sweetheart pastry

sweetheart pastry

Introduction:

Production steps:

Step 1: take a small pot, add 100g sugar, 80g water, 50g coconut milk, 30g salad oil, boil over medium heat, turn to low heat.

Step 2: add 120 grams of rice flour, stir well, and turn off.

Step 3: take a shallow plate, oil the bottom of the plate, pour in the stuffing to cool, cover with plastic film, and freeze for 30 minutes.

Step 4: 1, water oil skin: 280 grams of flour, 120 grams of water, 85 grams of lard mixed and smooth dough. 2. Pastry: 220g flour, 110g lard mixed and smooth dough.

Step 5: cover with plastic film and relax for 30 minutes.

Step 6: divide the water oil dough into 32 equal parts, about 15g each; divide the pastry dough into 32 equal parts, about 10g each; divide the pie into 32 equal parts, about 11g each.

Step 7: Take 1 part of the oil skin, roll it thin, wrap it in a part of the pastry, and pinch it tightly.

Step 8: roll thin, roll long strips and relax for 15 minutes.

Step 9: take a thin roll and roll it into a roll (slightly short and thick).

Step 10: roll it into pie shape, pack in the stuffing, close the mouth tightly, and slightly flatten the mouth downward.

Step 11: cut the surface twice, rinse with the whole egg, sprinkle with white sesame, preheat at 180 ℃ and bake for 20 minutes.

Step 12: golden color, crisp outside and tender inside, fragrant and delicious.

Materials required:

Flour: 500g

Water: 120g

Lard: 195g

Rice noodles: 120g

White granulated sugar: 100g

Coconut milk: 50g

Salad oil: 30g

Note: 1, moderate sugar sweetness, sweet friends can appropriately increase the amount of sugar. 2. The surface of the pie is hard after freezing, so it's better to operate, and it's better to find a square plate. After freezing, it can be directly divided into 32 equal parts. 3. If the pie is sticky to the hand during operation, a layer of edible oil can be applied on the hand.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet