In a few days is our traditional festival, the Spring Festival, I remember when I was young, every New Year, relatives and friends are going to meet and gather, but also to bring their own gifts, then the popular mutual gift box, which has a variety of styles of small cakes, as well as Chinese dim sum, the favorite is puff pastry, sesame salt, bean paste, date paste, at that time I think eat such a dim sum, special delicious.
Many years later, such gift boxes have long ceased to be gifts between relatives and friends, they have entered our daily lives, because they are common, so even if it is the New Year, there will be no special expectations, especially the children now, have not experienced, and will not experience the happiness of eating Chinese dim sum in the New Year, but I believe that those who have experienced it will have more feelings for those cakes and puff pastry snacks, perhaps no longer the taste of the year, but still retain a beautiful yearning for them.
Today, with a nostalgic mood, I make the puff pastry bean sandbag that I liked to eat the year, and share this feeling of happiness with my family and children. I have also made a lot of puff pastry, and I have also accumulated some of the production points I have summarized in the process of practice (tips in the production process and the last part of the article), and I will share it with you today, hoping that friends who like to eat such dim sum can make a delicious crispy Chinese dim sum. It's the New Year, make a Chinese dim sum, please taste it.
Let's take a look at how to make it
【Ingredients】Oil skin: 130 grams of medium gluten flour, 40 grams of butter, 65 grams of water, 15 grams of powdered sugar. Puff pastry: 95 grams of low gluten flour, 40 grams of corn oil. Filling: bean paste filling 130 g
【Preparation steps】 1: Prepare the ingredients, freshly made oil skin, medium gluten flour, water, powdered sugar into the noodle jar, stir into a ball.
2: Cut the butter into pieces, put it into the dough jar, and continue until the dough can pull out a relatively large, firm mask.
3, in the process of machine and noodles, we can prepare the puff pastry, the puff pastry is the low gluten flour and corn oil mixed, with a spoon pressed into a delicate puff pastry.
4: After the oil crust and puff pastry are ready, put them on the board and let stand for 30 minutes.
5: Rub the oil skin into long strips, try to keep the thickness and thickness all the way, and then divide into 12 equal parts, each part is rounded.
6: Cut the puff pastry and bean paste into equal portions into 12 equal portions and knead them into rounds.
7: Then take a dough of oil skin, open the nest, put in 1 puff pastry, use the tiger mouth position of the hand, wrap the oil puff pastry, and tighten the mouth.
8, all of them are made in this way, and it is best to follow the order when doing it.
9: Then take the first round dough, smooth the surface facing upwards, and roll out into the shape of a cow's tongue.
10. After turning over, roll it up. All are made in the previous order, and if you make them in order, you can reduce the time it takes for the dough to sit.
11. After that, in the previous order, take the first, and then roll out the long strip and roll it up. All are rolled like this at once.
12, all done, take the first one, fold in half.
13: After squashing, use a rolling pin, roll out into round slices and add bean paste filling. Use the previous method, close the mouth.
14. All of them are made in this way, and the mouth is placed down into the cooking mooncake baking dish.
15, with the right amount of red pigment, slightly mixed with a little water, with a seal to the finished raw blank, print the pattern.
16: Preheat the oven at 175 degrees in advance and bake at 175 degrees for about 28 minutes.
17, after taking out, slightly warm, you can eat, crispy and delicious.
【Tips】
1. The softness and hardness of the oil skin and the puff pastry should be consistent. When the temperature is low, I usually use vegetable oil, which is easier to operate and not easy to break the skin.
2, oil skin, puff pastry needs to have a process of waking up the dough so that the dough has better ductility, easy to operate, and not easy to break the skin.
3, the butter in the oil skin can also use lard, lard is more common in Chinese dim sum, and more crisp, more fragrant.
4, filling, you can choose other fillings, for example, date paste, like to eat meat, you can also use meat filling.
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(This article is originally produced by Yangyang Chef's Gourmet, and it is forbidden to carry and reprint without authorization)