Plum crisp(mei hua su )

Plum crisp

Introduction:

"As the sun was scorching outside, I went into the kitchen, sweating profusely. When I saw plum blossoms blooming in my hands, I also felt that I could not feel the heat in the snowy winter. Water oil noodles: Flour 500g, sugar 50g, salad oil 100g, water 250g. Pastry: 300g flour, 150g salad oil. "

Production steps:

Step 1: mix the water, oil and pastry.

Step 2: divide the dough. Skin 20g, crisp 15g, put the crisp into the skin, pinch and wrap.

Step 3: take a ball, put the rolling pin in the middle, roll it up and down.

Step 4: roll up with the palm of your hand from top to bottom.

Step 5: place the roll vertically with the edge up, put the rolling pin in the middle, roll it up and down, and roll it up again.

Step 6: press the middle position, pinch the two ends of the roll to the middle, press flat, roll it up, down, left and right, and then roll it out.

Step 7: put 35 grams of bean paste in, wrap it, put it away, and then put it down.

Step 8: press and turn the dough with the palm of your hand. Press the dough into a thin, four week thick cake. Divide into 5 equal parts with a blade, and then cut the middle of each part.

Step 9: pinch the two incisions together and the petals come out.

Step 10: Brush egg yolk on the surface, preheat the oven, heat 240 ° and 200 ° respectively, and bake for 20 minutes.

Step 11: plum blossoms.

Materials required:

Flour: 800g

Water: 250g

Salad oil: 250g

Egg: 1

Bean paste: right amount

Miantang: 50g

Note: when rolling dough, you should roll it up and down, and do it all at once. Don't roll it back and forth.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mei Hua Su