Little pastry(xiao xiao su bing )

Little pastry

Introduction:

"Seeing this pastry reminds me of many childhood stories. She is like a boat carrying these stories away from me. I remember when I was a child, I lived with my grandmother, because the living conditions were very poor. Once in a while, my grandmother made this little pastry for me, and I was as happy as the new year. At that time, I thought to myself, "grandma is doing magic to make such a dough crisp and sweet."

Production steps:

Step 1: mix the ingredients of the oil skin together and knead them into a dough. Relax at room temperature for 20 minutes.

Step 2: mix the ingredients of the pastry and knead them into a dough. Relax at room temperature for 20 minutes.

Step 3: divide the flabby crust into 10 pieces, each weighing about 38g; also divide the pastry into 10 pieces, each weighing about 18G.

Step 4: flatten the skin with your hands and put the pastry on the skin. Wrap the pastry completely with dough.

Step 5: fold the dough down, flatten it with the palm of your hand, and roll it into an oval shape with a rolling pin.

Step 6: after rolling, roll up from one end of the ellipse along the neutral line to the other end.

Step 7: roll the rolled dough into an oval shape again, and then roll it up. Repeat this step again.

Step 8: roll the rolled dough into the shape you like, and the pastry is ready.

Step 9: evenly brush the egg liquid on the surface of the cake, and then sprinkle with white sesame or black sesame.

Step 10: put the cake into the preheated oven. 180 degrees in the oven, bake in the middle for about 15 minutes.

Materials required:

High gluten flour: 225g

Salad oil: 40g

Water: 110g

Salt: 5g

Yeast: 3 G

Note: 1, if you like to eat sweet, you can pack sugar stuffing. 2. If you don't have an oven, you can cook it in a pot. It's just as delicious.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiao Xiao Su Bing