Crispy bean paste with quail(an chun dou sha luo si su )

Crispy bean paste with quail

Introduction:

"Pastry is crisp and soft in taste. It's packed with the stuffing you like. It's made by your own hands from stuffing to skin. It's not only clean, preservative free, without adding various colors, but also very suitable for your own taste. Although it takes a lot of time, at the moment it's baked, you feel that everything is worth it. It's better to do it for your family."

Production steps:

Step 1: prepare the filling: homemade bean paste filling (detailed procedure in the log). Quail eggs are spiced, cooked, peeled and ready to use.

Step 2: water oil skin: the high gluten flour, sugar, lard, first grasp evenly with your hands.

Step 3: then use warm water to mix slowly.

Step 4: make up the oil and water, and wait for use.

Step 5: Pastry: fully grasp the flour and lard.

Step 6: knead into a ball.

Step 7: water oil skin and pastry are kneaded into 16 small dosage forms.

Step 8: pack a pastry with a water cream.

Step 9: after wrapping, close it down.

Step 10: also, all 16 are flattened.

Step 11: roll it into a tongue and roll it up from top to bottom.

Step 12: roll it up and put it upright

Step 13: roll up all 16.

Step 14: repeat again and roll each one into a tongue.

Step 15: roll up.

Step 16: roll up and cut in the middle.

Step 17: cut face down, press flat and roll round.

Step 18: first put a layer of bean paste on the skin, then put a spiced quail egg, and wrap it like a bun.

Step 19: finally close the mouth down, you can see the above, like a screw like grain.

Step 20: OK, it's wrapped (because my oven is small, and I have to continue baking in the back)

Step 21: put in the oven and bake at 100 ℃ for 20 minutes.

Step 22: after 20 minutes, take it out, brush part of it with egg liquid, add sesame, and then put it in the oven for about 10 minutes.

Step 23: finished product drawing.

Materials required:

Bean paste filling: appropriate amount

Spiced quail eggs: right amount

Lard: 80g (water oil skin)

High gluten flour: 200g (water oil skin)

Soft white sugar: 30g (water oil skin)

Warm water: 96g (water oil skin)

Egg liquid: appropriate amount (for decoration)

White Sesame: appropriate amount (for decoration)

Note: Silk Scarf warm tips: when put into the oven, because each oven baking time is different, so pay attention to observe when baking, bake out the ideal color.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : An Chun Dou Sha Luo Si Su