Chinese Food
Kidney bean and osmanthus cake
(88998 views)
Seeing the sweet osmanthus cake often mentioned in MI Yue's biography reminds me of my childhood. When I was a child, it was usually a snack that I could only eat during the festival. When I tasted the fragrance of the sweet osmanthus, I immediately returned to the good time in my memory.
Cooking ingredients
Cooking Steps
Step1:Make the stuffing first. Soak kidney beans for more than half a day. Remove the skin when they are full. Add the water that just flooded the beans. Turn on the bean tendon function of the electric pressure cooker to cook soft and rotten.
Step2:Use a scraper to grind the mud and add sugar. The sweetness depends on your taste. Stir fry in a non stick pan over low heat. Add in corn oil several times. Add in the next time after absorbing and fusing.
Step3:As the water evaporates, the oil gradually replaces the water. In the process of frying, add osmanthus jam. The amount is also added according to personal taste. I later added a bunch of cranberries.
Step4:Stir fry to the extent that it can form into a ball.
Step5:Divide the ingredients and knead them for use. I give about 25g of each dose.
Step6:Now make the oil. Mix and mix all the raw materials of the oil skin. Determine the water amount according to the actual water absorption of the flour. That is to say, adjust the water content according to the dough's hardness and softness during the dough mixing process. The hardness and softness should be moderate. Knead the dough into 8 ingredients and cover with plastic wrap. The Chinese crispy roll uses white oil. I'm afraid it's unhealthy to change it into butter.
Step7:Then make the pastry part. Rub the white oil (the butter I still use) with the flour to form granules.
Step8:As the butter melts at hand temperature, it can be kneaded into a dough. If it is hard, it will become soft after repeated kneading. The degree of hardness is equal to that of the oil skin. It was still divided into 8 doses.
Step9:Cover the pastry with oil skin. Tighten the mouth. Put the mouth down. Cover the film and relax for a few minutes.
Step10:Take out the wrapped dough in turn. Frame it left and right. Narrow the circle, flatten it, roll it into a tongue shape, roll it up and down, put it down and close it. Cover the plastic wrap and relax for a few minutes. Pay attention to keep the dough covered with plastic film.
Step11:Take out the rolled dough in turn and roll it long. Roll it again. It becomes a short and fat roll. Take out the roll twice according to the sequence and roll it into a round face. Note that the unoperated roll should be covered with plastic wrap.
Step12:Pack in the stuffing. Make sure you squeeze it tightly. Don't let out the stuffing. Roll out one bag and one bag. Pay attention to keep the fresh-keeping film on the unoperated roll.
Step13:Put it on the baking tray with the mouth closed down. Press it slightly flat. Brush the egg liquid on the surface. After it is dried, brush it again. Sprinkle some black sesame seeds for decoration. Preheat the baking tray and heat it 180 ℃ and 160 ℃.
Step14:Pu
Step15:
Cooking tips:The important thing has been said all the time. When operating, be sure to pay attention to keeping the dough roll covered with fresh-keeping film. Because drying will make the dough surface dry and crack. It is easy to leak. There are skills in making delicious dishes.
