sweetheart pastry(lao po bing )

sweetheart pastry

Introduction:

Production steps:

Step 1: pour 120g sugar, 150g water and 4 tbsp salad oil into the pan, bring to a boil, turn to low heat, pour 40g sesame and 120g glutinous rice flour, stir well, put them in and out of the refrigerator, freeze for half an hour, and then divide them into 16 small parts

Step 2: pour 200g low flour, 60g lard, 40g sugar and 100g water into the basin and knead into dough

Step 3: divide the dough into 16 small portions and relax for half an hour

Step 4: making pastry: pour 120g low flour and 60g lard into the basin and knead into dough

Step 5: divide the pastry into 16 portions and relax for half an hour

Step 6: take a cake, roll it into a thin circle and wrap it with pastry

Step 7: roll up as shown in the picture and relax for half an hour

Step 8: roll the loose surface into an ellipse again

Step 9: roll up and relax for half an hour

Step 10: roll the loose dough into a thin circle and pack the stuffing

Step 11: after finishing, roll it into a circle, brush with the whole egg, sprinkle with black sesame, and then cut three times with a knife

Step 12: heat the middle layer of the oven at 190 ℃ for 20 minutes

Materials required:

Low powder: 200g120g

Lard: 60g60g

Sugar: 40g120g

Glutinous rice flour: 120g

Salad oil: 4 tbsp

Cooked sesame: 40g

Whole egg liquid: right amount

Note: it is feasible to replace lard with salad oil, but I think lard is very fragrant. The original formula is white sesame. I have changed it into the ready-made materials at home. It's just a little more casual. It's too deliberate

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Lao Po Bing