Onion fragrance -- wife cake with crispy skin(cong xiang su pi lao po bing )

Onion fragrance -- wife cake with crispy skin

Introduction:

"I haven't made a recipe for a long time. Now the two children have more time to go to kindergarten and are not so busy. Or I can't make trouble with two children here. I can't do anything (it seems a little inhuman. I can't grab the camera and hit me later). Now I can do what I want to do. "

Production steps:

Step 1: water oil skin: 180g low gluten flour, 40g lard, a small amount of water < br > butter skin: 120g low gluten flour, 85g lard < br > filling: glutinous rice flour, 120g lard, 25g white sugar, 18G cut sugar, 80g crushed spiced peanuts, 90g cooked sesame, 30g chive, two and a half bowls of water

Step 2: wash the scallions and cut them into small pieces

Step 3: add 25g oil to saute the chives

Step 4: pour in a small amount of water and bring to a boil

Step 5: pour in the sifted glutinous rice flour

Step 6: pour in the sugar and fry it over low heat

Step 7: when the glutinous rice flour is cooked, turn off the heat, then add peanuts, wax gourd, sugar, sesame and scallion, stir well

Step 8: take the pot and put it on the plate, wrap the plastic wrap and refrigerate for 1 hour

Step 9: now make water and oil skin: take 180 grams of low flour and pour in 40 grams of lard

Step 10: add a small amount of water and mix well

Step 11: Pastry: mix the remaining flour and lard

Step 12: there is a difference between water oil skin and pastry skin

Step 13: divide the water oil skin and the pastry into 11 parts on average

Step 14: flatten the oilskin and wrap it in the pastry

Step 15: close the mouth and round it

Step 16: flatten and roll into the shape of ox tongue

Step 17: roll from top to bottom. Repeat the two steps (16 and 17) 3 to 4 times

Step 18: relax the rolled butter skin for 15 minutes (cover it with plastic wrap)

Step 19: now take out the filling and divide it into 11 portions

Step 20: roll the flabby pastry into the middle thick and thin edge

Step 21: pack in the stuffing, put away the opening, round and flatten

Step 22: relax the wrapped pie for another 10 minutes

Step 23: put it in the preheated oven and bake it at 180 ℃ and 160 ℃ for 18 minutes

Materials required:

Low gluten powder: 300g

Lard: 150g

Glutinous rice flour: 120g

Wax gourd sugar: 80g

Water: small amount

Spiced peanuts: 90g

Cooked sesame: 30g

Chives: 2

Sugar 18G: right amount

Note: 1. Cut the wax gourd sugar as small as possible. 2. Crush the peanuts. 3. Add more white sugar if you like to eat sweeter (wax gourd sugar is very sweet, so add less white sugar). 4. Roll the butter as long as possible, and the longer the layer is, the more layers will be. 5. Water should be added slowly, not too much at a time. The water absorption of glutinous rice flour is different from that of low flour The spoon is about the same. It's a small spoon for eating.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: onion

Chinese PinYin : Cong Xiang Su Pi Lao Po Bing