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Anonymous users2024-02-06Material: Water and oil skin:
All-purpose flour 110 grams.
20 grams of sugar.
Lard 40 grams.
Boiling water 45 grams.
Puff pastry: 90 grams of cake flour.
Lard 45 grams.
Flower cake filling recipe reference:
Rose sauce 150 grams.
Sautéed all-purpose flour 120g.
Lard 25 grams.
Method 1, water and oil skin: mix the materials, finally add boiling water, be sure to stir quickly with chopsticks, otherwise the water will soon cool down, and the effect of hot noodles will not be achieved. After the water is basically absorbed, it can be lived into a ball.
You can use it when you live well, you don't need to get out of the film, you don't need to wake up! Divide into 10 equal portions for backup.
2. Puff pastry: add low-gluten flour and lard to form a ball. Divide into 10 equal portions for backup.
3. Wrap the puff pastry in the water and oil skin.
4. Wrap into a group.
5. Press flat and roll flat.
6. Roll up. 7. Roll it out vertically and then flatten.
8. Re-roll up.
It's all rolled up like this twice!
10. This is my flower sauce! I bought it back from Tengchong, it's very thick, not thin at all! That's it!
11. The filling materials are mixed, a little loose, it doesn't matter, as long as it can be wrapped! An average of 10 servings are set aside. I tried glutinous rice noodles, but they were sticky and packy, but they weren't delicious!
12. Push the two ends to the middle, and you can roll it into a skin.
13. Stuffing! Wrap any stuffing you like!
14. If you make an opening cake, open it like this!
15. Brush the egg yolk liquid after that!
16. If you make a cake, that's what it looks like! 170 degrees in the middle layer for about 25-30 minutes.
17. If you make egg yolk crisp, you can put 25 grams of bean paste and an egg yolk.
18. The opening is crispy, I feel that it is also good-looking, and the wood is delicious in the shape of a cake!
Tips: 1.This recipe is special in hot noodles! It's easy to operate, and the finished product is delicious!
2.Fangzi can also make egg yolk puff pastry, and all Chinese puff pastry!
3.You can also put crushed peanuts in the filling of the flower cake, which is done in Yunnan.
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Anonymous users2024-02-05If you want to learn how to make pastry, you can go to a professional school.
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Anonymous users2024-02-04220 grams of low-gluten flour, 30 grams of high-gluten flour, 40 grams of butter, 5 grams of caster sugar, 125 grams of salt, 125 grams of water, 180 grams of butter (for wrapping).
1. Prepare the raw materials.
2. Mix the flour with sugar and salt, put 40 grams of butter at room temperature to soften it, and add it to the flour.
3. Pour in water and knead into a dough. Do not pour water all at once, but add it according to the firmness of the dough.
4. Knead into a smooth dough. Wrap in plastic wrap and refrigerate for 20 minutes.
5. Cut the 180g of butter into small slices and put them in a plastic bag.
6. Use a rolling pin to press the butter into a large sheet of uniform thickness. At this time, the butter will be lightly softened and refrigerated until it re-hardens.
7. Take out the loose dough, apply a layer of anti-stick powder on the table, put the dough on the board, roll it out into a rectangle, and grow about three times the width of the butter sheet, and the width is slightly wider than the length of the butter sheet.
8. Take out the refrigerated and hardened butter flakes and tear off the plastic bag.
9. Place the butter flakes on the rectangular dough sheets**.
10. Turn one end of the dough sheet over to ** and cover it on the butter sheet.
11. Put the other end of the dough sheet over.
12. This wraps the butter flakes in the dough.
13. Crush one end of the dough to death, move your hand along one end of the dough to the other end, drive the air bubbles in the dough out from the other end, and avoid wrapping the bubbles in the dough.
14. When the hand is moved to the other end, crush the other end to death.
15. Rotate the dough sheet 90 degrees.
16. Roll out the rectangle again with a rolling pin. When rolling, roll from the center to the direction of the four corners, and it is easy to roll into a regular rectangle. After it is done.
17. Roll out the rectangle.
18. Fold one end of the dough toward the center.
19. Fold the other end of the dough towards the center.
20. Fold the folded dough in half. This completes the first round of 4% off.
21. Fold the dough sheet, wrap it in plastic wrap, and put it in the refrigerator to refrigerate and relax for about 20 minutes.
22. Take out the loose dough sheet, repeat steps 16-21, and then perform 4 folds and two rounds. A total of 3 rounds of 4% off.
23. This is the dough sheet after the completion of the third round of four-folding.
24. Roll out the dough sheet with three rounds of 4 folds into a rectangle with a thickness of about 10. The mille-feuille is ready.
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Anonymous users2024-02-03Ingredients. Oily skin: 300 grams of flour.
Oily skin: 50 grams of lard.
Puff pastry: 100 grams of lard.
Puff pastry: 200 grams of low flour.
Oily skin: 130 grams of water.
100 grams of sticky rice noodles.
50 grams of dried pineapple.
Almonds 30 g of food.
Cooking oil 80 grams.
Sugar: 100 grams of food.
Raisins 25 grams.
Honey 100 grams of food.
White sesame seeds 25 grams.
Black sesame seeds: 25 grams of phase food.
50 grams of chopped peanuts.
50 grams of chopped walnuts.
Preparation of puff pastry.
The preparation of puff pastry**11Make the water oil skin first, first put lard and stir well, then add water to continue kneading the dough, knead it into a soft and smooth dough, cover it with plastic wrap and relax for 20 minutes!
The practice of puff pastry **22To make puff pastry, 200 grams of low flour put in 100 grams of lend, knead and cover with plastic wrap and relax for 20 minutes!
The practice of puff pastry**33Drive out the four corners of the loose water and oil skin, thicker in the middle, and put in the puff pastry! (This is the key to saving time, so you don't have to loosen the dough one by one).
The preparation of puff pastry **66Roll out and cover with plastic wrap and let loose for 15 minutes!
The preparation of puff pastry **77After fifteen minutes, fold the face, and then roll it out and relax for ten minutes!
The preparation of puff pastry**88Repeat the fold process twice and so on!
The preparation of puff pastry **99Divide the loose dough into dough of the same size, so you don't have to relax anymore!
The practice of puff pastry **1111How to make the five-kernel filling: Put the sticky rice noodles and flour in the microwave on high heat for three minutes, take them out and turn them over once in the middle!
Put walnuts, peanuts, almonds, black sesame seeds, white sesame seeds, bake in the oven at 180 degrees for 6 minutes, remove the peanut skin after cooling, put it in a plastic bag and roll it with a rolling pin, not too broken, other dried fruits are also chopped, put all the fillings together and put in oil and stir well, then pour in honey, stir to form a ball, if it is too dry, put some water appropriately, and finally form a small ball of 30 grams each! (You can also see the detailed practice of my homepage Wuren trap!) ）
The practice of puff pastry **1212Wrap it and flatten it down and put it in a baking sheet, if you like the yellow surface, you can brush the egg yolk liquid, sprinkle some sesame seeds, preheat the oven in advance, and bake at 180 degrees for 25 minutes!
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Anonymous users2024-02-02When choosing a training school, you need to pay attention to the school's brand, strength, teachers and employment, and consider the strength of the training school in all aspects, and at the same time, you must also consider your own economic ability and time cost to know which school is most suitable. Coarse.
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Anonymous users2024-02-01Ingredients: 200 grams of flour, 50 grams of lard, 50 grams of egg yolks, 500 grams of water, 100 grams of red bean paste
1. First, stir the egg yolks.
2. Then, add lard to the flour.
3. Then, and into an oily surface.
4. Then, roll it out into an oily dough.
6. Then, add water to the flour.
6. Then, mix into a dough.
7. Then, roll it out into a water skin.
8. Then, spread a layer of water skin on top of the oil skin.
9. Then, roll them together and roll them up.
10. Then, roll it out again.
11. Then, roll it up again.
12. Then, repeat and roll it out again.
13. Put in the red bean paste wrap.
14. Wipe with egg yolk liquid.
15. Put the wrapped puff pastry in the oven.
16. Finally, you can see that the puff pastry is completed and the problem is solved.
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Anonymous users2024-01-31Hello dear, the old-fashioned puff pastry dim sum tips are happy to answer for you, here for you to find out 1, first make water and oil skin, first put lard and stir evenly, then add water to continue kneading the dough, knead into a softer and smooth dough, cover with plastic wrap and relax for 20 minutes. 2. To make puff pastry, add 200 grams of low flour and 100 grams of lard, knead it well, cover it with plastic wrap and relax for 20 minutes. 3. Drive out the four corners of the loose water and oil skin, thicker in the middle, and put in the puff pastry.
4. At this time, after putting in the puff pastry, cover the four corners and wrap the puff pastry. 5. Roll out the dough wrapped in puff pastry. 6. Roll out and cover with plastic wrap and relax for 15 minutes.
7. After fifteen minutes, fold the face, roll it out again and relax for ten minutes. 8. Repeat the fold process twice. 9. Divide the loose dough into dough of the same size.
10. Roll out the dough one by one and slowly wrap it in the stuffing with the tiger's mouth by hand. 11.Wrap and flatten in a baking tray and sprinkle with sesame seeds and bake at 180 degrees Celsius for 25 minutes.
That's all I have, I wish you a happy life, smooth work, and good health.
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Anonymous users2024-01-30Ingredients: sugar, flour, olive oil, milk, red bean paste.
Tools: rolling pin, pan, panel, oven.
1. Prepare sugar and noodles.
2. Prepare olive oil and milk.
3. Mix the sugar and noodles well.
<>5. Add milk and flocculent.
6. According to the softness and hardness of the dough and the dough into a dough with moderate hardness and softness.
7. 30 minutes after proofing.
8. Knead into small dough of the same size.
9. Roll out a long tongue type.
10. Roll it up.
11. Turn the rolled dough 90 degrees and roll it out into a long tongue.
12. Wake up for another 10 minutes.
13. Then roll out the dough vertically and roll it into a crust.
14. Wrap the bean paste filling.
15. Put it on a baking tray (press flattened) and press a few sesame seeds.
Bake for 20 minutes.
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