Yuanbaosu-You Are Foodie

By Christine
71

Yuanbaosu

I can't make pastry. I used to make plastic bread, but I can't make it because the dough becomes deformed as soon as it ferments. This will not happen if you make it with pastry. I have wanted to make some festive snacks for a long time. I tried to make five gold ingots at home yesterday. They are not very similar. I still need to record the process so that I can make progress next time!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.

Oven temperature time is for reference only.

Step 1 . Put lard with medium powder and sugar into a bowl (lard should be solid)

Step 2 . Knead the granules by hand.

Step 3 . Knead the dough while slowly trying to add water (the water absorption of flour is different)

Step 4 . When the water and flour lard are completely mixed, put them on the table and rub them with your hands.

Step 5 . Chop the dough with a scraper.

Step 6 . Knead the chopped dough together.

Step 7 . Take the way of rubbing and washing clothes and beating dough.

Step 8 . After a few minutes, the glove film was rubbed out.

Step 9 . Cover the kneaded oil skin with a fresh-keeping bag, then cover it with a wet cloth, and relax for about 30 minutes.

Step 10 . Make pastry. Pack the mixed pastry in fresh-keeping bags and relax for 30 minutes.

Step 11 . Mix bean paste and coconut paste into 20 grams each.

Step 12 . The flabby pastry is divided into 18 grams of pastry and 13 grams of pastry.

Step 13 . Take a pastry and flatten it. Put it into the pastry and wrap it.

Step 14 . Wrap everything in turn (each procedure should be covered with fresh-keeping bags and wet cloth)

Step 15 . 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 16 . Roll up from top to bottom.

Step 17 . Cover all the fresh-keeping bags in turn and relax.

Step 18 . Take a roll and roll it gently from the middle and then down.

Step 19 . Roll it up from top to bottom and cover it with fresh-keeping bags to relax.

Step 20 . Take a roll, press it in the middle with your fingers, and pinch the two ends in the middle.

Step 21 . Roll up, down, left and right with a rolling pin.

Step 22 . Wrap it with coconut paste and bean paste.

Step 23 . Wrap it up and close it down.

Step 24 . Twist it into an oval.

Step 25 . Flatten both sides with rolling pins.

Step 26 . The flattened two ends are close to the middle and pinched into the shape of Yuanbao.

Step 27 . Made five Yuan Bao.

Step 28 . Brush the egg yolk twice.

Step 29 . Preheat the oven, 180 ℃ in the middle for about 25 minutes (I'm used to stewing in the oven after baking)

Step 30 . Mom said it was very festive!

Step 31 . V-letter communication: huakaisfdg

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