sweetheart pastry-You Are Foodie

By Sebastiane
30

sweetheart pastry

I learned to do this for the first time. Unexpectedly, my family loved it very much. They took a lot of people out to play. All of them were wiped out. It's very awesome!

Warm tips: when mixing dough, be sure to be soft, don't be too dry, leave room when putting in the liquid, and add it slowly if the water absorption is different.Personally, I don't like it too sweet, so the amount of sugar inside is appropriate. If you want to be sweet, you can increase the amount of granulated sugar.Adjust the oven temperature according to your own ovenThe glutinous rice stuffing feels appropriate. If it is too much, it will burst out when baking.After baking, air it to room temperature, seal it for storage, and eat it after oil return the next day. The taste is good.

Step 1 . Weigh out the required materials respectively

Step 2 . Put the water, sugar and lard in the glutinous rice filling material into the pot

Step 3 . Bring to a boil and add glutinous rice flour

Step 4 . Turn down the heat, stir well, and then turn off the heat

Step 5 . Add white sesame

Step 6 . Stir evenly, dry to normal temperature, and set aside

Step 7 . Mix the water oil skin and pastry dough respectively, and keep still for 15 minutes

Step 8 . Divide into 16 equal portions, cover with fresh-keeping film and keep still for 15 minutes

Step 9 . Take a portion of water and oil skin, press it flat, and put in a portion of pastry

Step 10 . Close the circle with the tiger's mouth, with the mouth down

Step 11 . Make all the dough and let it stand for 15 minutes

Step 12 . Take a portion of dough and press it flat

Step 13 . "Open, oval"

Step 14 . Roll up from top to bottom

Step 15 . Turn 90 degrees to place

Step 16 . Roll it out again in a slender roll

Step 17 . Roll up again from top to bottom

Step 18 . Make all dough in turn and let it stand for 15 minutes

Step 19 . Divide sixteen equal portions of glutinous rice stuffing and set aside

Step 20 . Take a dough roll and flatten it

Step 21 . Roll out the dough with thick middle and thin edge

Step 22 . Add a portion of glutinous rice stuffing

Step 23 . Close the circle with the tiger's mouth, with the mouth down

Step 24 . Gently press it flat and gently roll it open with a rolling pin to form a cake

Step 25 . Make all the dough and let it stand for 15 minutes

Step 26 . Brush with whole egg liquid

Step 27 . Sprinkle sesame seeds

Step 28 . Make a cut with a knife and stand still for 15 minutes again

Step 29 . 185 degrees, 20 minutes or so, bake it, air it to room temperature, seal it and save it, and then eat it after oil return the next day. The taste is very good, waxy, delicious and soft!

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