Crispy roll Bergamot(su juan fo shou )

Method of crispy roll Bergamot:

Raw materials for making crispy roll Bergamot

150 grams of flour, 50 grams of cooked lard, 130 grams of bean paste filling, 25 grams of golden cake.

Steps for making crispy roll of bergamot:

1. Sift 75g flour with Siro, add 35g cooked lard, rub well and rub thoroughly to make pastry. Sift 75 grams of flour with Siro, add 15 grams of cooked lard and 50 grams of water, and rub until it is smooth and smooth.

2. Divide the pastry into 15 parts, then roll the pastry bread with water, then roll the long end of the pastry into a tube, press it gently, roll it into a ball, press it again, and then roll it into 15 pieces.

3. Divide the bean paste stuffing into 15 parts, wrap it in the round dough, and make it into a long round shape. Press half of the stuffing with the back of the knife. On the pressing part, cut one knife every 2 minutes, cut four knives, and divide it into five small strips connected at the top. Fold the middle three down half with your hand, which is like three fingers punching up; the two sides are like outstretched fingers.

4. Cut the golden cake into small pieces, put one piece on each Bergamot roll (put it in the center of the part that has not been pressed all over), then put it into the baking pan and bake it in the oven.

Crispy roll Bergamot

Crispy roll of bergamot is a dish of Manchu and Han Dynasties. It belongs to pastry. The main raw materials are flour, cooked lard, bean paste filling, 25 grams of gold cake.

Cuisine

Manchu and Han banquet cakes

raw material

150 grams of flour, 50 grams of cooked lard, 130 grams of bean paste filling, 25 grams of golden cake.

practice

1. Sift 75g flour with Siro, add 35g cooked lard, rub well and rub thoroughly to make pastry. Sift 75 grams of flour with Siro, add 15 grams of cooked lard and 50 grams of water, and rub until it is smooth and smooth.

2. Divide the pastry into 15 parts, then roll the pastry bread with water, then roll the long end of the pastry into a tube, press it gently, roll it into a ball, press it again, and then roll it into 15 pieces.

3. Divide the bean paste stuffing into 15 parts, wrap it in the round dough, and make it into a long round shape. Press half of the stuffing with the back of the knife. On the pressing part, cut one knife every 2 minutes, cut four knives, and divide it into five small strips connected at the top. Fold the middle three down half with your hand, which is like three fingers punching up; the two sides are like outstretched fingers.

4. Cut the golden cake into small pieces, put one piece on each Bergamot roll (put it in the center of the part that has not been pressed all over), then put it into the baking pan and bake it in the oven.

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Chinese PinYin : Su Juan Fo Shou