Jinwei Xiaoba Piece Dim Sum Pouch Crispy (halal and edible)
Overview
Today I will share how to make one of the eight delicious Chinese snacks: Poached Crisps. The flavor of the pouch puff pastry is five-nut filling. It means harmony and beauty. It is shaped like a charming lotus flower in bud, with large walnut kernels inlaid in the middle, giving it an attractive fragrance. The success this time is that corn oil is used instead of white oil for puff pastry, which solves the problem of high oil and high calories. From a nutritional point of view, it achieves 100% health. More importantly, the puff pastry made with this recipe is not only low in calories and calories, but also tastes as good as those made with animal oil. This allows us to enjoy delicious food while taking good care of our bodies!
Tags
Ingredients
Steps
-
Only by gathering together the making methods of the small eight pieces can you make the perfect small eight piece set. Please collect the method of (1) Pouch crisps first. The preparation methods of the other seven small snacks can be found in my recipe space, or in the menu I created "Liuliu's Dim Sum".
-
Prepare ingredients. Medium-gluten flour (for water-oil crust): 218g, white sugar (for water-oil crust): 20g, water (for water-oil crust): 75g, corn oil (for water-oil crust): 68g, low-gluten flour (for pastry): 190g, corn oil (for pastry): 75g, peach kernels (for decoration): appropriate amount.
-
Five-nut filling: Each filling core weighs about 20g, roll into a ball and set aside.
-
Food coloring: appropriate amount.
-
Make water-oil dough: Take 68g of all-purpose flour, sugar, water and corn oil, and mix into a dough. Make pastry noodles: Take low-gluten flour and 75g of corn oil, and mix into a dough. Knead until smooth and place in a basin, cover with plastic wrap and let rest for 20 minutes.
-
Divide the cooked water-oil noodles into 16 equal portions. Divide the pastry into 16 equal portions. After making, cover with plastic wrap to prevent the skin from drying out.
-
Take a piece of water-oil dough, press it into thin slices, and wrap the pastry in it.
-
After wrapping, gather the tail and tidy it up a little.
-
This method wraps up all the ingredients.
-
Take a wrapped dough and roll it into a ox tongue shape.
-
Roll the dough sheet from top to bottom as tightly as possible.
-
Roll into small sticks.
-
In this way, all small sticks are well rolled up. After making, cover with plastic wrap and let rest for 10 minutes.
-
Take a small stick, put the interface side up and place it lengthwise on the panel.
-
Continue to roll out the dough into a ox tongue shape, this time the roll should be slightly longer.
-
Roll the dough sheet from top to bottom as tightly as possible.
-
Roll into small sticks.
-
In this way, all small sticks are well rolled up. After making, cover with plastic wrap and continue to relax for 10 minutes.
-
Take a small stick and flatten it, put the side with the joint upward, wrap the two ends toward the middle, and wrap it into a round ball.
-
Press the dough into a flat shape and roll it into a piece of dough that is slightly thinner around the edges and slightly thicker in the middle. Place the filling core in the center of the dough and wrap the filling core well.
-
After wrapping, gather the tail and tidy it up a little. Use a tool to press out six petals and press walnut kernels in the middle.
-
Preheat the oven to 180 degrees from top to bottom. Spray food coloring on the surface of the wrapped snacks for decoration. Take out the oven at 180 degrees for 20 minutes.
-
Pouch puff pastry is one of the eight traditional Chinese snacks.
-
Eight delicious snacks: lotus bud cake, plum blossom cake, bergamot cake, sesame cake, happy cake, longevity cake, longevity peach cake, lotus leaf cake.
