Bauhinia crisp

Bauhinia crisp

Introduction:

Production steps:

Step 1: prepare all the materials.

Step 2: mix 150g low gluten flour, 30g sugar, 30g lard and 60g water.

Step 3: knead into a soft water oil dough, cover it with plastic wrap and wake up for 30 minutes.

Step 4: pour 100g low gluten flour and 50g lard into another basin.

Step 5: knead into pastry.

Step 6: divide the water oil skin and pastry into eight parts.

Step 7: take a water oil skin, press it flat, and wrap it with pastry.

Step 8: pinch tightly and put it on the cutting board with the necking down.

Step 9: roll a long oval with a rolling pin.

Step 10: roll up from top to bottom.

Step 11: press flat with your hand.

Step 12: use the rolling pin to roll the oval again.

Step 13: roll up from top to bottom.

Step 14: pick up a dough and put it upright on the chopping board.

Step 15: press flat with your hand.

Step 16: roll round dough with a rolling pin.

Step 17: divide the bean paste into 8 equal parts. (this step can be prepared in advance)

Step 18: put bean paste filling in the middle of the dough.

Step 19: pinch tightly and put it down on the chopping board. Roll the green body with rolling pin.

Step 20: divide into six equal parts and cut into six petals with scissors.

Step 21: use a blade to divide the epidermis of each petal into three parts, and then draw into the bean paste filling.

Step 22: knead each petal by hand, and the Bauhinia peanut is ready.

Step 23: spread tin foil on the baking tray and put the Bauhinia crisp. Put four in each plate, just bake two.

Step 24: brush a layer of egg yolk liquid in the middle of each Bauhinia Flower, and sprinkle appropriate amount of black sesame. Preheat the oven 180 degrees and bake in the middle layer for about 20 minutes.

Step 25: finished product drawing.

Materials required:

Low gluten flour: 150g

Fine granulated sugar: 30g

Lard: 30g

Water: 60g

Bean paste filling: 260g

Egg yolk: 1

Black Sesame: a little

Note: 1, cut petals when the size should be uniform, so that the finished product looks good. 2. When baking, pay attention to the time and oven temperature and observe frequently. 3. When baking for more than ten minutes, cover the surface of the Bauhinia cake with a layer of tin foil to prevent the color from being too dark. 4. The roasted Bauhinia cake should be turned over after it is completely cooled.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet