Chinese baking season
The first program in China that combines Chinese and Western baking ,[Chinese Baking Season], newly created by "China Food Channel - Baking is Coming", has been broadcast in all media! This program invites the country's major high-level pastry masters to teach you to make different Chinese pastries, today let's learn a cute and delicious [chicken puff pastry]!
The instructional video is longer, it is recommended to watch it on wifi!
The chicken puff pastry can be said to be the representative of the midpoint of the shape. The same dough, in the hands of the midpoint master can change a variety of shapes, today we will teach you to make this childlike little dim sum, this midpoint composed of puff pastry and bean paste not only brings us enjoyment in appearance, the taste is more crispy on the outside and soft on the inside, full of rich bean paste aroma!
Chicken puff pastry
01
raw material
Name of raw material
Weight/unit
Water oil skin
Medium gluten flour
60 g
lard
10 g
water
30 g
Dry puff pastry
40 g
Filling:
Bean paste filling
100 g
02
Production steps
Dry puff pastry:
Combine the flour, lard and knead into a ball
Water oil skin:
Mix flour, lard and water into a ball
Pastry:
Step 1: Put the wake-up water oil skin and dry oil puff pastry under 8 blanks
Step 2: Wrap the dry oil puff pastry with water and oil skin, knead it into a ball with the tiger's mouth and press it flat
Puff pastry:
Step 1: Roll out the dough into 0.3 cm thick strips and fold them in 4 layers
Step 2: Roll out into 0.3 cm thick strips and fold 3 layers in half
Chicken puff pastry molding:
Step 1: Roll out the dough with a rolling pin, add the bean paste filling, and knead it into a ball with the mouth of the tiger
Step 2: Use a float or comb to organize the dough into the shape of a chicken and garnish it with black sesame seeds
Step 3: After brushing the chicken dough with egg mixture, put it in the oven at 180 degrees and heat at 180 degrees