Shuxiang crisp dumplings with bean paste(shu xiang dou rong su jiao )

Shuxiang crisp dumplings with bean paste

Introduction:

"People can't help themselves when they are in the river and lake. Frequent business activities are unavoidable. Every time at this time, I often book the banquet in the Sichuan restaurant. On the one hand, it's better and cheaper. On the other hand, I like this bite very much. It's delicious and delicious. Ha ha! Otherwise light mouth, no interest! "Exquisite snacks" are indispensable in the banquet. I ate a snack in a famous Sichuan restaurant in Beijing. It's delicious. It doesn't matter if it's authentic Sichuan snacks. The key is delicious. I asked the waiter, but the waiter didn't know. She said it was made by Fu, a teacher from Sichuan. Because I see a lot of places I go and cook a lot at ordinary times, so as long as it's not the top difficult thing to do, as long as I've eaten it, I can copy it at home, ha ha! Today, we'll make this "Shuxiang Dourong crisp dumpling". As for Sichuan, I don't know if it's something like this. Anyway, I learned it from Sichuan master. I went home and pondered it again. As the saying goes, we can do it according to our gourd and ladle. Ha ha! The specific measures are as follows; "

Production steps:

Step 1: make the pastry dough; pour the flour into the mixing basin, add the butter and rub evenly.

Step 2: make water dough; put proper amount of butter into the flour, grasp well by hand, and then synthesize the dough with water.

Step 3: relax for 30 minutes after mixing the dough, then roll the dough into a thick crust and wrap the pastry with the crust.

Step 4: roll the pastry bread into a rectangle with a rolling pin, with a thickness of 0.8 cm.

Step 5: fold the dough left and right and roll it out again.

Step 6: roll it into 0.3cm thin sheet, roll it with palm from top to bottom, and the tighter the roll, the better.

Step 7: roll it up and rub it into a round bar of suitable thickness, then cut it into flour evenly with a knife.

Step 8: take one side of the preparation, press it flat, and then wrap it in the filling.

Step 9: the shape of the dumpling is similar to that of the dumpling, and then pinch the lace by hand.

Step 10: set the oven temperature at 200 ℃, preheat for 5 minutes, put the dots into the oven, use the upper and lower firepower at 200 ℃ and bake for 15-18 minutes.

Step 11: a little air code plate can be served.

Materials required:

Flour: 220g

Butter: 30g

Water: 110ml

Red bean paste: right amount

Note: small features; light yellow skin, crisp skin, sweet filling, instant entry. Warm tips: 1. Water dough and pastry dough should be consistent in hardness and softness. 2. Because this is a large bag of pastry, you only need to fold it once, then roll the skin and roll it up. If there are too many layers, the residue will fall seriously after baking. 3. Choice of fillings: bean paste or lotus seed paste. 4. Stuffing can be bought in stock, the major supermarkets have. This kind of "Shuxiang Dourong crisp dumpling" with big stir fry spoon is ready. Very good taste, for your reference!

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Shu Xiang Dou Rong Su Jiao