Pastry Sakura Pastry
Overview
Pastries, traditional Chinese classic desserts. This pastry is my own creative cherry blossom shape. The taste is still great, crispy and delicious. The creative cherry blossom shape is also very delicate and beautiful. Traditional snacks combined with liuliu’s creative styling are the result of this cherry blossom cake.
Tags
Ingredients
Steps
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Prepare ingredients. Medium-gluten flour: 150g, white sugar: 10g, water: 70ml, low-gluten flour: 120g, white oil (lard): 85g, bean filling: 280g, food coloring: appropriate amount.
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Make water-oil dough: Take 25g of all-purpose flour, sugar, water and 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.
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Make bean paste filling. Each filling core weighs 35g and should be rolled into a round ball for later use.
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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.
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Take a piece of water-oil dough, press it into thin slices, and wrap the pastry in it.
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After wrapping, gather the tail and tidy it up a little. This method wraps up all the ingredients.
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Take a wrapped dough and roll it into a ox tongue shape.
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Roll the dough sheet from top to bottom as tightly as possible.
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Roll into small sticks.
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In this way, all small sticks are well rolled up. After making, cover with plastic wrap and let rest for 10 minutes.
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Take a small stick, put the interface side up and place it lengthwise on the panel.
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Continue to roll out the dough into a ox tongue shape, this time the roll should be slightly longer.
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Roll the dough sheet from top to bottom as tightly as possible.
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Roll into small sticks.
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In this way, all small sticks are well rolled up. After making, cover with plastic wrap and continue to relax for 10 minutes.
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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.
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Flatten the dough, roll it out into a slightly thinner and thicker middle, and place the filling in the center of the dough.
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Wrap the stuffing core.
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After wrapping, gather the tail and tidy it up a little.
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Wrap all the pastries in this way.
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Place the wrapped pastry embryos face up on the panel and press lightly to make the surface flat. The cherry blossom has five petals. As shown in the picture, first use a knife to cut the base into three equal parts, and then divide each part into five equal parts.
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According to this method, divide the pastry dough into 15 equal parts. Do not cut off the center position.
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Every three pieces are pinched together, and a five-petal cherry blossom appears in front of you.
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Press a stamp dipped in food coloring onto the surface. Preheat the oven to 180 degrees.
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The upper and lower heat are 180 degrees for 25 minutes, and the middle layer is baked. Depending on the situation, in the later stages of baking, you can cover with tin foil to avoid excessive coloring on the surface.
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The cherry blossoms are as white as snow, giving people a pure beauty.
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The flowers are small and exquisite, five or six gathered together, clustered on the branches.
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TA is elegant, refined, holy and charming.
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A breeze blows, and the petals fall lightly, crystal clear like snow.
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The flying petals are like butterflies dancing,
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The cherry blossoms are like dancing elves,
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Cutting through the ends of people's hair, wrapping around the corners of people's clothes,
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It fragrants the wind and also fragrants people's clothes.
