I have always liked Chinese dim sum and found puff pastry to be more flavorful. The filling in the middle of this small snack can be replaced by date paste, purple potato and so on. The method is more cumbersome and requires patience
By wood food room
Water oil skin part
Water 30g
Lard 30g
Powdered sugar 15g
Medium gluten flour 80g
Puff pastry part
Low gluten flour 60g
Fillings and decorations
Bean paste filling 160g
2 drops of red pigment
1: Put the water and oil skin material into the bread machine and start the noodle program for 20 minutes.
2. Knead until the film can be pulled out.
3: Mix some of the ingredients of the puff pastry into a ball.
4: Put the water and oil dough and puff pastry dough into a plastic bag and refrigerate it in the refrigerator for half an hour.
5: Divide the water and oil dough and the puff pastry dough into 8 parts each.
6: Wrap the puff pastry dough with water and oil dough, and divide the bean paste evenly into 8 small balls.
7: Roll out for the first time: Take a dough, the interface is facing up, roll out the long strip.
8: Roll up from bottom to top, cover with plastic wrap and rest for 10 minutes.
9, the second roll: the interface is facing up, roll out again.
10: Roll up from bottom to top, cover with plastic wrap and rest for 10 minutes.
11: Take out a dough, press flat in the middle, pinch the two ends together, and roll out into a circle.
12: Stuff the middle with bean paste.
13. Pinch tightly.
14: Gently roll out into a circle with a diameter of about 8cm.
15: Cut into 4 cloves.
16: Cut a knife in the middle of each flap.
17. Finally, it is divided into 16 petals equally.
18. Carefully lift one petal and rotate the petal clockwise so that the bean paste part is facing upwards, and the rest of the petals are the same.
19: Place in a baking dish.
20: Use chopsticks to dip the red pigment and make flower buds.
21: Bake at 160 degrees Celsius for 20 minutes.
22. Done~
1. The amount of square can make 8 daisy crisps. 2. The lard in the square can be replaced with an equal amount of butter or vegetable oil, but the shortening effect will have an impact. Lard has the best crisping effect and the most flavorful taste, followed by butter and vegetable oil. 3. Boiling lard to use lard, just boiled lard is transparent, cooled to become a white paste, after cooling lard into the refrigerator sealed refrigeration can be stored. 4. Each step of rolling needs to wake up the noodles, and cover them with plastic wrap when waking up, otherwise the dough is easy to dry. 5. If the dough is very soft and soft during the waking process, it means that your dough is likely to be mixed, indicating that the room temperature is too high, and the dough should be put in the refrigerator to cool down before operating. 6. If the operation method in the graphic recipe is not clear, you can watch the video recipe in Weibo ~ Weibo: Muzi Food Room
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