Chinese five kernel pastry
The Chinese five kernel crisp made for grandma is rich in nutrition and delicious with a variety of nuts. The skin is crispy and the layers of crispy crust are crumbling when you bite it down········1. slowly add water into the oil skin. According to the water absorption of the flour, it should not be too soft or too hard. The degree of softness of the oil skin and the pastry should be the same. 2 When wrapping the pastry, it should be solid and not air. 3 When rolling, roll it evenly from the middle up and then from the middle down. Do not roll it back and forth. 4 Loose dough skin will be more stretched and not easy to break. 5 If you pay attention to the above points, you can successfully make pastry
Step 1 . The pastry materials of water and oil skins are weighed and put into the basin respectively
Step 2 . Knead them into smooth dough and cover with fresh-keeping film to relax for 1 hour
Step 3 . The pastry dough is weighed and divided into 24 equal parts
Step 4 . Take a water oil dough and flatten it
Step 5 . Wrap it in pastry and wrap it in tiger's mouth
Step 6 . Pinch tightly
Step 7 . Wrap it all up and relax the plastic wrap for 15 minutes
Step 8 . Take a ball and flatten it
Step 9 . "Long strip"
Step 10 . Roll up from top to bottom
Step 11 . Roll up all the plastic wrap on the back cover and relax for 15 minutes
Step 12 . Take a roll and flatten it
Step 13 . Again, "roll up in long strips"
Step 14 . Roll up all the plastic wrap on the back cover and relax for 15 minutes
Step 15 . Take a roll, press it with your fingers in the middle, and pinch both sides together to form a ball
Step 16 . Roll into a round cake and put five kernel stuffing (30g stuffing)
Step 17 . Round the cake with a tiger's mouth
Step 18 . Pinch tight
Step 19 . Put it into the baking pan with the mouth closed and downward, brush the surface with egg liquid and sprinkle sesame seeds
Step 20 . Put it in the middle of the oven at 190 ° for 25 minutes
Step 21 . Take it out to cool and bag it for storage
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