Chinese dim sum Haitang cake (non-fried version)
Overview
What I love about Chinese dim sum is that it is not only delicious, but also each one is tangible and meaningful. By eating it, you can also appreciate the profound Chinese culture while savoring its taste. The process of making Chinese dim sum is even more interesting. Each move combines hardness and softness, and only with precise moves can you achieve high-quality products. This charm is exclusive to Chinese pastries, and Western pastries will never be understood... Today I will share a crabapple cake baked in the oven, and its shape is not inferior to the fried version. The oil-less method is also healthier and more suitable for our modern people's health concepts.
Tags
Ingredients
Steps
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Prepare ingredients. Medium-gluten flour: 136g, white sugar: 20g, water: 60g, low-gluten flour: 100g, white oil (lard): 76g, bean paste: 150g, food coloring: appropriate amount.
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Make water-oil dough (white): Take 68g of all-purpose flour, 10g of sugar, 30g of water, and 13g of white oil, and mix into a white dough.
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Make water-oil dough (pink): Take 68g of all-purpose flour, 10g of sugar, 30g of water, 13g of white oil, and an appropriate amount of pink pigment to form a pink dough.
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After kneading, cover with plastic wrap and cook for 20 minutes.
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Make the pastry noodles: Take 100g of low-gluten flour and 50g of white oil, and knead the pastry evenly. When the pastry is moist and smooth, place it in a basin, cover with plastic wrap and cook for 20 minutes.
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Make bean paste filling. The weight of each filling core is 15g, a total of 10 equal portions, form into balls and set aside.
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Divide the pastry dough into 20 portions. After making, cover with plastic wrap to prevent the skin from drying out.
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Divide the prepared white and pink water and oil noodles into 10 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.
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This method wraps up all the two-color 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. 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. 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. Roll into small sticks. 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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Press the flattened dough into a round shape. Roll out one piece each of the flour and white pieces, overlap them together (with the pink outside), and then place the filling core in the center of the dough.
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Shape into a pentagon shape.
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Cut out a layer of petals as shown in the picture.
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Fold the first layer of petals down into a five-petal flower shape.
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Cut another layer of petals. This layer of petals should be cut wider and thicker so that the flowers will be more beautiful. Arrange the second layer of petals and slightly fold the lower flower base inwards.
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Preheat the oven to 180 degrees upper and lower. Bake on the middle rack for 20 minutes. In the last few minutes, you can cover it with tin foil if necessary to avoid coloring.
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The moment I took the photo of Haitang Cake, I felt like a tree of flowers appeared on the page.
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There is no worry at all like Mr. Su Dongpo's "I'm just afraid of falling asleep late at night, so I burn high candles to illuminate my red makeup."
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Because I have frozen the most beautiful moment.
