Plum blossom cake (halal and edible) of eight pieces of snacks-You Are Foodie

By Quincy
13

Plum blossom cake (halal and edible) of eight pieces of snacks

Today, I'd like to share how to make two of the eight Chinese snacks: Plum Blossom cake.Plum blossom cake is filled with fruits. It means happiness. The five petal plum blossom is delicate in shape and tastes crisp and sweet.The success of this time is that corn oil is used instead of white oil to make pastry, which solves the problem of high oil and high calories. From the perspective of nutrition, the goal of 100% health is achieved. More importantly, the pastry made with this formula is not only low calorie and low heat, but also has a taste that is not inferior to that made with animal oil to make pastry, so that we can take good care of our bodies while enjoying delicious food!

Auxiliary Ingredients

Edible pigment appropriate amount
Baiguo stuffing appropriate amount

1. the stuffing core is bought with high sweetness, so I don't use much sugar. It tastes moderate. If you like to eat sweet, you can increase the amount of sugar according to your own preferences.2. the water consumption of each kind of flour is different. Please increase or decrease the water consumption according to your own flour situation.3. I use ACA oven. Please set the temperature and baking time according to your own oven.4. if you want to make a single snack, you can make 16 pieces. If you want to make eight pieces, you can make 2 pieces for each type. Please increase or decrease the materials according to the quantity you need.

Step 1 . You can only make a perfect small eight piece suit by collecting the production methods of small eight pieces. Please collect (2) the practice of plum blossom cake first. The production methods of the other seven small snacks can be found in my recipe space, or in the menu "Liuliu's fancy dim sum" I created.

Step 2 . Prepare the ingredients. Medium gluten flour (for water and oil skin):218g, white sugar (for water and oil skin):20g, water (for water and oil skin):75g, corn oil (for water and oil skin):68g, low gluten flour (for pastry):190g, corn oil (for pastry):75g.

Step 3 . Fruit stuffing: each stuffing core weighs about 20g, and is rolled into a ball for use.

Step 4 . Edible pigment: appropriate amount.

Step 5 . Making water oil noodles: take 68g of medium gluten flour, sugar, water and corn oil, and mix them into dough. Making pastry: take low gluten flour, 75g corn oil, and form a dough. After rubbing, put it in a basin, cover it with fresh-keeping film and wake up for 20 minutes.

Step 6 . Divide the prepared water and oil noodles into 16 parts on average. Divide the pastry into 16 parts on average. Cover with fresh-keeping film after preparation to prevent the skin from drying.

Step 7 . Take a piece of water and oil flour preparation, press it into thin slices, and wrap the pastry in it.

Step 8 . After wrapping, close the tail and tidy it up a little.

Step 9 . In this way, all the preparations are wrapped.

Step 10 . Take a wrapped preparation and roll it into a glossy pasta.

Step 11 . Roll the dough from top to bottom as tightly as possible.

Step 12 . Roll it into a stick.

Step 13 . In this way, roll all the sticks. Cover with plastic wrap and relax for 10 minutes.

Step 14 . Take a small stick, put the interface side upward and vertically on the panel.

Step 15 . Continue to roll into tongue shaped dough, and this time roll a little longer.

Step 16 . Roll the dough from top to bottom as tightly as possible.

Step 17 . Roll it into a stick.

Step 18 . In this way, roll all the sticks. Cover with fresh-keeping film after preparation and continue to relax for 10 minutes.

Step 19 . Take a small stick, press it flat, put the interface side up, wrap the two ends in the middle, and wrap it into a round ball.

Step 20 . Press the flat preparation, roll it into a piece of dough that is slightly thinner around and thicker in the middle, put the stuffing core in the center of the dough, and wrap the stuffing core.

Step 21 . After wrapping, close the tail and tidy it up a little. Pinch it into the shape of five plum blossom petals.

Step 22 . Use tools to clip out wavy patterns to make the flowers more beautiful. Preheat the oven up and down 180 degrees.

Step 23 . Clip patterns on all five petals and decorate the surface with edible pigments.

Step 24 . The oven goes up and down 180 degrees for 20 minutes.

Step 25 . Plum blossom cake is one of the eight traditional Chinese snacks.

Step 26 . Relish eight pieces: lotus bud crisp, plum blossom crisp, bergamot crisp, sesame crisp, happy word cake, longevity word cake, longevity peach cake, lotus leaf cake.

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