sweetheart pastry

sweetheart pastry

Introduction:

Production steps:

Step 1: knead 100g flour and 50g vegetable oil into oil skin

Step 2: knead 100g flour, 25g vegetable oil, 55g warm water, 5g sugar, 1g salt into water oil skin, and mix with oil skin for 10 minutes

Step 3: divide ginger oil skin into 10g pieces and water oil skin into 15g pieces

Step 4: roll out the water and oil rind and add an oil rind

Step 5: wrap and seal

Step 6: roll it into a tongue shape

Step 7: roll up for 20 minutes

Step 8: roll it into a tongue shape, roll it up and let it stand for 20 minutes

Step 9: roll into dumpling skin

Step 10: pack in the filling and close up

Step 2: rub on the top of the circle

Step 12: brush the egg, preheat the oven 180 degrees, and bake for 30 minutes

Materials required:

Flour (water oil skin): 100g

Flour (oil skin): 100g

Vegetable oil (skin): 50g

Vegetable oil (water oil skin): 25g

Warm water (water oil skin): 55g

Stuffing: right amount

Sugar (water oil skin): 5g

Salt (water oil skin): 1g

Note: take electric cake pan to do the same, do not brush the egg liquid, to both sides of the golden can! ~

Production difficulty: simple

Process: firing

Production time: one hour

Taste: sweet