Chinese Food
Cherry Blossom cake ~ a flower for you
(109614 views)
Chinese dim sum has always been my favorite. There are many kinds and tastes. The process of making Chinese dim sum is quite complicated, such as opening, rolling and stuffing. But of course, the imported things are the most reassuring to make by myself. The inspiration of this recipe comes from my participation in a baking competition last year. The brand sponsor is a Japanese brand. In order to combine Chinese dim sum with brand elements, I improved the way of making Chinese dim sum starter and made it into a small one Under the cherry tree. A lot of friends like the pictures. Now write out the recipe. Let's try this snack with high appearance and taste
Cooking ingredients
Cooking Steps
Step1:The material for the tare is ready.
Step2:Pour all the ingredients of the tare into the toaster. Mix the dough for 20 minutes.
Step3:Dough and dough can be pulled out of the film. Put into the fresh-keeping bag.
Step4:Some materials of the pastry are ready.
Step5:First mix lard with low gluten flour.
Step6:Add Monascus powder to the color a little bit more.
Step7:Put the two dough into the fresh-keeping bag and refrigerate for 30 minutes.
Step8:The dough is long and divided into 8 parts (about 18G each).
Step9:Cover the dough with plastic wrap to prevent air drying.
Step10:Divide the pastry into 8 parts (about 11g each). Knead them into balls for use.
Step11:Flatten the tare, put the pastry in the middle and wrap it.
Step12:The oil bean paste is also divided into 8 parts on average. Each part is 20g. Knead into balls for use.
Step13:The dough joint is facing up. Roll it out with a rolling pin.
Step14:Cover with plastic wrap after rolling. Wake up for 10 minutes.
Step15:At the beginning of the second rolling, the interface is still facing up. Use the rolling pin to roll it long.
Step16:From the bottom up.
Step17:Wake up another 10 minutes.
Step18:The interface of the wake-up dough is facing up. Press flat in the middle.
Step19:Close the edges.
Step20:Press flat.
Step21:Roll out the circle.
Step22:Put the bean paste in the middle. Wrap it.
Step23:The interface is facing down. Press flat. Gently roll it into a circle.
Step24:Cut it into five pieces with a knife.
Step25:Make three strokes on each petal. Don't make it to the bottom.
Step26:Use tools to push the middle of each petal inward, which is convenient for petal shaping.
Step27:Hold the petals tight.
Step28:Brush the center of the flower with yolk.
Step29:Decorate black sesame seeds to make stamens.
Step30:Preheat the oven. 160 degrees. Bake for 20 minutes.
Step31:Transfer to the baking net for cooling after being put out of the oven.
Step32:Complet
Cooking tips:PS-1. Eight cherry cakes can be made with the amount of square. 2. The lard in the recipe can be changed into butter or vegetable oil in equal amount, but the effect of shortening will be affected. Lard has the best crisp effect and the most fragrant taste, followed by butter and vegetable oil. 3. To boil lard, we need lard. The freshly boiled lard is transparent. When it is cooled, it will become white paste. The cooled lard can be put into the refrigerator and refrigerated. 4. Every step of rolling out needs to wake up. When waking up, cover it with plastic wrap. Otherwise, the skin will be dried easily. 5. I use the red koji powder for color mixing. The amount of red koji powder must be less. It can be added a few times. Don't add too much at once. Then the color is not pink but dark red. Of course, it can also be replaced by beetroot powder, red velvet pigment or pink pigment. 6. If the dough is very soft during the wake-up process, it means that your dough is likely to be crispy. It means that the room temperature is too high. Put the dough into the ice
