In the traditional Chinese New Year, every household has the custom of eating puff pastry, which is the best choice for New Year souvenirs. I prefer puff pastry, I prefer traditional dim sum, and I don't like the taste of lard. Made this traditional puff pastry --- rose puff pastry on a weekend. Share it with everyone, with a small partner who likes puff pastry, you can try it
by April light rain
Water oil skin: medium gluten flour 250g
Water oil skin: corn oil 40g
Water oil skin: caster sugar 40g
Water oil skin: egg mixture 25g
Puff pastry: Low gluten flour 200g
Puff pastry: Lard 90g
Puff pastry: Corn oil 18g
Filling: Rose sauce 230g
Filling: Peanut flour 200g
1: Bake peanuts at 180 degrees Celsius for 12 minutes, remove and peel. Prepare the ingredients in the water and oil skin: 250g of medium gluten flour, 40g of corn oil, 40g of caster sugar, 25g of egg mixture, 90ml of purified water. Puff pastry: 200g of low gluten flour, 90g of lard, 18g of corn oil. Filling: 230g rose sauce, 200g cooked peanuts.
2: Take 200g of peeled and cooked peanut blender and grind into powder. 200g of peanut flour added to 230g of rose sauce and mixed well, divided into 12 equal parts.
3. Knead the oil crust and puff pastry ingredients into a smooth dough, put it in a container and cover the plastic wrap to relax for 30 minutes.
4: Take out the slackened oil crust and the puff pastry and divide it into 12 equal parts.
5: Take a water and oil skin and roll it out into a circle. Wrap in puff pastry
6. Pinch the seal like a bun.
7: Put the bottom of the mouth together and cover the plastic wrap.
8: Take a dough and roll out until the shape of a cow's tongue. Roll it up from top to bottom and stack it together to cover the plastic wrap.
9: Roll up in turn and let stand for 20 minutes.
10: Take a loose roll, close the mouth upwards, and press it. Roll out again into the shape of a long cow's tongue. Roll it up from top to bottom
11. Roll up the noodles
12: Stack together to cover with plastic wrap.
13, take a face roll, press the middle, and flatten the two ends together.
14: Roll out to a round slice and wrap in the rose filling
15. Wrap the bun and pinch the seal at a glance
16. Put the seals together with the seals facing down. At this time, preheat the oven to 180 degrees and heat.
17: Take a wrapped dough, press in the palm of your hand and roll out to a round shape. Use scissors to cut out (knife cut out) the leaves of the petals
18: Twist the cut petals in one direction.
19: Put the finished rose puff pastry into the baking dish, and send it to the oven for baking after shaping.
20. Baking: Bake at 180 degrees Celsius for 15 to 18 minutes. Just cook it.
21, fragrant rose crisp out of the oven yo ~
22, beautiful in the afternoon sun
23, like this puff pastry ~
1, the water oil skin should be softer, the adsorption force of flour is different, and the amount of liquid is increased or decreased according to the feel of the dough when making the water oil skin. Soft and moderate state is enough. 2, filling: you can use red bean paste, date paste, purple potato sand, mung bean paste... Mix and match according to your existing ingredients. 3, baking: 180 degrees up and down the heat, cooked can be. The temperature in the recipe is suitable for the oven with light rain, so when baking, the small partner can adjust it according to the temperature of his own oven. 4. How to store the pastry that cannot be eaten? A: The light rain is placed in a baking dish and stored naked at room temperature. If you want to have a shelf life, you can pack it independently after cooling, seal it tightly, refrigerate it, and freeze it.
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