Hawthorn crisp horn(shan zha su jiao )

Hawthorn crisp horn

Introduction:

"There are pastry in Chinese and Western food, but the method is different. The pastry in Western food is made from butter, while in Chinese food, lard and vegetable oil are mostly used as pastry materials. No matter what kind of pastry is not suitable to eat, in people's daily diet, such as too much oil is ultimately unhealthy! The pastry of Western food can be roughly divided into mixed pastry and starter pastry. Mixed crisp is to add oil into flour, and then add a small amount of milk and eggs or a small amount of sugar glue to stir, generally do not use water to mix flour. And crisp is made of water dough wrapped with butter, both of which use a large amount of oil. Generally speaking, it uses oil instead of water to make noodles. It tastes delicious but not healthy. Chinese pastry is made up of two pieces of dough, one is oil and flour, the other is water dough, but it also needs about 20% oil, otherwise the pastry is easy to crack and dry, and the taste is not good. Today's snack is a combination of Chinese and western, called "Hawthorn crisp corner". The stuffing is hawthorn cake, which is also called golden cake by Beijing people. It's easy to read the sweet and sour hawthorn cake and it's delicious. The practice of this snack is as follows; "

Production steps:

Step 1: sift the flour first.

Step 2: then divide into two parts, one is 280 grams, the other is 320 grams of flour.

Step 3: take 150 grams of butter into the basin and melt in hot water.

Step 4: then pour in 280 grams of flour.

Step 5: mix with the dough.

Step 6: melt the remaining 50g butter in hot water. Mix 320 grams of flour with baking powder and a little salt.

Step 7: after mixing the flour, pour it into the melted butter basin and grasp it with your hands to make the butter in the flour into fine particles

Step 8: finally, mix the dough with warm water. The hardness of the dough is the same as that of the pastry.

Step 9: mix two pieces of dough and put a wet towel on the back cover for a moment, about 10 minutes.

Step 10: take out the dough and roll it into 1cm thick dough with a rolling pin. Put the pastry dough on the dough.

Step 11: fold the dough evenly by hand and wrap the pastry.

Step 12: after the dough is folded, pinch the mouth tightly.

Step 13: after wrapping the pastry, gently press it flat with your hand, and then cross press it with a rolling pin. Turn it over twice in the process of pressing.

Step 14: when the dough is pressed to 1 cm thick, roll it into 0.5 cm thick piece with rolling pin. During the rolling process, use plastic scraper to push all sides of the dough to make it as long as possible.

Step 15: brush the extra dry flour with a brush and fold it left and right.

Step 16: fold it and press it open again with a rolling pin. Repeat this method for three times. This method is also called triple folding method.

Step 17: roll the dough into 0.3cm thick for the last time.

Step 18: roll out the dough and use a sharp knife to divide it into 9 cm wide dough.

Step 19: then cut the Hawthorn cake into 3 cm wide, 0 cm and 8 cm thick slices and place them in the middle of the dough.

Step 20: fold the dough up and down and wrap the Hawthorn cake. Dip a brush into the interface and daub it with clean water, so that it can stick firmly and the interface will not spread.

Step 21: after wrapping hawthorn cake, cut it into triangle shape with a knife.

Step 22: then put it into the baking tray with the interface facing down, and smear the egg liquid on the surface.

Step 23: finally, put it into the preheated oven, set the temperature at 170 degrees, and bake for 18-20 minutes.

Step 24: after baking, take it out and let it air slightly.

Materials required:

Low gluten flour: 600g

Butter: 200g

Baking powder: 2G

Refined salt: 2G

Water: 120ml

Egg liquid: right amount

Hawthorn cake: one piece, 500g

Note: small point features; beautiful color, rich aroma, crisp skin, sweet and sour filling, soft and delicious, durable for storage. Warm tips: 1. The water dough and pastry should be soft and hard, and the technique and strength should be uniform when rolling. 2. The size of the snack and the amount of stuffing can be determined according to their own preferences. If the snack is bigger, it needs to be baked for a long time. 3. The use of baking powder must not be too much, according to this amount can not exceed 2 grams, otherwise it will rise. Baking powder only plays a soft role, so it should not be excessive. Big spoon of this most suitable for family production of small "Hawthorn crisp angle" is done, for your reference!

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Shan Zha Su Jiao