Love Rose Little Crispy
Overview
A dessert that touches people's hearts not only has to be eye-catching in appearance, but taste is also very important. If you do both of these things, then this dessert is a success. The puff pastry method I made today uses Chinese-style puff pastry. The pastry uses Western-style butter instead of Chinese-style lard. It lacks the special smell of lard and adds a milky flavor. It can be regarded as a very good choice for friends who don’t like lard. The color of the pastry after baking is much pinker than before baking. The outer skin is as thin as a cicada's wings, with clear layers. The inside is springy and sweet, not greasy or greasy. I highly recommend it to everyone.
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Ingredients
Steps
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Put all the water dough ingredients together and knead into a dough.
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Knead until you can pull out the membrane and wake up for an hour.
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Dice the butter, sift in the flour, and mix the flour and butter together with your hands.
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Knead into a dough and let it rest for an hour.
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While the dough is rising, make mochi: glutinous rice flour, powdered sugar, and hot water, mix evenly, and steam for 15 minutes.
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Divide the mochi into 4 grams each, and sprinkle with cooked glutinous rice flour to prevent sticking.
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Rose bean paste is divided into 6 grams each. Bean paste stuffed with mochi.
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Shut up.
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Oil skin 8.4g/piece, puff pastry 5g/piece. Divide them into 17 equal parts.
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Pastry wrapped in oil skin.
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Roll out.
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Roll up and wake up for ten minutes.
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Roll it out a second time.
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Roll up and wake up for ten minutes.
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Flatten and wrap in mochi bean paste.
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With the seam facing down, arrange it into a heart shape with your hands.
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Heat the middle rack of the oven to 180 degrees for about 15 minutes.
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The color becomes more beautiful after baking.
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Crispy on the outside, sweet on the inside, really delicious, highly recommended!
