Chinese dim sum crabapple cake (non fried version)
I like Chinese dim sum because it is not only delicious, but also tangible. When you eat it, you can not only taste it, but also understand the profound Chinese culture. The production process of Chinese dim sum is very interesting. One move is a combination of hardness and softness. Only accurate moves can achieve high-quality products. This charm belongs exclusively to Chinese pastries, and Western pastries will never understandToday, let's share an oven baked crabapple cake, which is in the same shape as the fried version. The way of less oil is also healthier, which is more suitable for our modern concept of health preservation.1. this can be made into ten pieces of crabapple cake.2. the stuffing core is the bought bean paste stuffing with high sweetness, so I don't use much sugar, and the taste is moderate. If you like to eat sweet, you can increase the amount of sugar according to your preference.3. the water consumption of each kind of flour is different. Please increase or decrease the water consumption according to your own flour situation.4. please set the temperature and baking time according to your own oven.
Step 1 . Prepare the ingredients. Medium gluten powder: 136g, white sugar: 20g, water: 60g, low gluten powder: 100g, white oil (lard): 76g, bean stuffing: 150g, edible pigment: appropriate.
Step 2 . Making water oil noodles (white): take medium gluten powder: 68g, sugar: 10g, water: 30g, and white oil: 13g, and form a white dough.
Step 3 . Making water oil leather noodles (pink): take medium gluten powder: 68g, sugar: 10g, water: 30g, and white oil: 13g, an appropriate amount of pink pigment and into pink dough.
Step 4 . Cover dough with fresh-keeping film and bake for 20 minutes.
Step 5 . Making pastry: take 100g low gluten powder and 50g white oil, and mix the pastry evenly by rubbing. After the pastry is moist and smooth, put it in a basin, cover it with fresh-keeping film and cook for 20 minutes.
Step 6 . Make bean paste stuffing. Each stuffing core weighs 15g, a total of 10 equal parts, and is rolled into a ball for use.
Step 7 . Divide the pastry into 20 preparations. Cover with fresh-keeping film after preparation to prevent the skin from drying.
Step 8 . Divide the prepared white and pink water and oil noodles into 10 parts each. Cover with fresh-keeping film after preparation to prevent the skin from drying.
Step 9 . Take a piece of water and oil flour preparation, press it into thin slices, and wrap the pastry in it.
Step 10 . After wrapping, close the tail and tidy it up a little.
Step 11 . In this way, all the preparations of two colors are wrapped.
Step 12 . Take a wrapped preparation and roll it into a glossy pasta.
Step 13 . Roll the dough from top to bottom as tightly as possible. Roll it into a stick.
Step 14 . In this way, roll all the sticks. Cover with plastic wrap and relax for 10 minutes.
Step 15 . Take a small stick, put the interface side upward and vertically on the panel. 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. Roll it into a stick. In this way, roll all the sticks. Cover with fresh-keeping film after preparation and continue to relax for 10 minutes.
Step 17 . 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 18 . Press the flat preparation and roll it into a round piece. Roll one piece of pink and one piece of white, overlap them together (pink outside), and then put the stuffing core in the center of the dough.
Step 19 . Knead into a pentagonal shape.
Step 20 . Cut a layer of petals as shown in the figure.
Step 21 . Fold the first layer of petals downward into a five petal shape.
Step 22 . Cut another layer of petals. This layer of petals should be cut wider and thicker, so that the flowers will be more beautiful. Arrange the second layer of petals, and fold the lower flower seat slightly inward.
Step 23 . Preheat the oven up and down 180 degrees. Bake in the middle for 20 minutes. The last few minutes can be covered with tin foil as appropriate to avoid coloring.
Step 24 . When I took a photo of the crabapple crisp, I felt a tree of flowers on the paper.
Step 25 . There is nothing like Mr. Su Dongpo's "I'm afraid that I'll spend the night sleeping, so I'll burn high candles to illuminate my red makeup." Anxiety.
Step 26 . Because I have fixed the most beautiful moment.
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