meat

Maotai Crisp-Butter Edition, full of fragrance

Food Material List

  • 1 Plain flour 150g
  • 2 sugar 20g
  • 3 water 64g
  • 4 Low-gluten flour 125g
  • 5 Tea powder 10g
  • 6 butter 120g
  • 7 Red bean stuffing Appropriate amount
  • 8 Salted Egg Yolk 12

Operational steps

  • 1 Melt butter in water and set aside. Stir sugar in water until it melts. Add 50 grams of liquid butter and stir.
    Maotai Crisp-Butter Edition,
  • 2 Put in medium gluten flour, pack it in a fresh-keeping bag and cool in the refrigerator for 20 minutes.
    Maotai Crisp-Butter Edition,
  • 3 Mix low gluten flour and tea powder evenly, add 70 grams of liquid butter and stir into a ball.
    Maotai Crisp-Butter Edition,
  • 4 Divide the white dough and green dough into six equal parts and twist them into balls.
    Maotai Crisp-Butter Edition,
  • 5 White dough wraps up the green dough and closes it, and so does the rest.
    Maotai Crisp-Butter Edition,
  • 6 Flatten the dough, roll it into strips and roll it up on one side. Be careful not to rub the white dough.
    Maotai Crisp-Butter Edition,
  • 7 After rolling up, it relaxes a little for a while, and then flattens it. Jiangxi grows into a strip. In rolling up, this is the key to stratification.
    Maotai Crisp-Butter Edition,
  • 8 After rolling up and relaxing for a while, several doughs work like this.
    Maotai Crisp-Butter Edition,
  • 9 Then cut each volume in the middle, and you can see the beautiful layers.
    Maotai Crisp-Butter Edition,
  • 10 Cut downward, pat flat, roll into skin
    Maotai Crisp-Butter Edition,
  • 11 Pack in the prepared bean paste stuffing and salted egg yolk. If the egg yolk is too large to put in half, wrap it up and close down. Save as many dots as possible and arrange it on the baking tray.
    Maotai Crisp-Butter Edition,
  • 12 The oven is preheated at 180 degrees. It will be OK for 30 minutes.
    Maotai Crisp-Butter Edition,

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