Green onion pastry

Green onion pastry

Introduction:

"In the past, according to the literal meaning of crab shell yolk, I always thought that it was a small baked cake with crab shell yolk and white cheese in my belly. A few years ago, on the way to Tonghua street, there was a scallion baked cake shop. At the price of NT $12, I bought a crab shell yolk about the size of the palm of a child's hand. I took a bite when it was hot. It turned out that it was stuffed with scallion. With the crispy smell of baking, it had a simple taste, but the combination was perfect. After one bite, there was a big hollow hole inside. At that time, I couldn't understand how the chef made the hole. The original name of crab shell yellow came from this shape. Its color was golden, just like the cooked crab shell. "

Production steps:

Step 1: knead dough a well, add preservative film and leave it at room temperature for 10-15 minutes.

Step 2: turn pastry B into soft pastry.

Step 3: mix the onion stuffing well.

Step 4: mix the onion stuffing well.

Step 5: divide pastry B and dough a into equal parts.

Step 6: wrap pastry B into dough a, close it, press it flat with the palm of your hand, and then shape it into long strips.

Step 7: fold the two sides inward into three folds, turn to the long strip shape, and then roll the long strip horizontally.

Step 8: evenly cut into 13-14 equal parts, roll them into round pieces, wrap them with onion stuffing, put sugar water and sesame seeds on the surface, and then flatten them with the palm of your hand.

Step 9: bake at 190 ℃ / 375 f for 18-20 minutes until the surface is colored.

Materials required:

Medium gluten: 2 cups

Sugar: 2 tbsp

Quick yeast powder: 1 tsp

Water: about 1 cup

Lard: 1 / 3 cup

Salt: 1 tsp

Chicken powder: 1 tsp

Black pepper: a little

White pepper: a little

Scallion: 500g

Syrup: 1 tbsp

White Sesame: 4 tbsp

Note: Adventure notes: 1. The only difference is that I use olive oil instead of white lard oil. I can't produce so many layers, but it tastes healthier. The skin should not be too thin, because without the support of animal oil, the skin will break easily when baking. Remember this. 2. When kneading the shell, remember to tighten the mouth. If not, the crab shell will not pop up during the barbecue process. 3. If you want to find lard abroad, look for lard in the oil products area. 4. Hang or wipe the scallion with paper towel before cutting to avoid too much water when mixing salt.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: onion