【China】Creative Chinese white pastry with red plum and spring

【China】Creative Chinese white pastry with red plum and spring

Overview

liuliu has made many traditional Chinese dim sum. After absorbing the essence of traditional dim sum making, I no longer want to just imitate, I want to make my own Chinese dim sum. Inheritance and innovation are what Liuliu will continue to carry forward on the road of learning Chinese dim sum. I hope that the dessert world will not only be a stage for Western desserts, but Chinese dim sum can also show off its style like a breeze. Today I created a pastry with the theme of red plum and spring, and made a sweet but not greasy honey and osmanthus drink. In the afternoon, accompanied by Chinese pastries that melt away with just a sip, you will be intoxicated by the sweetness of the pastry, which is as chewy as a moon, with both crispy and sweet fillings.

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Ingredients

Steps

  1. Prepare ingredients. Medium-gluten flour: 150g, white sugar: 15g, water: 70g, low-gluten flour: 120g, white oil (lard): 85g, bean paste: 135g, food coloring: appropriate amount.

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  2. Make water-oil noodle: take 25g of all-purpose flour, sugar, water and white oil, and knead.

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  3. Knead into a smooth dough, cover with plastic wrap and rest for 20 minutes.

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  4. Make pastry noodles: Take low-gluten flour and 60g of white oil and knead.

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  5. Use a rubbing technique to knead it evenly until it is moist and free of particles, then roll it into a ball and place it in a basin, cover it with plastic wrap and let it rest for 20 minutes.

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  6. Make bean paste filling. The weight of each stuffing core is 15g, a total of 9 portions. Form into balls and set aside.

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  7. Divide the cooked water-oil noodles and pastry noodles into 11 equal portions.

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  8. Add a little pink food coloring to one part of the water-oil dough, and mix it into a pink water-oil dough to make plum blossoms. Take another part of the water-oil dough, and knead a little cocoa powder into most of it to make the branches of the tree. A small part will keep the original color and prepare to make the stamens. It should be noted that the two pieces of pastry corresponding to the two parts of water and oil should also be separated according to this size ratio.

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  9. Wrap crispy. Take a piece of water-oil dough, roll it into a dough sheet, and place the pastry in the center.

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  10. The technique is: Use the tiger's mouth of one hand to gather the watery skin upwards, and use the other hand to assist in pressing down the pastry.

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  11. Gather the tail and pinch it tightly, and follow this method to wrap all the primary and colored sides.

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  12. Take a wrapped dough and roll it into a ox tongue shape.

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  13. Roll the dough sheet from top to bottom as tightly as possible.

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  14. In this way, all small sticks are well rolled up. After making, cover with plastic wrap and let rest for 10 minutes.

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  15. Take a small stick, put the interface side up and place it lengthwise on the panel.

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  16. Continue to roll out the dough into a ox tongue shape, this time the roll should be slightly longer. Roll the dough sheet from top to bottom as tightly as possible.

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  17. In this way, all small sticks are well rolled up. After making, cover with plastic wrap and continue to relax for 10 minutes.

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  18. Take a small stick and flatten it, put the side with the joint upward, wrap the two ends toward the middle, and wrap it into a round ball.

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  19. Press the flattened dough into a round shape.

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  20. Wrap the stuffing and tidy it up a little.

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  21. Wrap nine pieces of dim sum dough according to this method, leaving the remaining colored and a small piece of primary-colored dough without fillings.

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  22. The idea of this Chinese dessert is to make a nine-square grid shape. I chose the square mold (size 4.8*4.8*2.3) from the Zhanyi series of biscuit molds to make the shape. You can also choose a circle, rectangle, star shape, etc. according to your needs to make the shape you like.

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  23. Use a mold to shape it into a square shape and set aside.

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  24. Use the red dough to make plum blossoms and the white dough to make stamens.

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  25. Use brown noodles to make branches and place them on the Jiugongge snack base.

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  26. Preheat oven to 180 degrees. Arrange the plum blossoms according to your preference, use scissors to cut off the connecting points of the branches, and place them on the baking sheet.

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  27. The upper and lower heat are 180 degrees for 25 minutes, and the middle layer is baked. Depending on the situation, in the later stages of baking, you can cover it with tin foil to avoid coloring the surface.

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  28. Plum blossom is a wonderful flower in winter.

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  29. She has the charm of "turning into mud and grinding into dust, only the fragrance remains the same",

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  30. She has the open-mindedness of "when the mountain flowers are in full bloom, she will laugh in the bushes",

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  31. There is also the nobility of "the tree at the head of the pond where I wash inkstones, and the flowers are blooming with faint ink marks".

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  32. Look at the flowers, listen to the rain, smell the fragrance, drink tea that doesn't quench your thirst, eat snacks that don't fill you up, and live the "elegant Chinese life" in your mind.

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