Peach blossom crisp-You Are Foodie

By Crystal
77

Peach blossom crisp

In the Mid Autumn Festival, make some traditional Chinese peach blossom cakes to meet the occasion. In the traditional festival, in addition to eating moon cakes, you might as well have some traditional Chinese cakes. They are crispy, delicious and well-organized. The key is their high appearance value.The color of peach blossom cake made with Monascus powder is very beautiful. You can also use red food pigment to adjust the color, but you must remember to control the amount. If you use too much, the color will not be so pleasing to the eye.Peach blossom pastry is divided into three parts: pastry, pastry and stuffing. Among them, the flour required for pastry is low gluten flour, the oil skin is medium gluten flour, and the stuffing is usually red bean stuffing. The water oil skin is composed of water, lard and medium gluten flour. It can be kneaded into a smooth dough by hand or by machine. The best condition is that the membrane can be pulled out, and it will not be broken during the remanufacture process. I used the Golden Arowana's wheat flour and it was easy to get out of the film. The pastry part is composed of low gluten flour and lard. The low flour of the pastry part is Golden Arowana cake powder, which is made of 100% high-quality wheat. The pastry made of this high-quality flour is not easy to be glutened, and the food has beautiful color and crisp taste.

Auxiliary Ingredients

Red bean soup 400 grams
Semen sesami nigrum A moderate amount of
Egg liquid A moderate amount of

1、 The oil skin must have a film, so the choice of flour is also very important. It is not easy to break the pastry when the pastry comes out of the film. Otherwise, it will make you want to cry.2、 This is a very time-consuming manufacturing process, and almost every step requires "Relaxation" and "standing". If you can't eat hot tofu in haste, you must be patient.3、 This is a process that cannot be done without plastic wrap.

Step 1 . Prepare the ingredients.

Step 2 . Mix the oil and water skin ingredients together. Put it into the chef's machine or knead it into smooth dough by hand.

Step 3 . Put the ingredients of the pastry together.

Step 4 . Knead it into a ball by hand until the color is even, cover it with plastic wrap and put it in the refrigerator for 20 minutes.

Step 5 . Knead the oily skin until the surface is smooth, cover it with fresh-keeping film and relax for about 30 minutes.

Step 6 . Divide the bean paste into 16 portions, each 20 grams. Cover with plastic wrap after rounding.

Step 7 . The loose oil skin is divided into 16 parts on average and rounded. Cover with plastic wrap. The pastry part is divided into 16 parts on average, covered with fresh-keeping film and relaxed for 20 minutes.

Step 8 . Use a rolling pin to roll the flabby pastry slightly and cover the pastry. Be sure to pinch tightly when closing.

Step 9 . Cover it with plastic wrap and relax it.

Step 10 . Take out the loose dough and roll it into a tongue shape.

Step 11 . Roll up from one end.

Step 12 . After all is done, cover with plastic wrap and continue to relax for 20 minutes.

Step 13 . Use a rolling pin to push forward from the middle to the back.

Step 14 . Roll it up after rolling. Remember not to break the skin when rolling. Cover with plastic wrap and relax for 20 minutes after rolling.

Step 15 . Take out a dough, turn it up on both sides, roll it into a circle, and put the bean paste in the middle. When packing, be sure to pinch your mouth tightly and take it in with the tiger's mouth.

Step 16 . After wrapping, the mouth is facing down.

Step 17 . Press it with the palm of your hand, and then roll it slightly into a circle with a rolling pin. Cut it into 5 parts with a knife.

Step 18 . Pinch both sides with your thumb and index finger, and pinch both sides together. Be sure to pinch them a few more times, and adjust the shape by the way, because it is easy to open in the baking process.

Step 19 . Cut out the stamens with a sharp blade, point the egg liquid with a small stick in the middle, and sprinkle a little black sesame on it.

Step 20 . Heat the oven up and down 180 degrees, and put the peach blossom crisp in the middle of the preheated oven.

Step 21 . Bake at 180 degrees for 30 minutes.

Step 22 . After baking, put it on the drying net to dry.

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