sweetheart pastry(lao po bing )

sweetheart pastry

Introduction:

"Like to eat wife cake, like its waxy taste, like its crisp appearance. The first time I did it, I succeeded. There are countless layers of pastry. It's beautiful to eat in your mouth. My husband went to the butcher's stall to buy pig skin and fat meat. He helped me refine the lard when he came home. The fly in the ointment is that my husband didn't master the heat well when he smelted it. The fire became so big that the color of the glutinous rice stuffing became darker. "

Production steps:

Step 1: finished product quantity: 20 pieces (my oven is large, so the material quantity is large. Please use half of the quantity according to the size and dosage of your oven). Pan size: 30 * 36cm. Water oil skin: 200g medium gluten flour, 30g fine granulated sugar, 90g water, 20ml whole egg liquid, 20g lard; pastry: 160g medium gluten flour, 100g lard; glutinous rice stuffing: 140g glutinous rice flour, 140g fine granulated sugar, 220g water, 60g fried white sesame, 70g lard.

Step 2: make glutinous rice stuffing first. Put 140 grams of fine granulated sugar (I think these sugars are too much, only 110 grams, sweetness is just right for me), 220 grams of water and 70 grams of lard into the pot.

Step 3: turn the big fire to a small one.

Step 4: pour in 140 grams of glutinous rice flour at one time, quickly stir evenly, stir until it is thick and becomes filling, turn off the fire.

Step 5: add 60 grams of roasted white sesame, mix well with waste heat.

Step 6: refrigerate the glutinous rice stuffing until it doesn't stick. Divide it into 20 portions.

Step 7: stuffing into the refrigerator, to make water and oil skin. Put 200g flour, 30g sugar, 90g water, 20ml egg liquid and 20g lard into the mixing barrel.

Step 8: knead into a smooth dough. The dough should not be too hard, but soft. In the process of kneading, according to the feel, in addition to 90 grams of water in the formula, I added 15 grams of water.

Step 9: weigh the water and oil skin, divide it into 20 parts, knead it round, cover it with plastic film and relax for 30 minutes.

Step 10: when the water and oil skin is loose, make the pastry again. Medium gluten flour 160g, lard 100g into the mixing bucket.

Step 11: knead until the ball is formed.

Step 12: weigh the pastry and divide it into 20 portions. (in the picture, the top two rows are water and oil skin, and the bottom two rows are pastry).

Step 13: after the pastry is divided, the water and oil skin has relaxed for 30 minutes. Take a portion of water and oil skin, flatten it, and put a portion of pastry on it.

Step 14: wrap it up, close it up and place it down on the chopping board.

Step 15: pack one by one until all are finished. Put the finished package into the plastic wrap. In the picture, the 8 already wrapped ones on the right are obviously larger than those on the left.

Step 16: take a "growing oval".

Step 17: roll up from top to bottom.

Step 18: roll them one by one, and put them into the plastic wrap in time.

Step 19: take out one portion and close it up.

Step 20: roll the long dough again. This time, the roll length is obviously longer than that in step 16.

Step 21: roll up from top to bottom.

Step 22: one by one to make a crisp snack is to be patient. This volume is shorter than the first one.

Step 23: after all, cover the plastic film and relax for 20 minutes.

Step 24: after 20 minutes of relaxation, we can't be idle. Take out the glutinous rice stuffing from the refrigerator. It's no longer sticky. Divide it into 20 parts after weighing.

Step 25: take a small roll and fold it up from the middle as shown in the picture.

Step 26: squeeze together, close the mouth, close the mouth down.

Step 27: roll the dough with a rolling pin into a thick piece in the middle and a thin one around, and put a portion of glutinous rice stuffing on it.

Step 28: wrap it up and close it down.

Step 29: gently roll flat with a rolling pin.

Step 30: after all done, drain into the baking pan. The size of my baking tray is 30 * 36cm.

Step 31: brush the whole egg twice.

Step 32: Sprinkle white sesame seeds on the surface.

Step 33: use a sharp knife to make three cuts on the surface, and then make a thorough cut.

Step 34: put into the oven preheated 200 degrees, middle layer, heat up and down, 15 minutes.

Step 35: after 15 minutes, the color was not good, I baked it for another 2 minutes. Let it cool and serve.

Step 36: it's not easy to make crisp snacks. It's too time-consuming. I'm so tired that my back aches. It's still beautiful in the mouth. The pastry is too crisp. It feels better than the one bought outside. After all, it's just out of the oven.

Materials required:

Oilskin: see below

Pastry: see below

Glutinous rice filling: see below

Note: 1. The lard in glutinous rice stuffing is large and greasy. I think the lard here can be replaced by the same amount of olive oil or peanut oil. 2. The lard in water oil skin and pastry is for shortening. It's best to use lard. I made durian crispy with butter http://home.meishichina.com/recipe-101348.html The level of shortening is obviously not as good as lard. 3. When rolling, do not use too much force, use light force and even force, so as not to break the water and oil skin.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Lao Po Bing