Orange pastry(cheng xiang su bing )

Orange pastry

Introduction:

"I made a lot of candied orange peel a while ago. After a period of time, it has become crystal clear. It's the best way to make all kinds of baking dots. Yesterday afternoon, I baked this orange pastry. It's fragrant and crisp

Production steps:

Step 1: add the orange peel of rock sugar into the stirring cup,

Step 2: smash with a cooking machine,

Step 3: in a large bowl, add eggs, corn oil and sugar,

Step 4: stir with chopsticks until thick,

Step 5: add orange peel,

Step 6: sift in low gluten flour, baking powder and baking soda,

Step 7: stir with chopsticks to make a dry powder,

Step 8: gently knead and relax for 10 minutes,

Step 9: divide the loose dough into 16 parts, form a ball, press flat, and put into the baking pan,

Step 10: brush the whole egg,

Step 11: into the oven, middle, 180 degrees, up and down the fire, bake for 15 minutes.

Materials required:

Low gluten flour: 200g

Egg: 50g

Candied orange peel: 30g

Baking soda: 1 / 4 teaspoon

Corn oil: 80g

Soft sugar: 30g

Baking powder: 1 teaspoon

Note: do not knead the dough hard, you can use the scraper to operate.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Cheng Xiang Su Bing