sweetheart pastry(lao po bing )

sweetheart pastry

Introduction:

Production steps:

Step 1: 150g flour + 20g corn oil + 20g sugar + half an egg, put aside with the oily skin and relax for 30 minutes

Step 2: knead 100g flour + 50g lard into pastry, and let it relax for 30 minutes

Step 3: water 100g + sugar 80g + lard 30g melt

Step 4: add glutinous rice flour and black sesame, stir fry into sticky glutinous rice stuffing

Step 5: divide the flabby crust into 8 parts, the pastry into 8 parts, and the glutinous rice stuffing into 8 parts

Step 6: take a ball of dough and press it flat slightly, then wrap it in a ball of pastry and put it away

Step 7: roll it into an oval shape and roll it up from one side

Step 8: do well in turn, cover with plastic film or wet cloth and relax for 10 minutes

Step 9: take out the loose dough and flatten it again

Step 10: roll out and roll up from one side

Step 11: cover the plastic film again and relax for 10 minutes

Step 12: fold a dough in half from the middle

Step 13: roll the dough into a slightly thick one in the middle and a slightly thin one on both sides, and wrap it in glutinous rice stuffing

Step 14: close your mouth and close it down. Press flat with your hand and make three cuts with a knife

Step 15: brush the whole egg on the surface, sprinkle black sesame seeds, and bake at 190 ℃ for 20 minutes

Materials required:

Flour: 150g

Corn oil: 20g

White granulated sugar: 20g

Lard: 50g

Glutinous rice flour: 100g

Sesame: right amount

Whole egg liquid: right amount

Note: wife cake surface must be cut to split the skin, help heat dissipation

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Lao Po Bing