White pastry (Chinese dim sum Jingba pieces)

Overview

Just like opera is to pop music, traditional Chinese snacks have become obsolete in front of Western desserts, and girls are learning about macarons. What is the charm of Made in China? Today I’m going to make a Chinese-style dessert with white pastry. Let’s compete with Western-style desserts. It’s not that bad compared to tiramisu, right?

Tags

• baking
• snacks
• all-purpose flour
• bean paste
• cake flour
• white oil
• white sugar
• water

Ingredients

Steps

1. 1 Prepare ingredients. Medium-gluten flour: 150g, white sugar: 10g, water: 70ml, low-gluten flour: 120g, white oil (lard): 85g, bean filling: 280g.

   

2. 2 Food coloring: appropriate amount.

   

3. 3 Make water-oil noodles: Take all-purpose flour, sugar, water and 25g of white oil, and mix into a dough. Make pastry noodles: Take low-gluten flour and 60g of white oil, and mix into a dough. Knead until smooth and place in a basin, cover with plastic wrap and let rest for 20 minutes.

   

4. 4 Make red bean paste filling. The weight of each stuffing center is 35g, roll into balls and set aside.

   

5. 5 Divide the awakened water and oil noodles into 30g/piece portions. Divide the pastry dough into 20g/piece portions. After making, cover with plastic wrap to prevent the skin from drying out.

   

6. 6 Take a piece of water-oil dough, press it into thin slices, and wrap the pastry in it.

   

7. 7 After wrapping, gather the tail and tidy it up a little. Wrap all the ingredients in this way.

   

8. 8 Take a wrapped dough and roll it into a ox tongue shape.

   

9. 9 Roll the dough sheet from top to bottom as tightly as possible.

   

10. 10 Roll into small sticks.

    

11. 11 Roll up all the sticks in this way. Once done, cover with plastic wrap and let rest for 10 minutes.

    

12. 12 Take a small stick, put the interface side up and place it lengthwise on the panel.

    

13. 13 Continue to roll out the dough into a ox tongue shape, this time the roll should be slightly longer.

    

14. 14 Roll the dough sheet from top to bottom as tightly as possible.

    

15. 15 Roll into small sticks.

    

16. 16 Roll up all the sticks in this way. Once done, cover with plastic wrap and continue to rest for 10 minutes.

    

17. 17 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.

    

18. 18 Flatten the dough, roll it out into a slightly thinner and thicker middle, and place the filling in the center of the dough.

    

19. 19 Wrap the filling.

    

20. 20 After wrapping, gather the tail and tidy it up a little.

    

21. 21 Place the wrapped pastry embryos face up in the baking pan and press lightly to make the surface flat. Stamp the surface with food coloring. After the oven is preheated, add the pastry embryos. I use an ACA oven: set the upper and lower heat to 180 degrees for 15 minutes, take it out and turn it over, and bake for another 5 minutes. Turn over and cover with tin foil, continue baking for 5 minutes. Total time spent is 25 minutes. You can fine-tune the time and temperature according to your own oven (END)

    

22. 22 A successful white-skinned puff pastry has many skin layers and is as thin as a cicada's wings.

    

23. 23 The filling center is in the right position, the texture is soft and melts in your mouth.

    

24. 24 White pastry is one of the eight traditional Chinese dim sum dishes.

    

25. 25 The skin is thin and crispy, which tests the pastry skills.

    

26. 26 The multiple layers are non-stick and the fillings are not exposed. The wrapping technique and baking temperature must be extremely precise.

    

27. 27 The cookies are like chewing the moon, with crispy and sweet fillings in the middle.

    

28. 28 Beautiful white pastry, ready to enjoy.