A little pastry from Meng’s pasta, the big belly that has been swelled by the heat, feels sprouting, and it’s sweet and fragrant!
Prepare raw materials
Pour the boiling water into the flour in a loop and stir it into a loose shape with chopsticks.
Pour cold water immediately, stir and knead into a smooth dough (it will be a little sticky at the beginning, just a little later)
Apply grease to the dough, cover with plastic wrap, and relax at room temperature for about 50 minutes.
Stir at the same time to make the filling, mix the medium powder and salad oil in the sugar filling and mix well, then add the sugar and mix well. (The original used is granulated sugar, the coarse granulated sugar I used)
The relaxed dough was divided into six portions, formed into a round shape, and the bottom was pinched and allowed to relax for about 10 minutes.
Pack 8 to 10 grams of sugar filling, stick the mouth tightly, gently pat the dough and relax for another 10 minutes.
The surface of the dough is brushed with egg yolk, and then gently smashed into a round piece of about 13 cm in diameter and placed on a baking sheet.
The oven is preheated, fired at 170 degrees for 170 degrees, baked for 20 to 25 minutes, and expanded into golden yellow.
Keep the mouth tight, and try not to enclose the air when filling, which is good for flattening. Look at my failure, not bulging.
It is because it is broken, there is a small hole, it will not expand!
Keep your mouth tight! Muping should be gentle! It will be crispy!