Peanut butter cake

Peanut butter cake

Introduction:

"To make pastry, it's best to use low gluten powder, but because there is no low gluten powder at home, we use medium gluten powder. The effect of shortening is much worse than that of low gluten powder, and the taste is also worse. It seems that the effect of this pastry is better than that of today's pastry

Production steps:

Step 1: make water oil skin: add oil and water into the gluten powder;

Step 2: knead into a smooth dough and wake up for 15 minutes;

Step 3: make pastry: heat the cold oil to 60% heat, and then pour the hot oil into the flour;

Step 4: stir while reversing to a flowable paste;

Step 5: press the wake-up water oil skin into a round cake with thin edges and thick middle with palm, and put on the pastry;

Step 6: make a bun and pinch it tightly;

Step 7: use four fingers to flatten the pastry bun from the middle to all sides;

Step 8: roll into dough;

Step 9: roll up, close up and pinch tightly;

Step 10: pull into 4 dosage forms, and each dosage form is pinched from both ends to the middle;

Step 11: roll into skin and put peanut butter on it;

Step 12: close your mouth like a bun;

Step 13: roll out the cake;

Step 14: add the electric pan and fry until both sides are golden.

Materials required:

Zhongjin powder (water oil skin): 100g

Salad oil (water oil skin): 20g

Cold water (water oil skin): 50g

Medium gluten flour (pastry): 30g

Salad oil (pastry): 20g

Peanut butter: right amount

Note: 1. Preparation method of low gluten flour: (the ratio of medium gluten flour and starch is 4:1); 2. When water oil skin is used to wrap the pastry, it must be quickly wrapped up and the mouth should be tightly pinched, otherwise the pastry is easy to flow out.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: sweet