Chinese Food
Sweet pastry -- big bag pastry
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I've made a lot of pastry. In the past, I used to use small package pastry. It's time-saving and labor-saving. But I haven't tried it all the time. I'm afraid the layering effect is not good. Today, I made the simplest sugar cake. I simply tried the big package method. It was very successful. Materials - tarpaulin - 300g flour, 2G salt, 15g sugar, 25g corn oil, 160g clear water pastry - 120g flour, 30g corn starch, 75g corn oil filling - 120g flour, 120g sugar, 45g corn oil surface decoration - egg yolk, white sesame, black sesame
Cooking ingredients
Cooking Steps
Step1:First make sugar filling - 120g flour and put it into a clean pot. Dry and fry slowly over medium low heat.
Step2:Stir fry the flour until it is yellowish and fragrant.
Step3:Mix 120g of cooked flour, 120g of sugar and 45g of corn oil. Mix well. The filling is ready.
Step4:Mix 300g of flour, 2G of salt, 15g of sugar, 25g of corn oil and 160g of clear water. Knead into a ball. Cover and wake up for 30 minutes.
Step5:Pastry flour 120g, corn starch 30g, corn oil 75g mix and knead. Wake up for 30 minutes.
Step6:Roll the tare into large pieces. Put the pastry on it.
Step7:Wrap the pastry with the tare. Tighten the seal. Don't let the pastry flow out.
Step8:Roll it out into a large rectangle.
Step9:Three fold like a quilt.
Step10:Then roll it into a rectangle.
Step11:30% off again.
Step12:Roll it out into a thin rectangle.
Step13:Roll from the long side. Roll into a tube.
Step14:Cut evenly into 16 equal parts.
Step15:Take a small dosage and roll it into a round shape. Wrap it in the sugar stuffing. Seal it tightly.
Step16:The seal is facing down. Pat it into a pie.
Step17:Put it on the baking tray. Brush the surface with egg liquid. Sprinkle sesame seeds.
Step18:Preheat the oven. Bake at 200 ℃ for 1520 minutes. Take it out and let it cool to eat.
Cooking tips:1. When making sugar filling, stir fry the flour to make the filling more fragrant. 2. When the water and oil skin wake up, the cover should be over covered with fresh-keeping film. Otherwise, the water will evaporate and make the skin hard. 3. The process of twice and three fold can be omitted and rolled into a cylinder directly. But the layering effect is a little bit worse. 4. Cut the small noodles and roll them into a circle. Don't turn them over. Then the layers will be wrapped inside. 5. When wrapping in the sugar filling, the cover should be tightly closed, otherwise it will not bulge after baking. But the taste has no effect. 6. Surface brush can be replaced by water. Can stick sesame can. 7. Please adjust the time and temperature of the oven according to the actual situation of your own oven. Pay attention to observe the color when baking. There are skills in making delicious dishes.
