Creative Chinese-style white-skinned pastries are available every year

Overview

"More than anything every year" is liuliu's creative Chinese dim sum. I apply auspicious text and decorative elements into my works through hand-painting, carving and other techniques. The creative intention is not only to make the works full of Chinese flavor, but more importantly, to use innovative perspectives and techniques to inherit the unity of taste and shape of Chinese food, so that Chinese dim sum can radiate new vitality.

Tags

• pastries
• baking
• good looks
• new year’s eve dinner
• all-purpose flour
• bean paste
• cake flour
• food coloring
• white oil
• white sugar
• water

Ingredients

Steps

1. 1 Prepare ingredients. Medium-gluten flour: 150g, white sugar: 15g, water: 70g, low-gluten flour: 120g, white oil (lard): 85g, bean paste: 130g, food coloring: appropriate amount. This recipe can make two sets of the same style of annual surplus snacks. You can increase or decrease the quantity of ingredients according to the quantity you make.

   

2. 2 Make water-oil noodle: take 25g of all-purpose flour, sugar, water and white oil, and knead.

   

3. 3 Knead into a smooth dough, cover with plastic wrap and rest for 20 minutes.

   

4. 4 Make pastry noodles: Take low-gluten flour and 60g of white oil and knead.

   

5. 5 Use a rubbing technique to knead it evenly until it is moist and free of particles, then roll it into a ball and place it in a basin, cover it with plastic wrap and let it rest for 20 minutes.

   

6. 6 Make bean paste filling. The main body of the dim sum requires 60 grams of fillings, and the carp requires 5 grams of fillings. The total amount of fillings in this recipe is for two sets.

   

7. 7 Take half of the watery dough and pastry to make a set of snacks. Divide the water dough and puff pastry into four parts, one of which is the largest, twice the size of the other dough.

   

8. 8 Dye water-oil skin. The largest dough is the original color, add a little red food coloring to the remaining two pieces, and combine into two pieces of red water-oil dough to prepare the hollow border and carp; take another piece of water-oil dough, drop a little blue food coloring into half of it to prepare for making waves, and drop a little yellow food coloring into the other half to prepare for fish scale embellishment, etc. It should be noted that the two pieces of pastry corresponding to the two parts of water and oil should also be separated according to this size ratio.

   

9. 9 Wrap crispy. Take a piece of water-oil dough, roll it into a dough sheet, and place the pastry in the center.

   

10. 10 The technique is: Use the tiger's mouth of one hand to gather the watery skin upwards, and use the other hand to assist in pressing down the pastry.

    

11. 11 Gather the tail and pinch it tightly, and follow this method to wrap all the primary and colored sides.

    

12. 12 Take a wrapped dough and roll it into a ox tongue shape.

    

13. 13 Roll the dough sheet from top to bottom, making it as tight as possible. In this way, all small sticks are well rolled up. After making, cover with plastic wrap and let rest for 10 minutes.

    

14. 14 .Take a small stick, put the side with the interface upward, and place it lengthwise on the panel.

    

15. 15 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.

    

16. 16 In this way, all small sticks are well rolled up. After making, cover with plastic wrap and continue to relax for 10 minutes.

    

17. 17 Take a small stick of primary color and press it flat, turn the side with the interface upward, and wrap the two ends toward the middle to form a paste.

    

18. 18 Flatten the dough, roll it into an oval shape, and place the filling in the middle of the dough. Wrap the stuffing and tidy it up a little.

    

19. 19 Before making, draw the border pattern on oil paper in advance. Take a piece of red dough and roll it into a dough piece, then carve out a hollow pattern according to the drawing.

    

20. 20 Attach the border to the pastry body. Before fixing the border, fine-tune the size of the dessert body according to the border size so that the border matches the edge of the body.

    

21. 21 Take a piece of red dough, roll it into a sheet, and wrap it with 5 grams of filling. Use a fish mold to cut out the carp shape.

    

22. 22 Use a tool to carve shallow grooves on the fish body, and embed the yellow surface to embellish the scales and eyes.

    

23. 23 Preheat oven to 180 degrees. Use the blue side to make waves and fix the waves and fish on the main body of the snack.

    

24. 24 The upper and lower heat are 180 degrees for 30 minutes, and the middle layer is baked. Depending on the situation, in the later stages of baking, you can cover it with tin foil to avoid coloring the surface.

    

25. 25 "Every year there will be fish" is a homophonic pronunciation of "Every year there will be more than enough". It is one of the most representative Chinese traditional auspicious words for praying for blessings.

    

26. 26 Having a surplus every year represents a prosperous life, with extra wealth and food every year.

    

27. 27 As people's material lives become increasingly rich, our understanding of wealth has become richer and deeper than that of the ancients, but no matter what, our expectations for beauty and happiness are always eternal.