Ginger red berry crisp(jiang li hong mei su )

Ginger red berry crisp

Introduction:

"Cranberry has a unique sour taste and rich taste, which is very versatile with other food materials. This time, I use it to make stuffing with preserved ginger, and then wrap it with crisp skin, which becomes this" ginger red berry crisp ". The sour and sweet of cranberry and the sweet and spicy of ginger, one in the west, are very harmonious and super match. Food is just like love, which has no borders! Ginger red berry crisp, is an appetizer, wake up the taste buds of small snacks

Production steps:

Step 1: prepare ginger and red berry stuffing materials first

Step 2: soften the cranberries with a little water, beat them into pulp with a cooking machine, then return to the pot and add glutinous rice flour to boil until the water is dry. Finally, add the chopped ginger and cranberries, mix well and set aside

Step 3: Pastry material (50g butter and 50g low flour) and dough material (120g low flour and 1 egg, 15g butter and proper amount of water)

Step 4: mix the pastry well (put it in the refrigerator when ready to use), and use the bread maker to mix the dough materials into a smooth dough

Step 5: roll out the dough

Step 6: apply the pastry to the dough

Step 7: wrap the pastry in the dough and press it

Step 8: roll the dough and pastry together (if there is butter, sprinkle some low flour)

Step 9: fold the pastry into three layers, and then roll it open. Then roll the overlapped pastry n times (the more times, the better the finished product). Relax for 20 minutes

Step 10: roll out the dough sheet about 0.2cm thick and cut it into small square pieces with a knife

Step 11: put the right amount of ginger and red berry stuffing on the small dough, and fold the dough inside and outside

Step 12: put away the overlapped area of the dough and press the two ends with your hands

Step 13: put the finished product in the baking pan and gently coat it with egg liquid

Step 14: Sprinkle white sesame seeds

Step 15: put the dough into a 200 degree oven

Step 16: about 20 minutes

Materials required:

Dried cranberries: moderate

Preserved ginger: right amount

Low powder: 170g

Egg: 1

Butter: 65g

Glutinous rice flour: 3 tbsp

Surface egg liquid: appropriate amount

Water: moderate

Note: Cranberry and preserved ginger are sweet, no extra sugar is needed; fresh ginger can be used instead of preserved ginger.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Jiang Li Hong Mei Su