sweetheart pastry(lao po bing )

sweetheart pastry

Introduction:

Production steps:

The first step: water oil skin: Flour 200g, lard 80g, water 55g, sugar 50g, mix the water oil skin material, knead into smooth water oil dough, static for 20 minutes.

Step 2: Pastry material: Flour 120g, lard 60g, pastry material mixture, knead into a smooth pastry dough, static 20 minutes (pastry is easier to knead smooth than water oil skin, a little knead is very smooth)

Step 3: Pastry material: Flour 120g, lard 60g, pastry material mixture, knead into a smooth pastry dough, static 20 minutes (pastry is easier to knead smooth than water oil skin, a little knead is very smooth)

Step 4: knead the dough into strips and cut it into 16 parts. Cut the pastry into 16 parts

Step 5: take a small dough, flatten it with the palm of your hand, and wrap it with a small dough

Step 6: take a small dough, flatten it with the palm of your hand, and wrap it with a small dough

Step 7: fold the top down and the bottom up. The folded dough is rolled and folded again. After one repetition (three times in total, three times in total), the folded dough is allowed to stand for 20 minutes

Step 8: roll out the dough, wrap in the red beans, close down, flatten and place

Step 9: brush the egg yolk liquid and sprinkle with sesame seeds (I don't have pure sesame seeds, but crush the sesame sugar to make do with it, so there are peanuts in it) 180 degree middle layer, 60 minutes (my electric oven is only 12L Changdi small oven, high-end oven should only take 20 minutes, you can cut it in the middle to see if the flour is ripe, and wait until the egg yolk liquid is slight A little brown, that's about it.)

Step 10: Dangdang! This is the finished product

Materials required:

Flour: 320G

Lard: 140g

Water: 55g

Sugar: 50g

Note: 1. The time of standing is very important, which is related to whether the dough can ferment well. 2. Don't be lazy in the process of folding and rolling. Only when you finish it carefully, can you have the effect of layered crispness. 3. There is no lard. In fact, it's not a big problem to use the golden dragon fish, but the lard is more crispy and fragrant

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Lao Po Bing