Bean curd with nuts and Hydrangea recipe-Chinese Food-best chinese food recipes-cooking food

Bean curd with nuts and Hydrangea

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It's the first time to try to make a crisp Chinese dessert. It's made by Zhou Xiaosu, a super food control teacher, in the live video. The first time, it's too dense and rolled out too thin. After baking, the lines are not clear. This is the second time. The effect is better. So I came to hand in my homework. It's been too long ~ it's bean paste + daily Nutcracker (walnut, cashew, hazelnut, almond, blueberry, cranberry and red raiser) ）It's not a traditional Chinese snack, but it's also delicious

Cooking ingredients

red bean paste (with sugar):250g

daily nuts:2 Pack

4. Other materials:8

yolk:1

white sesame:moderate amount

Cooking Steps

Step1:Put the material of 1 oil skin into the bread bucket. Open the iMix program. Knead the dough for 20 minutes. It can be kneaded by hand. The thick film can be produced. No need to cover the film by hand.

Step2:Make 3 fillings - soak the red beans in water overnight in advance. Then crush them in a pressure cooker. Beat them into mud in a blender. Then add some sugar and fry them in a non stick pan to dry the water.

Step3:If you want the bean paste darker, you can add brown sugar. Stir fry into the state on the picture. Don't be too dry. Otherwise, it's not easy to rub into a ball.

Step4:Open two packages of daily nuts. Put the nuts in the fresh-keeping bag. Use a rolling pin to roll them up. Be careful not to crush them too much.

Step5:The dried fruits are chopped with a knife.

Step6:Then mix the bean paste with the crushed nuts and dried fruits. Mix them evenly by hand.

Step7:Then make the pastry. First put the low flour and lard of 2 into the basin and mix them into floccules.

Step8:Then knead constantly to form a smooth dough.

Step9:After the bread machine is finished, cover the water and oil skin with plastic film. Wake up for more than 15 minutes. Pull out the thick film.

Step10:After 1, 2 and 3 materials are ready, divide 1 water crust into 20 grams of dough. 2 pastry into 15 grams of dough. 3 filling into 25 grams of dough. Knead respectively. Cover each one with plastic wrap to prevent drying.

Step11:Then wrap the pastry. Press the dough by hand. Put the dough in the middle.

Step12:Cover the pastry with the tare. Do not cover it completely when it is exposed. Then slowly use the tiger's right hand to collect the tare together. Do not pinch the pleats. Put it down after wrapping.

Step13:Cover each package with plastic wrap to prevent water loss. Remember the order of the packages. Roll from the first one in order.

Step14:Take the first wrapped dough and press it flat with your hand. Then use a rolling pin to roll it up and down. Roll it into a tongue shape. Don't break the oil skin. Don't roll it too long.