Welcome the Mid Autumn Festival(xi ying zhong qiu hong dou sha ju hua su )

Welcome the Mid Autumn Festival

Introduction:

"Before the Mid Autumn Festival, the moon cake has been finished, and there are still some red bean paste left at home. I'd like to make some bean paste snacks. I happen to want to make banana pie for some time, but I haven't made thousand layer pastry yet. So today, I'm going to make a Chinese pastry with bean paste. I'm going to practice my hand making for the first time. In order to make it a success, I've done a lot of homework these days. I've taken several pages of notes. It's always good to prepare carefully. If I remember the key points, I'm successful

Production steps:

Step 1: get all the materials ready

Step 2: water oil skin and pastry and dough

Step 3: let it stand for 20 minutes

Step 4: divide the two dough into 16 equal parts

Step 5: wrap the pastry into the skin

Step 6: seal the mouth and round it

Step 7: roll the dough into dough

Step 8: finish three times and let stand for 20 minutes

Step 9: flatten the dough and wrap in red bean paste

Step 10: knead round and flatten with a rolling roll

Step 11: use a knife or scissors to cut 10-13 knives as shown in the figure

Step 12: rotate 45 degrees to flatten each one

Step 13: ～～

Step 14: put it in the baking tray

Step 15: brush with egg yolk and sprinkle with black sesame seeds

Step 16: ～～

Step 17: preheat the oven, 180 degrees, heat up and down, middle layer, about 20 minutes, color the surface

Step 18: finished product drawing ～～

Materials required:

Medium gluten flour (water oil skin): 200g

Lard (water oil skin): 80g

Medium gluten flour (pastry): 120g

Lard (skin): 60g

Red bean paste: 300g

Milk: 55g

Fine granulated sugar: 60g

Egg yolk: brush the surface

Black Sesame: right amount

Note: 1. For the choice of flour, many recipes are different. There is still a lot of flour left in making dumplings at home, so I used it. 2. When making pastry, it's just to fold the quilt, repeat it three times, and let it stand for about 20 minutes before packing the stuffing. 3. The stuffing can be as you like, such as pineapple and strawberry stuffing. 4. Be careful when making chrysanthemum pastry In order to prevent the chrysanthemum petals from falling off the edge of the oven. 5

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xi Ying Zhong Qiu Hong Dou Sha Ju Hua Su