Sweet sunflower crisp(xiang tian kui hua su )

Sweet sunflower crisp

Introduction:

"As long as you understand the basic formula and pastry method, the creativity of Chinese pastry is nothing more than color, filling and shape. As for color, you can use all kinds of natural and bright colors of food or artificial pigments; fillings are more diverse; shape, imagination, any shape is reasonable. Qin Yi prefers to make pastry with small buns. She once published Hong Kong Style wife cake and jujube paste chrysanthemum cake made with small buns. Today, try big buns. The filling is very simple, that is, ordinary red bean filling. It's better to make them by yourself. Change the shape a little and make it look like a sunflower

Production steps:

Step 1: mix the flour, sugar and butter of water oil skin into coarse powder, and then add water;

Step 2: blend into a uniform water oil skin dough;

Step 3: mix the pastry powder and oil;

Step 4: mix into a uniform pastry dough;

Step 5: cover two dough with plastic film and relax for 30 minutes;

Step 6: 30 minutes later, pat the water and oil skin into a big cake and wrap it with pastry;

Step 7: tighten the necking;

Step 8: roll it into a rectangle;

Step 9: fold it into three fold;

Step 10: roll it into a rectangle again;

Step 11: roll up from top to bottom along the long side;

Step 12: divide it into 9 parts on average (at will, if you want to make several parts, it's just a matter of size);

Step 13: receive the end of each piece together and make it into a small ball with smooth surface;

Step 14: flatten or roll with a rolling pin into a round cake with a slightly thick middle and a slightly thin edge;

Step 15: pack the right amount of stuffing;

Step 16: tighten the necking;

Step 17: flatten again to form a round cake with slightly thin middle and slightly thick edge;

Step 18: take the center of the circle as the benchmark, divide it into 6 parts on average, and gently press out the impression with a scraper;

Step 19: cut into six equal parts along the impression, leaving the center of the circle;

Step 20: cut three small slits out of each equal portion until you see the filling, don't cut to the end;

Step 21: pinch each piece together from the edge to form six petals;

Step 22: after all done, line into the baking tray, brush the egg yolk on the center of the circle, and then sprinkle a few black sesame seeds;

Step 23: put into the oven preheated 180 degrees;

Step 24: bake for 15 to 20 minutes, remove and cool.

Materials required:

Low gluten flour: 150g

Fine granulated sugar: 30

Butter: 30g

Water: 60g

Bean paste filling: appropriate amount

Egg yolk: right amount

Black Sesame: right amount

Note: 1, you can also use the small package crisp method, the effect, taste will be better. 2. Fillings are optional, such as jujube paste, lotus seed paste, salt and pepper. 3. Don't turn over the baked sunflower crisp immediately. Take it out after it's completely cooled, otherwise it's easy to break.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Tian Kui Hua Su