It's almost the New Year, and I'm going to make a few small Chinese dim sums to add to the fun of the festival. There's also a bowl of lard at home, so use it to make puff pastry. 1 piece of noodles makes three kinds of shapes, which is both fun and beautiful, and I also revisited the flower patterns of chrysanthemums and peach blossoms. It's been at least 2 years since the last time I made chrysanthemum and peach blossom puff pastry, and it's okay, as long as I have a little patience, it's not too bad.
By meggy dancing apple 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Oil skin material: medium gluten flour 120 g
Oil skin material: lard 30 g
Oil skin material: honey 5 g
Oil skin material: cool water 65 g
Oil skin material: salt 0.5 g
Pastry Ingredients: Low gluten flour 100 g
Pastry Ingredients: 50 g of lard
Filling garnish: 180 g of red bean paste
Filling decoration: Brush the surface with a little cool water
Filling garnish: Sprinkle a little black sesame seeds on the surface
Filling garnish: brush the surface with egg yolks
<h2>Practice steps</h2>
1, the main material of the big group photo: medium gluten flour, low gluten flour, lard, easy to bake low sugar low sodium washed red bean paste, honey, salt, cold water;
2. Mix the oil skin material evenly, knead into a dough without dry powder, and cover the freshness film for 20 minutes;
3. Mix the puff pastry material evenly, knead into a ball, wrap it in plastic wrap and set aside;
4, red bean paste each 20 grams, kneaded into balls; washed red bean paste is soft, difficult to wrap, you can put the bean balls in the refrigerator frozen, 5 minutes before wrapping out;
5, after relaxation of the oil skin dough can pull out the coarse film, a few kneading, divided into 9 parts of uniform size, puff pastry dough is also divided into 9 equal parts, relax for 10 minutes; in order to prevent the evaporation of moisture and oil, to cover the whole process with plastic wrap; share a little tip with you: plastic wrap is too soft and sticky, you can cut open the bag to use;
6. Take the slackened oil dough, knead it into a small bowl, and put the puff pastry ball in the middle;
7. Wrap the puff pastry ball in it and squeeze it tightly;
8. Treat the others in turn, smooth face up, and let the plastic wrap sit for 10 minutes; this step completes the small packet of pastry;
9. Turn the loose dough up, press flat, roll up from the middle upwards, and then roll down to form a cow's tongue;
10. Roll into rolls from top to bottom;
11, several dough in turn, the whole process with plastic wrap cover tightly, relax for 10 minutes;
12. Turn the smooth side of the loose dough upwards, press flat, roll out from the middle upwards, and then roll down, roll out a slender strip of about 25 cm long;
13. Turn the noodles over, smooth side facing down, and roll into rolls from top to bottom;
14, from the side, delicate and good-looking;
15. Treat the other rolls sequentially, cover the plastic wrap and let stand for 10 minutes; at this time, the frozen red bean sand balls can be removed;
16, take the slack noodle roll, press flat, as far as possible rolled into a circle, the edge is slightly thin;
17, smooth face down, put a red bean paste on the dough;
18. Gather the dough around the middle, seal it tightly, pinch the tail dough flat, and cover it at the slightly thinner dough;
19, 9 red bean paste balls are all completed, covered tightly with plastic wrap, and relaxed for 10 minutes;
20, take a dough, smooth face up, press flat, roll into a round cake with a diameter of 7 cm; first make the first flower type peach blossom crisp: use a large mounting spout to gently buckle out a circle in the middle of the dough cake, take it as the flower center, use a sharp knife to cut the dough skin into 5 equal parts, that is, 5 large petals, each petal and then cut 2 small openings, cut the epidermis to the bean paste, but do not scratch to the edge;
21. The two corners of the petals are pinched downwards, and then twisted into small tips to form the petal tips, and the natural petal arc is formed;
22, now do the second flower type chrysanthemum crisp: first cut into four equal parts, each equal part and then cut out 3 equal parts, so that it is 16 petals; share a little tip, the length of the knife edge determines the size of the petals, want small petals, shorter knife edge, want long petals, longer knife edge;
23, each petal twisted in one direction, the tip of the flower with a finger pressed, so that the petals are round, bean paste facing upwards;
24, the third flower type is relatively simple, made into the appearance of the wife cake: smooth face up, press the hand flat, the surface of the three knives, cut the epidermis to the bean paste; want the surface to be bright and yellow, you can brush egg liquid or pure egg yolk liquid;
25, spread a little cool water in the center of the blank, sprinkle a little black sesame seeds as a decoration, and then send it to the middle layer of the preheated oven, heat up and down 180 degrees, about 20 minutes;
26, puff pastry, after the oven can be slightly dried to remove from the baking sheet; eat sweet and soft while hot, cold and loose residue.
<h2>Tips</h2>
1. Although the three flower types are different, they all roll out the dough into a dough blank with a diameter of about 7 cm, so that it can mature at the same time in the same furnace; The temperature and time of baking can be adjusted according to the actual situation of using the oven.
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