Fancy pastry(hua yang su pi dian xin )

Fancy pastry

Introduction:

"I made a pastry a few days ago, and it was sold out at a friend's party. Not modest to say, it's really delicious. There's still a little kidney bean stuffing and lard left. I made top crisp last time. Let's make some fancy today. "

Production steps:

Step 1: weigh the ingredients for the dough.

Step 2: weigh the ingredients.

Step 3: make pastry with 200g low flour, 100g lard and 5g starch. Let it stand for 30 minutes. Wake up a good pastry, divided into 4 parts, respectively, 6 grams of Matcha powder, 6 grams of Monascus powder, and an appropriate amount of purple potato mud, pumpkin mud into the pastry

Step 4: divide 300g of medium gluten powder, 80g of lard and 80g of sugar into 4 parts, use 9g of Matcha powder and 14g of Monascus powder respectively, and add 30g of water and oily skin. Purple sweet potato mud and pumpkin mud because of water, depending on the situation, but also with water oil skin. Let it stand for 30 minutes. (in this picture, the kneaded butter is on the left side, and the woken water oil skin is on the right side.)

Step 5: divide each large portion into 4 small portions. The pastry is also divided into 4 small portions.

Step 6: wrap each small portion of water and oil skin around each small portion of pastry.

Step 7: wrap the dough.

Step 8: take one of them as an example: roll a dough wrapped with butter into long strips.

Step 9: then roll it up from top to bottom. Then put the rolled dough upright, press flat, roll long, roll up. (repeat steps 8 and 9)

Step 10: roll one by one and relax for 20 minutes.

Step 11: when relaxing the dough, weigh the kidney bean stuffing.

Step 12: wake up the dough, press the middle with your thumb, fold in half and close up.

Step 13: round and press flat.

Step 14: roll it a little, not too thin, and divide it into 4 parts (without cutting off) with a face knife

Step 15: then cut into silk.

Step 16: hold it up with a noodle knife, move it into the palm of your hand, and put in a kidney bean stuffing.

Step 17: use tiger mouth to help close.

Step 18: shape into chrysanthemum shape.

Step 19: preheat oven, 180 degrees, heat up and down, middle layer, about 25 minutes.

Materials required:

Medium gluten powder: 300g

Low gluten powder: 200g

Lard: 180g

Sugar: 80g

Starch: 5g

Matcha powder: 15g

Monascus powder: 20g

Purple sweet potato paste: appropriate amount

Pumpkin puree: right amount

Water: moderate

Note: this time to make pastry, water oil skin and pastry are put into the color, the color is more colorful, and the taste is very good. For example, Matcha is more delicious. The proportion is OK. It's crisp but not greasy.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hua Yang Su Pi Dian Xin