we usually use to steam steamed steamed buns, etc., or mixed with high gluten flour and low gluten flour in half; to make puff pastry flour, it is best to use low gluten flour.
The tahini sauce used is the kind of thick paste that can flow, and the consistency is similar to the consistency of condensed milk.