Spiral sweet potato crisp(luo xuan di gua su )

Spiral sweet potato crisp

Introduction:

"I haven't made Chinese pastry for a long time, because there is no lard at home all the time. I think Chinese pastry or lard can better reflect its characteristics. Generally, it won't be replaced by butter, unless there is a special need. Many people can not accept the taste of lard, and think lard fat content is high, not conducive to health, in fact, think carefully, butter is no fat? Who can guarantee that the flavor of butter is not the flavor added when processing? What's more, how many of the so-called pure butter snacks are really made of butter. The cost is too high. It seems that most of them are made of margarine. At this point, it's not as good as our lard snack. At least we bought our own suet for processing and refining. There must be no additives. Lard, must choose fresh good pure suet to extract, with such lard to do snacks actually no strange taste, but it is very fragrant. Pure slate oil is different from pig fat. Although it is the raw material for refining lard, I can't understand it in theory, but practice has proved that the lard refined from pure slate oil has no peculiar smell, and the fat meat is worse. If you are interested in this, you can practice it yourself. "

Production steps:

Step 1: 100g low gluten powder, 25g high gluten powder, 2 tablespoons sugar, 25g lard, 65g water, 1 little edible pink pigment and dough. Low gluten powder 110g, lard 55g are also mixed into dough. Wrap the dough in plastic wrap and let stand for 30 minutes.

Step 2: after cooking, flatten the pink skin and wrap it in white pastry.

Step 3: rounding.

Step 4: roll it into an oval shape.

Step 5: fold up and down into a rectangle.

Step 6: rotate 90 degrees and roll out.

Step 7: fold it up and down into a rectangle.

Step 8: rotate 90 degrees and roll out.

Step 9: roll from top to bottom.

Step 10: cut into small pieces.

Step 11: cut up.

Step 12: press flat and roll into a round cake.

Step 13: then wrap in the filling.

Step 14: gather the dough in the middle, wrap the stuffing, and pinch tightly.

Step 15: close down, round, and do all the green bodies in turn.

Step 16: put it into the baking pan to bake. Baking: (time and temperature for reference only, please take your own oven as the standard) preheat the oven in advance, 200 degrees, 25 minutes.

Step 17: spiral sweet potato cake

Materials required:

Low gluten powder: 100g

GAOJIN powder: 25g

Sugar: 2 tablespoons

Lard: 25g

Water: 65 g

Edible pink pigment: 1 point

Sweet potato: right amount

Butter: moderate

Note: I didn't weigh the sweet potato, butter and sugar in the stuffing. I tasted it while mixing it. I felt satisfied with the taste. Sweet potato had better choose dry pulp, moisture is small, relatively easy to package, in addition, the stuffing can be frozen in the refrigerator for a while, let the stuffing solidify hard, also conducive to package skin. If you don't like lard, you can change it to butter.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Luo Xuan Di Gua Su