Peacock Spreading Cake--Chinese creative snack

Overview

Chinese pastry is deeply loved by Chinese people. It is a commonly used fancy centerpiece at banquets. It is also a good addition to festivals or family banquets, giving people a beautiful enjoyment. In recent years, Chinese dim sum has also become very popular among foreigners. The plastic dough made of oil and sugar is rolled and baked to have a clear texture, crispy and rosy texture. With the addition of various fillings, it forms a variety of shapes and flavors. Chinese puff pastry is my family’s favorite, and it’s also my favorite to make. It’s a great enjoyment to eat the crispy crust, taste your favorite fillings, and drink hot milk tea! Under the guidance of teacher Huangjia Lengyi, I made this creative snack, which looks like a peacock with its tail spread out. The crispy layer is clear, beautiful and cute when viewed, crispy and sweet when eaten, and has a unique flavor! This delicacy is more suitable for those who have babies at home or receive guests. It is absolutely stunning and will instantly create a beautiful image in their minds! ~ Thanks to Sister Feixue Wushuang for the recipe!

Tags

• baking
• egg yolk liquid
• lard
• low gluten flour
• purple sweet potato filling
• white sugar
• black sesame
• plain flour
• water

Ingredients

Steps

1. 1 The materials are weighed and ready for use. Make the oil crust first, lard softened at room temperature

   

2. 2 Add sugar and flour

   

3. 3 Knead it into cornmeal with your hands

   

4. 4 Slowly add appropriate amount of warm water and stir evenly. Remember that water cannot be added at once~

   

5. 5 Knead the dough until the film can be pulled out, so that the dough will not leak out when rolling out the dough. Knead it well and wrap it with plastic wrap.

   

6. 6 Next, make the pastry and mix the two ingredients for the pastry

   

7. 7 Knead into dough and set aside.

   

8. 8 Let the two pieces of dough rest for a quarter of an hour.

   

9. 9 Divide the relaxed oil skin into 4 parts, and divide the pastry into 4 parts

   

10. 10 Knead into a round shape. I found it troublesome and didn’t use an electronic scale to weigh the dough, as it was just about the same size.

    

11. 11 Take a small piece of dough and flatten it, then put a piece of dough on top and wrap it into a round shape with the seam facing down. Wrap each water-oil dough into a corresponding piece of pastry, knead well and cover with plastic wrap.

    

12. 12 Take a portion of the relaxed dough and roll it into a shape of beef tongue

    

13. 13 Roll up from top to bottom

    

14. 14 Turn the dough 90 degrees and roll it into a beef tongue shape again

    

15. 15 Roll up from top to bottom, cover with plastic wrap and let rest for 15 minutes. Do the same for the other three doughs~

    

16. 16 Press the relaxed dough in the middle with your fingers, push both ends toward the middle and shape into a round shape.

    

17. 17 Use a rolling pin to roll out the puff pastry into a dough that is thick in the middle and thin on the edges

    

18. 18 Wrap in purple sweet potato filling.

    

19. 19 Tie it into a round shape and place it with the edge facing down.

    

20. 20 Pinch out the peacock’s head and mouth

    

21. 21 Then use a knife to make several cuts, then twist them in the same direction to straighten the shape. Preheat the oven to 180 degrees for 25 minutes.

    

22. 22 Arrange into baking pan and make eyes with black sesame seeds. (If you want to be more realistic, you can make a peacock feather crown. Because the baby was in a hurry to bake, I didn’t have time to do it.)

    

23. 23 Brush the surface with egg yolk liquid

    

24. 24 Cover the peacock head with tin foil to prevent it from burning

    

25. 25 Place in the preheated oven, middle rack, heat up and down to 180 degrees for 20 minutes. (That is, the oven is preheated for five minutes)

    

26. 26 Finished product ~