Sunflower bean paste cake
Overview
My puff pastries are all made using small puff pastries. The process is a little more troublesome but the finished product is still very good. With these few words, I hope to share what I know with everyone, so that friends who don’t know how to do it can avoid taking some detours. The lard is boiled at home. Of course, those who don’t eat lard can substitute it with butter. It is best to knead the water-oil dough to form a film, so that the roll will not break and the dough will not leak. Basically, the dough will be smooth and the film will appear. The dough of oil dough and puff pastry should be about the same softness and hardness. Each type of flour has different water absorption. The amount of lard and water will also increase or decrease depending on the state of the dough. After each step, cover it with a wet cloth in a fresh-keeping bag to prevent the dough from drying out (if the temperature is low, you can put a bowl of hot water in the oven, and then put the rolled dough inside to relax)
Tags
Ingredients
Steps
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Mix medium-flour lard and white sugar, knead into granules and add water (don't pour all the water in, flour absorbs different amounts of water). Use a bread machine to knead the dough into a film, put it in a plastic bag and let it rest for half an hour.
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Mix cake flour and lard. If the weather is hot, add more cake flour. Mix evenly and put it in the refrigerator (don’t make it too thin to avoid leaking the cake)
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Divide the dough into 27 grams each and divide the pastry into 17 grams each (10 pieces each)
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Take a piece of dough and flatten it to wrap the pastry.
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Do it one by one, cover it with a plastic bag and then cover it with a damp cloth to rest for about 10 minutes.
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Take a piece of dough and gently roll it into a beef tongue shape from the middle.
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Roll up from top to bottom.
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After making one, put it under the plastic bag and let it rest for 10 to 15 minutes.
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Take a piece of dough and gently roll it up and down from the middle.
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Roll up from top to bottom.
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All should be covered with plastic bags.
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Take a roll and press it in the middle with your finger.
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Pinch the two ends towards the middle.
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Use a rolling pin to roll it up, down, left and right, and put the bean paste filling on it.
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Flatten it with your hands with the seam facing down. Use a knife to divide it 3 times without cutting it in the middle.
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Make 3 more cuts and pinch the edges tightly.
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Pinch each piece tightly and decorate with food coloring.
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Preheat the oven, set the middle layer to 180 degrees Celsius for about 25 minutes, then cover with tin foil for a few minutes (I like to put it in the oven for a while)
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Shortbread filled with red bean paste and served with chrysanthemum tea~
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Appreciation of the finished product~
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Appreciation of the finished product~
