New Year's dim sum made by yourself, court pastry: peach blossom crisp, a success, better than Daoxiang Village
Near the Spring Festival, everyone began to buy New Year goods for the family, all kinds of snacks, dried fruits, snacks, etc., every year will buy a lot, used to entertain relatives and friends who come to the home as guests, in addition to buying ready-made, my family will also make a lot of homemade every year, like the river rice noodles a few days ago, amber peach Ren Xiaoning family are doing it themselves every year, especially dim sum, outside to buy or is too sweet or too greasy, the elderly and children always eat inappropriate, it is better to do it themselves.
Today Xiaoning will share a dim sum that is especially suitable for the New Year to be brought to the table to entertain guests: peach blossom crisp, pink and tender color, crispy taste, sweet filling, super delicious, like friends remember to collect in advance!
<h1>【Spring Festival Dim Sum: Peach Blossom Crisp"</h1>
<h1>ingredient:</h1>
200 g of gluten flour, 80 g of water, 2 g of salt, 20 g of sugar, 40 g of salad oil, 5 drops of red velvet liquid.
<h1>Preparation method:</h1>
1, peach blossom puff pastry is a Chinese small package of puff pastry method, first of all, we first make water oil skin: 80 grams of water add 5 drops of red velvet liquid, stir well and then pour into the flour, slowly pour into the flour many times, while pouring while stirring, so that the dough will appear beautiful pink. If you don't have red velvet liquid, you can also replace it with red yeast powder or beetroot.
2: When the dough is stirred into a large dough flocculent, add 40 grams of cooking oil, and then knead it into a "three-light dough", that is, face light, pot light and hand light.
3, after the dough is kneaded, we transfer it to the board, and then knead it repeatedly for a while, about 10 minutes, this step is to make the dough out of the film, so that the puff pastry will not break. After 10 minutes, pull it, if it can be pulled into a film as shown in the picture, we give it a smooth dough, seal loose for 30 minutes.
4, 30 minutes later, we divide the dough into 30 grams of a small agent, after the reunion sealed up for later; the following began to make the part of the puff pastry, 180 grams of low gluten flour, add 75 grams of lard, the hands to it to grasp and mix evenly, scratch and mix to no dry flour as a whole soft, very good degree of plasticity, we divide it into 20 grams of a small agent, just each has 12.
5, take a oil skin, put it in the palm of the hand first into the shape of a small bowl, and then take a piece of oil puff pastry to put it up with the tiger mouth closing method to give it a reunion tightening mouth, here you need to pay attention to, the oil skin part should be kept sealed when it is not used to prevent air drying.
6. When closing, try to tighten it while sorting, so that there will be no air between the oil skin and the puff pastry, and it is more convenient to roll (Picture 1). After tightening the mouth, the interface is facing up (Picture 2), press the flat to roll it into an oval shape (Picture 3), then roll it up from one end (Picture 4), press the flat and roll out the rectangle (Picture 5), and then fold the two sides in half, and a peach blossom puff pastry is ready.
7, in the whole production process, the oil skin part needs to be sealed to prevent air drying, so the cake blank is covered with plastic wrap.
8, take a cake blank, use a rolling pin to roll it thin, and then wrap it with bean paste filling, bean paste filling needs to be 15 grams of size each, tighten the mouth, roll out again into a circle for later. Because the production process requires a lot of wrapped up production methods, so our skin and puff pastry must be soft enough, so that the ductility is high enough to be better completed.
9, roll out into a circle, use scissors to evenly cut out 5 petals, and then gently cut two knives at the center of each petal, the edge part is pinched by hand, a beautiful peach blossom is ready!
10: Put the peach blossoms in a baking dish covered with oiled paper, pour egg yolk liquid on the flower heart, and sprinkle a few white sesame seeds. The oven is preheated 165 degrees in advance, baked for 25 minutes, and we need to observe the coloring situation in the later stage to avoid too much coloring affecting the color of the finished product.
After 11, 25 minutes, the beautiful peach blossom crisp is ready, the color pink and tender, each beautiful thing, after seeing it, can't bear to open the mouth, each petal of the puff pastry layer is opened, a bite of crisp off the slag.
With the soft and sweet bean paste filling inside, the taste is sweet, the color is festive, especially suitable for the Spring Festival snacks to be served, the method is simple, it is better to sell than the dessert house, it is more delicious, because it is made at home, so the material hygiene is visible, and it is safe to eat.
As long as you follow Xiaoning's recipe to do, this beautiful and delicious peach blossom crisp, the outer skin crisp off the slag, the inside is sweet as honey, you can also succeed once, like friends hurry up to try it!