Year after year, 2019 is coming to an end again as winter comes. The Spring Festival of 2020 is coming. Every traditional festival in China is inseparable from dim sum, just like foreigners make gingerbread houses on Christmas and finger biscuits on Halloween.
Chinese dim sum is exquisite and sophisticated.
Learn something simple and you can make a souvenir to give to friends and family.
Today we will share a one, which is particularly popular in Chinese dim sum and is so beautiful that it is against the sky. But many people find it difficult to dim sum, chrysanthemum crisp.
As long as you follow Xiao ning's steps, you will find that the original dim sum is so easy to make, not only good-looking, but also particularly delicious, layer by layer crisp, and not very dry and hard.
<h1>【Chrysanthemum puff pastry】</h1>
Ingredients: Puff pastry part: Arowana Australian wheat core powder (medium gluten flour) 200 g, cooking oil 50 g, sugar 20 g, salt 2 g, water 80 g
Pastry part: Arowana pastry with wheat flour 180 g, lard 90 g
Method: 1 Many people may be wrong to go directly to kneading the dough after reading the material. You'll find that your puff pastry is not crispy and comes out very hard, so kneading the dough is also important.
Although it is medium gluten flour, although not as exquisite as bread, but if you want not to break the crisp, the choice of flour is also very important, choose some high protein content, gluten is better than the gluten flour, your success rate will be greatly improved.
Flour opens the nest, first mix the powder, and then pour water to knead the dough, after the flour becomes a flour flocculent, indicating that the water and flour have been fused together, at this time the initial gluten tissue has been formed. Then add cooking oil at one time and start kneading the dough, so that the oil will not touch with the dry noodles, not only can make the finished product crispy, but also do not affect its gluten formation.
Knead for a few more minutes so that the dough can be gently pulled out of the film. Isn't that amazing? It turns out that the gluten flour can also be pulled out of the film, only then the puff pastry you make will be layered, rather than a hard lump.
2, After the puff pastry and puff pastry are ready, cover with plastic wrap and relax for 30 minutes. Both the puff pastry and the puff pastry are very soft but both are formed. The puff pastry of lard will be particularly soft when just kneaded, and when properly placed, it will become a little harder. Only two kinds of dough with the same degree of softness and hardness are more convenient to operate.
3, The two noodles are rolled into long strips, put together and cut into 8 agents.
4, wrap the oil skin into the puff pastry, use the tiger mouth closing method to slowly close the mouth to avoid breaking the puff pastry.
5, then roll into a cow's tongue shape, and then roll up from one end, when rolling, pay attention to the mouth up, so that the smooth surface is always outside.
6, after all done, continue to cover the plastic wrap and relax for ten minutes. Every step of the shape is relaxed, which is also the secret of making puff pastry without breaking.
7, continue to flatten into a cow's tongue shape, and then the two heads are stacked in the middle of the flattening again to be a puff pastry.
8, the filling part I use is the commercially available red bean paste, you can also boil the bean paste or date paste. But I don't want to make the DIY process too complicated, so as not to lose interest, so I will buy it to use, the filling that I just bought back is soft and soft, I need to add some glutinous rice flour to make it soft and hard, you can knead it into a ball, but it is not particularly hard, and it is more convenient to wrap in. The size is about 35 grams per ball.
After wrapping, the mouth must be tightened. Then the light face is facing upwards. Roll out a thick cake of about 8 mm, and gently press the marks on the surface with a knife, making it easier to make a regular pattern. Then gently cut along each knife print, the ratio of the depth of the cut to the center of the circle is about 2 to 1, and repeated production has found that the chrysanthemum crisp made by this depth of knife print is the most beautiful. My total is divided into 16 petals. The middle part should be kept as round as possible.
9, turn each petal in one direction, let the mouth with the filling flush up, a beautiful petal is ready, all good to make the number after directly into the oiled paper baking pan, on the top with chopsticks dipped in pigment points on the red dots.
10: Preheat the oven to 165 degrees, bake on high and low heat for 25 minutes, bake until the surface is slightly colored. Freshly baked snacks are a little softer and become very crispy when left cool.
Look at this crispy layer, layer by layer as thin as paper and not sticky, the family said that they ate this kind of snack, and they no longer wanted to buy snacks outside to eat.
After the introduction of the process, let's quickly summarize the key points.
1, after the puff pastry part is put in oil, be sure to knead out the film.
2, puff pastry and puff pastry, the filling part must be soft and hard the same, and are softer, so that it is convenient for shaping and will not overturn.
3, choose relatively good gluten flour, high protein content, it is easier not to break the crisp, such as I use this Arowana Australian wheat core powder, it is 100% Australian imported raw materials of wheat core powder, better quality than other medium flour, the finished product is white and delicate, and the wheat flavor is sufficient.
I also brought another kind of roasted flower puff pastry, which is also very simple, and it will be seen at a glance for the king to appreciate.