Black pepper sausage pastry(hei jiao chang su bing )

Black pepper sausage pastry

Introduction:

"At the beginning, I don't know why the definition of black pepper sausage pastry is gang. It's like Qianceng. It tastes like Sikang and biscuit. Finally, it's decided to be pastry. It's the closest. It's crispy and a little crumbling. The most difficult part is the crust. Because the technology is not in place, it leaks oil while rolling. The easiest part is that it doesn't need seasoning. The taste depends on black pepper sausage There is no doubt that this snack is delicious. "

Production steps:

Materials required:

GAOJIN powder: 25g

Low gluten powder: 175g

Water: 95g

Butter: 100g

Small black pepper sausage: 10 pieces

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Hei Jiao Chang Su Bing