Bean paste crisp ball

Bean paste crisp ball

Introduction:

"Dousha pastry ball is a family baking snack with a high success rate. It should be made with lard, but when the lard is used up at home, it is replaced by butter. The taste is worse than that of lard, but it is still delicious. If the requirements are not high, you can also use salad oil instead. "

Production steps:

Step 1: water oil skin material;

Step 2: Pastry material;

Step 3: knead the water oil skin material and the pastry material into a ball and wake up for 15 minutes;

Step 4: divide the water oil skin and the pastry into 4 equal parts and rub them into balls;

Step 5: roll the water oil ball into a round skin and wrap it in the pastry ball;

Step 6: close the mouth evenly;

Step 7: rolling the tongue;

Step 8: roll and relax for 15 minutes;

Step 9: roll the mouth up and roll out the tongue again;

Step 10: roll up, mouth down and relax for 15 minutes;

Step 11: Cut 8 pieces, face up;

Step 12: roll it into a circle;

Step 13: wrap the bean paste stuffing in reverse;

Step 14: round shaping;

Step 15: put into the oven, middle layer, 180 ℃, bake for 25 minutes;

Step 16: the bean paste crisp ball comes out of the oven.

Materials required:

Zhongjin powder (water oil skin): 120g

Butter (water oil skin): 25g

Water (water oil skin): 55g

Powdered sugar (water and oil): 15g

Medium gluten flour (pastry): 60g

Butter (pastry): 30g

Red bean paste: right amount

Precautions: 1. Summer butter softens in a few minutes after it is taken out of the freezer. If you are in a hurry, just blow it with a hot air blower for a few seconds. Do not turn it into water. 2. If you use low gluten powder, the effect will be better. 3. You can add Matcha powder and cocoa powder into the pastry to make other pastry balls.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet