Red fruit crispy rolls

Red fruit crispy rolls

Introduction:

"In the above, the big spoon introduced a small point of" roasted blueberry crisp box "for the majority of netizens. As the saying goes, good things come in pairs! The small point in the family banquet should also be "beautiful point double glow", that is the host's etiquette, ha ha! Here, the big spoon offers another Chinese and Western combination of "red fruit crispy roll."

Production steps:

Step 1: all ingredients.

Step 2: cut Jinggao into 1.5cm thick strips and set aside. Mix flour, baking powder and sugar evenly, add vegetable oil and use warm water to make dough.

Step 3: cover with plastic film for 30 minutes.

Step 4: put the dough on the chopping board and roll it into a thin rectangular skin with a rolling pin, about 0.3cm thick.

Step 5: put the butter into the food fresh-keeping bag and press it into a square with a rolling pin.

Step 6: roll the butter thinly and place it in the middle of the dough to make it 1 / 3 flat (cut the butter about 0.2 cm thick).

Step 7: fold the dough in half and roll it with a rolling pin.

Step 8: roll the dough horizontally, fold it in half and refrigerate for 30 minutes. Take it out, fold it in half and roll it evenly according to this method, and repeat for three times.

Step 9: roll the frozen pastry evenly into a rectangular thin skin with a rolling pin, 0.3cm thick, about 10cm wide, and the upper edge should be thinner. Spread the red fruit cake evenly on the dough, roll it up from the bottom, and coat the thin edge 1 cm wide with egg liquid to stick it firmly.

Step 10: with the roll mouth facing down, press the roll slightly by hand to make the cross section become oval.

Step 11: cross the diamond pattern with a knife.

Step 12: put in the baking tray and sweep the egg.

Step 13: preheat at 200 ℃ for 5 minutes, return to 160 ℃ and bake for 15 minutes.

Step 14: characteristics: sour, sweet, crisp and fragrant.

Materials required:

GAOJIN powder: 120g

Butter: 80g

Vegetable oil: 15g

Baking powder: 1g

Water: 60ml

Chicken: half

Fine granulated sugar: 10g

Salt: 2G

Note: 1, with other fillings can, as long as you like it. 2. It is suggested to use medium gluten powder or high gluten powder. The advantage is that it is not fragile. 3. If you don't pay attention to cutting, don't blame the big spoon for not telling you in advance!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet