What you know and what you say(zhi wu bu yan yan wu bu jin shuang se quan quan luo xuan su )

What you know and what you say

Introduction:

"Thousand Layer pastry is one of the most typical examples of the use of oil in baking. Chinese style thousand layer pastry, the use of lard. Compared with butter, lard has better ductility, and the crispy effect of the pastry is better, and there is no risk of oil leakage in the operation process. So, I'd better practice with Chinese pastry first. There are two ways to make Chinese pastry: big and small. I generally like small bag crisp, although it is relatively troublesome, but the final product effect is better. This time, I added some color in the pastry, green is Matcha powder (Matcha powder try to choose better, it won't change color when baking, and it won't dye the white oil skin), red is Monascus powder, stuffing is coconut Cranberry stuffing, lard is boiled by myself. In fact, this kind of spiral pastry is relatively difficult in Chinese pastry. In the rolling process of pastry, improper operation may lead to mixed pastry. The final product is not layered obviously, so the final product is not beautiful, and the taste will be hard and dry. So I would like to share my experience with you, which can be regarded as a record for myself! Also, the recipe of pastry comes from "nvxia Sensen". This recipe is very good. It's easy to push if the skin doesn't dry. The final shortening effect is also very good. Thank you very much! (the following quantity can make about 50g spiral pastry 16, a is the skin material, B is the pastry material, C is the filling material) "

Production steps:

Step 1: make the filling first: prepare all the raw materials (c);

Step 2: soften the butter and dice;

Step 3: cut Cranberry into small pieces;

Step 4: after the egg is dispersed, add a little rum and stir well;

Step 5: add sugar powder and stir evenly;

Step 6: add milk powder and stir evenly;

Step 7: water the butter or heat it in the microwave until it melts;

Step 8: melt into liquid butter, add it into the egg liquid while it is hot, and mix well;

Step 9: the final mixed egg liquid should be relatively thin, and it can easily flow down by lifting the egg beater;

Step 10: add coconut;

Step 11: press and mix into a ball with a scraper;

Step 12: wrap the stuffing with plastic wrap and put it in the refrigerator. I made the stuffing the night before;

Step 13: next, make skin and pastry. Prepare the material of oil skin (a);

Step 14: mix the oil skin material (a) in a large basin and stir with chopsticks until there is no dry powder;

Step 15: transfer to the silicone pad and knead it until it can pull out a large film;

Step 16: at this point, the dough should have a smooth surface and not stick to your hands. Wrap the dough with plastic wrap, relax and set aside;

Step 17: prepare all the ingredients of the pastry (b);

Step 18: mix low gluten flour with lard and knead into pastry. At the beginning, you may feel a little dry, don't worry, rub slowly, and finally you will become a smooth ball;

Step 19: divide the pastry into two parts, add Matcha powder and Monascus powder respectively, knead well, wrap it with plastic film, and set aside. (I also made another kind of pastry, so there will be three pastry dough);

Step 20: let the skin and pastry stand at room temperature for about 20 minutes. At this time, you can take out the frozen stuffing in the refrigerator, divide it into small parts, each part is about 15g, knead it into a ball, and continue to refrigerate for standby;

Step 21: divide the dough into 8 portions, each about 36g. Roll the plastic film on the round back cover for standby;

Step 22: the relaxed pastry is also divided into 8 portions, each about 23 ~ 24g. Roll the plastic film on the round back cover and set aside. (I also made another kind of pastry here, so the quantity is relatively large.);

Step 23: take a small dough and flatten it with the palm of your hand;

Step 24: put a small pastry in the middle of the dough;

Step 25: use the power of tiger's mouth, like baotangyuan, to make the dough evenly wrapped in the pastry;

Step 26: pinch the necks tightly, and you can choose to pull off or flatten the small tips at the top;

Step 27: close the mouth down, put it on the silicone pad and shape it slightly, then a pastry dough is ready. After covering the plastic film, continue to make the next one;

Step 28: make all the pastry dough, cover it with plastic film and relax for 5 ~ 10 minutes;

Step 29: after relaxation, take a small dough, close it down and flatten it with the palm;

Step 30: turn over the flattened dough;

Step 31: use a rolling pin from the middle to both ends to roll it into an oval strip. Note here to roll with both hands, the force should be even and gentle, do not push the rolling pin. In addition, the rolling pin should be rolled from the middle to both ends, instead of rolling the rolling pin back and forth;

Step 32: rolling a good oval strip;

Step 33: roll up the oval dough from top to bottom. Don't use your nails to pick the dough. Just roll up the dough with the power of your finger pulp or palm. Don't pull the dough when rolling;

Step 34: roll up the dough, put it on the silicone pad, cover it with plastic film, and continue to operate the next step;

Step 35: deal with all the dough, cover with plastic film and relax for 5 ~ 10 minutes;

Step 36: take a loose dough and flatten it with the palm again;

Step 37: with a rolling pin, roll it from the middle to the four corners to form a rectangular patch (from the middle to the four corners, it is easier to roll evenly). When rolling dough, do not pursue long, but slightly wider, more uniform, more regular shape is better. Note and the first roll open dough, to gently and evenly force;

Step 38: rolling a good rectangular dough;

Step 39: also from top to bottom, roll up the dough, do not pull the dough, do not roll too tight. Cover the rolled dough with plastic film and set aside;

Step 40: deal with all the dough, cover with plastic film and relax for 5 ~ 10 minutes;

Step 41: take a loose dough and use a sharp knife to split the dough in two from the middle;

Step 42: with the incision upward, flatten the small dough with the palm;

Step 43: roll it out slightly with a rolling pin;

Step 44: like rolling dumpling skin, rolling while turning;

Step 45: roll the dough into a round skin with a little thick in the middle and a little thin around. Pay attention not to roll too thin here, so as not to affect stratification;

Step 46: turn the rolled dough upside down, turn the cut surface outward, and put a filling in the middle (the filling can be taken out of the refrigerator a few minutes in advance);

Step 47: wrap the stuffing with dough, turn it around and make sure the stuffing is just in the center of the circle;

Step 48: close the dough slowly;

Step 49: tighten the necking;

Step 50: a little plastic, on the silicone pad, covered with plastic film;

Step 51: divide the dough with red koji powder into two parts and flatten a small portion;

Step 52: roll the dough into a round shape and then pack the stuffing;

Step 53: wrap all the crisps and put them on the baking tray with baking paper in advance, with an interval of about 2cm;

Step 54: preheat the oven 175 degrees in advance. After preheating, put the baking tray into the oven, middle layer, up and down the fire, about 170 degrees, bake for 25 ~ 30 minutes, until the pastry layer stretches, the fragrance comes out. After baking, it is immediately out of the oven, and the spiral crisp is transferred to the drying net with a scraper;

Step 55: when completely cool, eat or seal.

Materials required:

Common flour: 150g

Lard: 54G

Low gluten flour: 120g

Coconut: 67g

Milk powder: 20g

Egg liquid: 36g

Butter: 34g

Dried Cranberry: moderate amount (I used about 20g)

Sugar powder: 40g

Water: 60g

Rum: a little

Precautions: 1. The best filling is to make it in advance, and then let it stand for a period of time, let the coconut fully absorb water, so that the filling will be more moist and delicious. The dried cranberries can be replaced with raisins, or omitted; 2. After making the skin and pastry, be sure to let it stand for a while. In addition, the dough should be kneaded to the extended state. It can pull out a large film and prick the film with fingers. The edge of the hole is serrated. In this way, when rolling in the back, there will be no oil leakage and skin damage. At the beginning of the pastry, it will be dry, but slowly knead for a period of time, it will become moist; 3. When wrapping the pastry with oil skin, try to wrap it evenly, so that the pastry will have more layers and look better, and it is not easy to break the skin; 4. When rolling, first, the force should be gentle; second, the force should be uniform; third, it is better not to have bubbles If there are bubbles, prick them with toothpick, don't tear them with your hands; fourth, don't pull the rolling pin, just roll them out. In addition, the length of each roll is about 1.5 palms. Also, after flattening the dough and before rolling out the dough, you can lift the dough from the silicone pad, so as to prevent skin sticking. When you take it up, you should also use your finger pulp, not your fingernails; 5. When you roll up the rolled dough, you should pay attention not to use your fingernails to pick up the dough, but to roll it gently with your finger pulp. I think it's more convenient to roll from top to bottom. Second, pay attention not to roll too much

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