Sweet pastry(tian xin su pi xiao bing )

Sweet pastry

Introduction:

"It takes time and patience to make pastry from flour to final product. Integrate all the materials, keep the insipidity meticulously, until the wonderful moment blooms in the oven, you will harvest the happiness of baking

Production steps:

Step 1: prepare flour, butter, lard, water, salt and sugar.

Step 2: mix flour, sugar and salt evenly.

Step 3: add water, slowly, can slightly increase or reduce the amount of water, knead into a smooth dough, wrap plastic wrap or cover, wake up dough for 20-30 minutes.

Step 4: roll the butter into a sheet with a rolling pin.

Step 5: wake up the dough and roll it with a rolling pin. Pay attention to the shape.

Step 6: roll it so that the butter accounts for one third of the size of the dough.

Step 7: wrap it up tightly, without air.

Step 8: wrap the left and right sides tightly.

Step 9: roll out slowly and pay attention to the shape.

Step 10: roll it into a rectangle, repeat the above action of folding left and right, and continue rolling.

Step 11: fold it in half, then roll it open, repeat it three times, and finally roll it open to 0.3cm thick dough.

Step 12: use the biscuit mold to press out the pattern you want.

Step 13: in the middle layer of the oven, the temperature should be controlled according to your oven and the thickness of the dough. Refer to 200 ℃ for 10 minutes, change 170 ℃ for 15 minutes

Step 14: finally, put the blueberry jam into the flower mounting bag and squeeze it into the center. It tastes sweet and sour, like flowers blooming.

Step 15: finally, put the blueberry jam into the flower mounting bag and squeeze it into the center. It tastes sweet and sour, like flowers blooming.

Materials required:

Low gluten flour: 220g

High gluten flour: 20g

Lard or butter: 40g

White granulated sugar: 5g

Salt: 1g

Water: 110g

Butter: 130g

Blueberry Jam: 1 teaspoon

Note: patience and carefulness are the only skills.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Tian Xin Su Pi Xiao Bing