Chinese Food
Red bean and sand crispy cake for the Mid Autumn Festival
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Today is national day. Everyone is happy. The Mid Autumn Festival is coming. This year's Mid Autumn Festival is just in the middle of the national day. It's really a good day for the whole country to celebrate and the family to get together. According to traditional customs and habits, moon cakes must be eaten on the Mid Autumn Festival. In addition to moon cakes, if you can make a dessert by yourself, as a companion gift for relatives and friends, it can best reflect the sincere friendship for relatives and friends. A red bean sand crispy. You are worth having. It's similar to the way of making egg yolk pastry. Only there is no yolk in the filling. It's a simplified version of egg yolk pastry. For the friends who don't like to eat salted egg yolk in the sweet taste, this kind of red bean sand thousand layer pastry is no better. The finished product has a clear hierarchy. The residue of the pastry is not enough to eat two.
Cooking ingredients
Cooking Steps
Step1:Let's make water and oil skin first. The so-called water and oil skin is water and oil to mix with the skin.
Step2:Knead the materials other than butter into the basin until the surface is smooth and the gluten is initially formed.
Step3:Then knead the softened butter into the dough, and knead until the dough is completely expanded, that is to say, it can pull out the solid film state, so that in the subsequent baking process, it is not easy to break the crisp. The final product has a clear hierarchy.
Step4:It's a dough of water and oil that can pull out a solid film.
Step5:Make the pastry after the water and oil skins are made - put the softened butter into the low gluten flour. First, gently rub the butter and flour together to form fine grains.
Step6:Use your hands to gently grasp into a smooth dough. Do not over rub. The proportion of oil and flour in pastry is generally 2-1.
Step7:After the water, oil and pastry are reconstituted, cover the surface with a plastic film to prevent it from drying. Wake up for 1015 minutes. Use this time to divide the red bean sand into uniform dosage forms. Each one weighs about 15g. Red bean paste can be fried by yourself or bought out of the box. I use the one I fried before.
Step8:After the bean paste is divided, the water and oil skin and the pastry are also divided into 16 parts. This is the divided dosage. From top to bottom, the water and oil skin, the pastry and the bean paste filling are in turn.
Step9:Put the pastry on the pastry preparation. Cover the pastry with a tiger mouth pushing upward and closing the mouth.
Step10:Keep your mouth tight. Don't fold it like a bun. It will make a pimple. The crust is not even. Push it with tiger's mouth.
Step11:Close all 16 mouths. Wake up for 10 minutes. Wake up is for better rolling out in the next step. In fact, the process can be continuous. When the 16th pastry is finished, the first pastry is awake. We can start from the first step.
Step12:Put the end of the pastry dough down. Press it flat with your hand. Roll the rolling pin into a tongue shape.
Step13:Roll it up and down again. Do this for all 16 pastry dough. It's also the time for the 16th roll. The first one is awake.
Step14:From the first place, press the end of the roll up and flatten it. Roll it into strips
Step15:Don't roll too long for both times. It's about the distance from your thumb and index finger. Excessive rolling will lead to the last rollin
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Cooking tips:1. Don't roll too long twice. One roll is enough. It's not that the longer you think, the better. Because of the number of folds, the last two rolls will lead to many layers, but each layer is too thin and even stick together. The crisp effect is not so good. 2. Don't use the technique of wrapping buns when closing. It's too ugly. Use tiger mouth to close. 3. A thin layer is fine when brushing the egg liquid. It will be ugly if you brush too much. There are skills in making delicious dishes.
