Its the third time in years that pastries have been made. Its very little done. Why, because its crisp. Crispy crumbs, and they drop badly, will get everywhere, so I seldom cook and eat very little. But once in a while, its good to enjoy the crisp taste. Material: water and oil skin: medium gluten flour 67g, fine sugar 10g, water 34g, lard 10g crisp skin: medium gluten flour 66g, lard 33g mung bean stuffing 144g
Food Material List
- 1 Plain flour 67g
- 2 Berry sugar 10g
- 3 water 34g
- 4 lard 10g
Operational steps
- 1 Pour the oil-and-water material into a small basin.
- 2 Mix well and knead into dough.
- 3 Divide into 12 pieces and cover them for 30 minutes.
- 4 Pour the pastry into a small basin.
- 5 Mix well and knead into a ball.
- 6 Divide into 12 parts
- 7 Flatten the loose oil-and-water dough into a circle
- 8 Put the pastry in the middle
- 9 Knead the folds around the circle and wrap them up.
- 10 Receive port facing down
- 11 Wrap all the crispy dough in the water-oil dough.
- 12 Take a wrapped dough and roll it into an oval shape with a rolling pin.
- 13 Roll up along one end
- 14 Roll all dough in turn and roll it up.
- 15 Take a rolled dough and roll it into strips.
- 16 Roll up
- 17 Roll out the dough in turn and roll it up. Let it stand for 15 minutes.
- 18 Take the mung bean stuffing and divide it into 12 parts.
- 19 Take a dough and fold it in half.
- 20 Then flatten
- 21 Roll into a disc with a rolling pin
- 22 Put the mung bean stuffing in the middle
- 23 Wrap up
- 24 Receive port facing down
- 25 Put the dough into the baking tray in turn, leaving space in the middle.
- 26 Flatten the dough into a cake
- 27 Put it into the middle and lower layer of the preheated oven, 200 degrees for 30 minutes. Pay attention to turning over during the period.
- 28 It can be eaten after being cooled out of the oven.
- 29 Writing production steps
- 30 Writing production steps
- 31 Writing production steps
- 32 Writing production steps
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