Taste memory: five kernel pastry(wei jiao ji yi wu ren xiao su pi )

Taste memory: five kernel pastry

Introduction:

"The occasional sound of firecrackers outside the window reminds us that the Chinese New Year is getting closer and closer. Although the taste of the new year is getting lighter and lighter, as we grow older, we are no longer as excited as we were when we were young. But after all, the Spring Festival is a plot that Chinese people can't give up. At this time, we can see it from the spring festival report on TV, and from the bustling crowd in the station, We can see the position of this festival in people's mind from the prosperous New Year street in the shopping mall. It is a festival that carries too many emotions of Chinese people. In Chinese traditional festivals, people also like to eat some traditional snacks to set off the atmosphere. I remember when I was a child, every time I opened the pastry box sent by my relatives, I was full of expectation. I hoped that I could eat enough of my favorite SaQima (at that time, there were few SaQima in the pastry box, so I thought I was looking forward to it). I love to go to the supply and marketing agency to buy snacks and pack them. The waiter is quick. He picks up a piece of yellow paper, puts a kilo of cakes on it, and bundles them back and forth with paper ropes. We are going to celebrate the new year. We should look for those taste memories in our childhood. "

Production steps:

Step 1: first of all, make pastry, sift the flour, then build a powder wall, and put white oil in the center of the powder wall.

Step 2: draw the softened white oil with powder to form a paste, and then use the scraper to pinch the powder to the center and knead it into a ball.

Step 3: rub the dough repeatedly to lighten its color, and then wrap it with fresh-keeping film.

Step 4: make water oil skin, sift the flour and build a powder wall, add white oil, powdered sugar, powdered milk and warm water in the middle, mix honey, and slowly pour into the powder wall.

Step 5: knead with scraper in the center and bring powder around to form a batter in the middle.

Step 6: rub the dough several times until the dough is smooth and non stick. Then wrap it in the preservative film and relax with the pastry for more than one hour.

Step 7: bake black sesame and white sesame in oven at 160 ℃ for 5 minutes until fragrant, then take out white sesame and cool it.

Step 8: put peanuts and walnuts into the oven, bake them at 160 ℃ for about 8 minutes until fragrant, take them out and cool them.

Step 9: peel and crush the cooled peanuts and walnuts. (it doesn't need to be too broken, the granular taste is better)

Step 10: mix the crushed dried fruit with black and white sesame, green and red silk, and rock sugar in a basin. Pour in white granulated sugar, white oil, and cooked flour. (it can be adjusted according to the actual situation, as long as the soft and hard degree of the kneaded stuffing is appropriate and it is easy to form a ball.

Step 11: cover the stuffing with plastic film and let it stand for half an hour. (the successful filling does not leak oil and separate)

Step 12: divide the filling into equal parts and rub into small balls. (20g / piece)

Step 13: divide the water skin dough and pastry into equal parts. (20g / piece)

Step 14: wrap the pastry with oil dough and seal the mouth tightly to avoid pastry during rolling.

Step 15: cover the dough with plastic wrap and relax for 20 minutes.

Step 16: roll the loose dough down with a rolling pin into a rectangular piece, and roll the dough from bottom to top.

Step 17: place the dough with the mouth up and cover it with plastic film to prevent the dough from drying.

Step 18: take out the dough, place it with the end down, gently press it with a rolling pin, roll the long strip again, and roll it from bottom to top; place it with the end down to relax for about 20 minutes.

Step 19: take a dough roll, fold it in half from the middle, press it into a piece, and roll it into a round dough.

Step 20: put five kernel stuffing in the middle, wrap it with dough, close the mouth, pinch it tightly, roll it round, and place it downward.

Step 21: put it into the baking pan, gently press it into a cake shape with your hand, use the edible red pigment to make plum blossom points, and bake in the oven.

Step 22: preheat the oven 180 degrees, middle layer and bake for 25 minutes.

Materials required:

Medium gluten flour: 180g

White oil: 65g

Warm water: 45 to 50 ml

Sugar powder: 10g

Milk powder: 10g

Honey: 5g

Peanut: 50g

Black Sesame: 50g

Walnut: 50g

Melon seed kernel: 50g

Qinghong silk: 50g

Crushed rock sugar: 50g

Sugar: 50g

Stir fried flour: 50g

White Sesame: 50 to 60g

Note: Pastry has always been the representative of Chinese pastry, which is made into pastry of various shapes and fillings with different tastes. It not only looks good, but also tastes very good. Pastry can be divided into big pastry and small pastry. Big pastry is similar to Western pastry. Big pastry is wrapped in big pastry. Its advantages are fast speed, high efficiency and mass production. Its disadvantages are not easy to roll evenly, few layers of pastry and poor crispness. The commonly used method of home-made pastry is to wrap and roll the dough and pastry separately after they are divided into small dough. The advantages are easy to roll, clear layers and good crispness. The disadvantages are slow speed and low efficiency, which are not suitable for mass production. Pastry with oil and sugar, modulation into a plastic dough, baking from the formation of the organization is not divided into layers, taste crisp products. 1. The baking time is slightly different according to the capacity of the oven. Observe while baking. After baking for 20 minutes, you can take out a piece and cut it. When it's cooked, it's out of the oven. If it's not cooked, bake for a few more minutes. 2. The purpose of repeated rubbing of pastry is to make the pastry wrapped in air with rubbing. The color becomes lighter after repeated rubbing because the air is mixed in, and the air expands after baking, which will make the pastry effect better. 3. The mouth of the water oil bag pastry should be tightly wrapped, otherwise the oil will run away when rolling. When folding and rolling, pay attention to the smooth technique, do not use brute force, otherwise it is easy to break the dough and cause crispness. 4. Dough will produce muscle strength in the production, and the glutened dough will affect the crisp production and the taste of the finished product. Therefore, there are several relaxation processes in the production. Please do not omit the new cheese. In addition, when relaxing and wrapping, the dough materials should be covered with wet cloth or fresh-keeping film to keep moisture, otherwise it is easy to air dry and affect the production.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Wei Jiao Ji Yi Wu Ren Xiao Su Pi