General Chinese puff pastry recipe
Overview
Recently, I especially like to make Chinese shortbread, but it is too troublesome to reteach the puff pastry process every time. The method of making shortbread crust is based on Yongge's recipe with appropriate modifications. The texture of shortbread crust will not be so sweet. By creating a universal recipe, it won’t be that troublesome to create new puff pastry recipes~
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Ingredients
Steps
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Mix powdered sugar, lard and plain flour until evenly mixed
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Slowly add the water into the flour one at a time, then knead it into a dough, put it in a plastic bag and let it rest for 30 minutes
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Make puff pastry: Mix lard and low-gluten flour evenly, knead into a dough and set aside
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Divide the oil dough and puff pastry dough into 15 equal portions
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Roll out the dough into dough, like making glutinous rice balls, and wrap the pastry into the dough
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Turn the dough with the seam side down, cover it with plastic wrap, press it with a wet towel, and let it rest for 25 minutes.
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Roll the relaxed dough into an oval shape, preferably longer than the length of your palm. The longer the dough is rolled out, the better the puffing effect will be.
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Roll the dough sheet from top to bottom into a roll
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Roll out all 15 pastry dumplings into dough sheets and rolls. Cover with plastic wrap, press with a wet towel, and let rest for 25 minutes.
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Flatten the relaxed dough roll with your palms
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Use a rolling pin to roll the dough into an oval shape
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Roll from top to bottom into a roll
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Roll all 15 pieces into dough rolls in turn, cover with plastic wrap, press with a wet towel, and let rest for 25 minutes
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Use your fingers to press the center of the relaxed dough roll
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Fold the two ends toward the middle and pinch them together with your fingers
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Use a rolling pin to roll the dough into a thick piece in the middle and thin edges. It is ready to use
