Q version cuttlefish crisp(ban mo yu su )

Q version cuttlefish crisp

Introduction:

Production steps:

Step 1: mix the skin and pastry into a ball.

Step 2: wrap the pastry with water skin < br > (proportion of water skin 6 pastry 4)

Step 3: press flat and roll into a rectangle.

Step 4: roll up from top to bottom

Step 5: stack left to right into three layers.

Step 6: the ground is upward, and the jujube mud is wrapped in the flat.

Step 7: close the mouth, pinch one end and the other end.

Step 8: wrap it all.

Step 9: take the scissors and cut in the middle.

Step 10: cut four more times and shape into cuttlefish.

Step 11: then take the black sesame and fill it with Yanqing. Finally, brush the surface with Danhuang liquid, put it into the baking tray and put it into the oven to cook.
(Shanghuo 200, xiahuo 180)

Step 12: you can watch it or eat it

Materials required:

Flour: 300g

20G: 20g

Custard powder: 20g

Water: 50g-60g

Lard: 95g

Jujube paste: appropriate amount

Egg yolk: right amount

Black Sesame: right amount

Sugar: 20g

Note: don't do it step by step.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ban Mo Yu Su