deep-fried flaky buns filled with sweet bean paste
The menu is a little long and a little too much. I just want to share what I know with you, so that friends who don't know how to do it can avoid detours.Lard is cooked at home. Of course, if you don't eat lard, you can change it into butter. It's better to knead the water and oil skin to make a film, so that the roll will not break or leak crispness, and the film can be made basically when the dough is smooth. The baking time should be enough. Some of them are crispy and some of them are not cooked.Please point out any deficiencies.The oily skin shall be rubbed out so that it is not easy to break when rolling.
Step 1 . Put lard in a bowl with medium flour and sugar.
Step 2 . Knead the granules by hand.
Step 3 . Knead the dough while slowly trying to add water. At the beginning, it will be sticky (some flour have different water absorption, maybe 45 grams of water is enough)
Step 4 . Let the water completely melt into the flour and lard.
Step 5 . Put the oily skin on the table and rub it with your hands.
Step 6 . Chop the dough with a scraper.
Step 7 . Knead the chopped dough together
Step 8 . Repeat the above sequence twice and check the lower ball (the film can be pulled out but it is not tough and easy to break)
Step 9 . Cut the dough with a scraper again.
Step 10 . Cut the dough with a scraper again.
Step 11 . Rub it repeatedly like washing clothes.
Step 12 . You can also beat the dough.
Step 13 . After a few minutes, the glove film was rubbed out.
Step 14 . Show another one.
Step 15 . Cover the kneaded oil skin with a fresh-keeping bag, then cover it with a wet cloth, and relax for about 30 minutes.
Step 16 . Make pastry (just mix well, don't knead hard)
Step 17 . Put the mixed pastry in fresh-keeping bags and relax for 30 minutes (put it in the refrigerator in hot weather)
Step 18 . The flabby pastry is divided into 18 grams of pastry and 12 grams of pastry. (10 each)
Step 19 . Take a pastry and put it into the pastry according to the flat. Wrap it in turn (each procedure should be covered with fresh-keeping bags and wet cloth)
Step 20 . Put the seal of the loose dough upward, and gently roll it into a tongue shape from the middle with a rolling pin (use even force and don't roll it too long)
Step 21 . Roll up from top to bottom. Cover with plastic wrap and relax for about ten minutes.
Step 22 . Take a roll and roll it gently from the middle and then down.
Step 23 . Roll up from top to bottom.
Step 24 . Cover the fresh-keeping bag and loosen the wet cloth for about 10 minutes.
Step 25 . Take a roll and press it in the middle with your finger.
Step 26 . Pinch the two ends in the middle.
Step 27 . Roll up, down, left and right with a rolling pin.
Step 28 . Roll it into a circle and then put the bean paste filling.
Step 29 . Wrap it like a moon cake.
Step 30 . Put it into the baking tray, gently flatten it with your palm, brush egg yolk liquid or water, and sprinkle black sesame (the water I brush)
Step 31 . The middle layer of the oven is 180 degrees for about 25 minutes (I'm used to putting it in the oven and stewing it for a while)
Step 32 . Crisp and crumbling.
Step 33 . Layers of crisp.
Step 34 . I still use my favorite five petal flower as the background.
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