Peanut butter crispy strips(hua sheng jiang su tiao )

Peanut butter crispy strips

Introduction:

Production steps:

Step 1: oil skin material: medium powder 110g, butter 30g, sugar 20g, water 40g

Step 2: Pastry raw materials: 80 grams of low flour, 40 grams of butter

Step 3: other ingredients: peanut butter, eggs, sesame

Step 4: soften the butter and mix the pastry ingredients

Step 5: rub evenly with your hands, then grasp it into a ball and wrap it with fresh-keeping film

Step 6: mix all the oil skin ingredients

Step 7: knead into a smooth dough, wrap it with plastic wrap and relax for 20 minutes

Step 8: press the loose dough into a circle and put on the dough

Step 9: pack and tighten the seal

Step 10: roll the seal downward into a rectangle

Step 11: fold one side to 2 / 3

Step 12: fold up the other side and cover it with plastic film. After 15 minutes of relaxation, roll it open and fold it again

Step 13: roll the dough into a rectangle

Step 14: coat 2 / 3 of the dough with peanut butter

Step 15: fold the uncoated side to the middle first

Step 16: fold up the other side and cover it

Step 17: roll it into a rectangle

Step 18: brush the surface with egg liquid

Step 19: cut into strips about 2cm wide

Step 20: brush the egg on the other side

Step 21: pinch both ends, twist them into a twist, and put them into the baking pan

Step 22: sprinkle a little sesame

Step 23: preheat the oven 180 degrees, middle layer, take out and brush the egg liquid again after about 15 minutes, bake for about 25 minutes

Step 24: finished product

Step 25: finished product

Materials required:

Medium flour: 110g

Butter: 30g

Sugar: 20g

Water: 40g

Low powder: 80g

Peanut butter: right amount

Eggs: right amount

Sesame: right amount

Note: Note: 1, the butter in the raw material can be changed into lard or ghee. 2, the dough should not be too soft, but the flour can be added or subtracted appropriately. 3, the wrapped dough: roll open fold relax, repeat again: roll open fold relax. 4, be careful when applying peanut butter, which is sticky and easy to break the dough. 5, peanut butter can also be changed into bean paste and jujube paste. 6, for beautiful color, a total of 5 Brush the egg liquid twice. If you are afraid of trouble, brush it once. 7. Seal it after cooling

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Hua Sheng Jiang Su Tiao