Peacock Crispy

Overview

Peacock puff pastry~~ I particularly like Chinese dim sum, because Chinese dim sum is so crispy! The peacock's tail has a beautiful meaning and a symbol of auspiciousness. It has both a beautiful side and a proud and confident side.

Tags

• baking
• all-purpose flour
• low gluten flour
• pork suet
• white sugar
• whole egg liquid
• bean paste
• black sesame
• water

Ingredients

Steps

1. 1 Pour all the ingredients in the oil crust into the container.

   

2. 2 After mixing evenly, knead the dough until it can basically expand.

   

3. 3 Roll into a ball and put into a plastic bag

   

4. 4 Pour all the ingredients for the pastry into a container and form into a ball

   

5. 5 Put the mixed pastry into a fresh-keeping bag

   

6. 6 Put the water-oil skin and pastry into a plastic bag and let them rest for 30 minutes

   

7. 7 Prepare 12 portions of bean paste, each portion is 18g, roll into balls and set aside.

   

8. 8 Divide the relaxed dough and pastry into 12 equal parts

   

9. 9 Take a piece of oily dough and flatten it with the palm of your hand.

   

10. 10 Put the pastry

    

11. 11 Close

    

12. 12 Wrap them one by one, seal them with the mouth facing down, cover with plastic wrap and let them rest for 15 minutes.

    

13. 13 Take a piece of dough and flatten it with the palm of your hand and roll it into a shape of beef tongue.

    

14. 14 Roll up from top to bottom

    

15. 15 Roll it up in sequence and cover with plastic wrap to rest for 15 minutes

    

16. 16 Take a piece of dough and flatten it

    

17. 17 Roll into ox tongue shape

    

18. 18 Roll up from top to bottom

    

19. 19 Roll it up in sequence and cover with plastic wrap to rest for 15 minutes.

    

20. 20 Take a piece of dough and press it in the middle with your fingers

    

21. 21 together

    

22. 22 Use the palm of your hand to flatten and roll it into a dough with thick edges and thick edges in the middle. Wrap it with bean paste

    

23. 23 With the mouth facing down

    

24. 24 Take a piece of dough and flatten it and use a round mold to gently press the center.

    

25. 25 Use a tool to point out small dots (to make it easier to cut out the flap)

    

26. 26 Divide into 10-12 small petals and one large petal.

    

27. 27 After cutting, arrange the petals

    

28. 28 Pinch out the peacock’s head and mouth

    

29. 29 After pinching, brush with whole egg liquid and decorate the eyes with black sesame seeds. Place in the preheated oven at 150 degrees for 20 minutes. (The specific temperature is based on your own oven)

    

30. 30 Finished product

    

31. 31 Finished product

    

32. 32 Finished product