Chinese Food
Peach blossom crispy
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After a few spring rains, it's finally cleared up again. We can go outing together again. In March, the spring breeze is rippling and flowers are blooming. In the heart of fat bear, peach blossom is the most attractive. Speaking of peach blossom, fat bear can't help but think of a sentence burning its brilliance. Peach is young. Spring is warm and flowers are blooming. Appreciating the beautiful beauty of peach blossom and wandering in the sea of flowers, it has become the scenery of peach blossom matching each other. Such beautiful scenery. Make a pot of tea, turn over your favorite books, and taste a piece of peach blossom cake. That's what complement each other. Boys and girls, looking at a beautiful peach blossom blooming on the plate, do you really want to do it~
Cooking ingredients
Cooking Steps
Step1:To make the oil skin, add 120g flour, 40g lard, 50g water and 12g sugar into the bowl, and mix with a scraper to form a cotton wadding.
Step2:Use your hands or chef's machine to make a smooth, non stick dough. About 15 minutes.
Step3:The dough can be pulled out.
Step4:Making pastry - mix 95g of low gluten flour and 50g of lard evenly.
Step5:Mix the pastry. Add some pink edible pigment and knead well.
Step6:Wrap the tare and pastry with plastic wrap respectively. Relax for 15 minutes.
Step7:Dispensing - evenly divide the flabby oil skin and pastry into 12 parts and rub them into circles. At the same time, 320G red bean stuffing was divided into 12 parts and rubbed round.
Step8:Baosu - take a portion of the pastry, flatten it slightly, roll it flat, and wrap it into a portion of the pastry.
Step9:Put the dough at the mouth of the tiger. Use the mouth of the tiger and the thumb to close the mouth.
Step10:Squeeze tightly to avoid the pastry coming out.
Step11:Wrap the dough up and press it gently. Roll it from the middle to both ends with a rolling pin to form a tongue of about 10cm long.
Step12:Roll up the face from top to bottom or from bottom to top.
Step13:After finishing, cover the film and relax for about 15 minutes. In fact, in order. When all the dough is rolled, the first one has been relaxed.
Step14:Loose dough. Stand it up. Press it a little flat.
Step15:Continue rolling from the middle to both ends with a rolling pin to form a tongue shape of about 15cm.
Step16:Repeat the second roll. Also, cover with plastic wrap and relax for 15 minutes.
Step17:Take a roll and press it in the middle with your thumb. Then lean both sides towards the middle.
Step18:Use a rolling pin to make a round piece with thin edge and thick center.
Step19:Take a portion of bean paste filling and put it in the middle of the dough. Wrap it and tighten it.
Step20:Wrap the small ball with bean paste filling. Close it down. Press the circle with the palm of your hand. Don't be too thin. Use a knife to cut the flowers evenly. Divide 6 petals. Pay attention to the position of the flower center.
Step21:Use your thumb and forefinger to shape the petals.
Step22:Press two scratches on each petal with a knife.
Step23:Put a little yolk on the flower center. Sprinkle some white sesame seeds.
Step24:Put them in the baking tray in turn. Put them into the middle layer of the preheated oven. Bake them at 175 ℃ for 25 minutes.
Step25:
Cooking tips:1. Each oven is different. The oven temperature and time shall be adjusted according to the actual situation during baking. In the process of baking, it is necessary to prevent the peach blossom from being too dark on the surface, or the color will not be beautiful. 2. In the formula, I use pink edible pigment to color. I can also replace 5g low gluten flour with 5g red koji powder. But the color of red koji powder is not so beautiful. 3. Lard is used in Chinese pastry. The effect is very fragrant. If you think lard is too high in calories, you can also change it into butter or even vegetable oil. Of course, the effect of shortening will be much worse. 4. In the whole production process, the purpose of relaxation is to make the dough more malleable. Otherwise, it will break. 5. In the process of relaxation, the fresh-keeping film is used to prevent the loss of water and the dough drying. 6. When rolling the dough, pay attention. Roll it forward from the middle. Roll it back from the middle. Don't roll it back and forth. Don't roll it back and forth
