I have always liked to eat Yunnan ham cake, salty and sweet taste. So I searched the food world and found the improved puff pastry square of the leaf chef. I don't want to go out when it's hot, so it's also a pleasure to hide in an air-conditioned room and cook food. Turned the dining table into my makeshift counter. Seemingly simple square, the operation is still quite time-consuming, refer to the leaf of the small kitchen square each feels that the water surface skin is made a little dry, the package is very difficult, but her picture made to look different from mine, I don't know where I did not understand. Guided by experienced experts.
Ingredients and details
<b>Sugar (surface skin) 25g</b>
<b>Lard (surface skin) 10g</b>
<b>Low gluten flour (puff pastry) 170g</b>
<b>Low gluten flour (surface skin) 200g</b>
<b>Lard (puff pastry) 75g</b>
<b>Water (surface skin) 70ml to 80ml</b>
<b>Yunnan ham filling 20 pcs</b>
The difficulty is normal
Hours
Tastes salty and sweet
Craft baked
1. Knead the surface skin material and the puff pastry material into a ball
2. Cover each with plastic wrap and relax for an hour
3. Why do I think the surface crust I make is smaller than the puff pastry?
4. Divide the two loose doughs into 20 pieces and let them sit for about 10 minutes
5. Wrap a puff pastry in a water surface, roll out into a round shape and roll it up for about 10 minutes
6. Roll out the dough into a round circle, then pinch the two ends together and press it with your hands to form a round dough (I forgot to take pictures this step)
7. This is the ham stuffing that I have divided.
8. Pack well.
9. Brush with egg yolk liquid and sprinkle with black sesame seeds.
10. Oven 180 degrees 20 a 25 minutes or so, out of the oven one
11. Finished product drawing
12. See the ham
13. For the nephew
Recipe classification recommended
More practices of baking
Everybody's watching...
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