Recipes tagged "Powdered sugar (A)"

3 recipes found

[Chinese coconut-flavored puff pastry]: I wish you all a smile

Chinese pastries are an indispensable part of the holiday season. This pastry still uses my favorite method of making puff pastry, and the shape is made into an open puff pastry. I wish you all a happy smile and all your wishes come true~ (The following quantities can make 16 small snacks of about 50g, A is the dough material, B is the pastry material, and C is the filling material)

Baking Butter (C)
[Milk Golden Bread Rolls]: Different ways to make bread

(The dosage is for reference only. Please read Tips before making. The amount in the formula can make a 7-inch + a 6-inch round mold.) The most special thing about this bread is that it is folded and rolled out many times to make the dough texture delicate. The final product has a beautiful brushed effect and a smooth and delicate skin~ After personal testing, my feeling is: this method of operation can indeed make the dough texture very uniform. I think this principle is similar to when we make steamed buns. After fermentation, we have to knead them vigorously to get out all the air bubbles. The final steamed buns will be delicate and have a smooth skin. However, the operation process is relatively cumbersome. Although the main dough does not need to be kneaded to a complete state as before, the subsequent folding and rolling out process is actually very time-consuming. Moreover, when folding and rolling out multiple times, you must do a good job of moisturizing the dough, otherwise the dough will easily become dry. To sum up, if you are like me, you are curious about new things and have a spirit of exploration and experimentation, this method is indeed worth a try~~

Baking bread
Matcha Crispy

Matcha crisp. The aroma of matcha combined with the sweetness of red bean paste. Crispy skin. It's a great afternoon tea dessert. It’s also a good choice to give as a gift. In fact, in baking, matcha cakes or purple sweet potato cakes are more common. But when you get the recipe, you always have to try it out. Because of differences in region and temperature, flour, and oven temperature and temperament, you have to adjust it, but the only thing is, you will always find the one that suits you! This recipe comes from Yuchi Taohong. When I made this recipe, I added 5-10g more flour. I replaced lard with butter. However, the weights below are all based on the original formula. It depends on how you feel.

Baking All-purpose flour a

[Chinese coconut-flavored puff pastry]: I wish you all a smile

[Milk Golden Bread Rolls]: Different ways to make bread

Matcha Crispy