I like Chinese style crisps. I used the whole package of the King of the Kings to divide the method. The effect is definitely not as good as one by one. Most of the recipes are made of water-oil skin wrapped in oil and then wrapped into balls to form a beef tongue. After self-experiment, I feel that the oil is not evenly wrapped (may be my own technology but hard). White or white circles, not beautiful! I have pondered a new method, and I feel that the effect is ok after the experiment. Let me discuss it with you! Since there is no time to make a crisp, let's use paper to indicate it. If you have the chance to make a crispy picture, you can make up the picture! The following are links to the fragrant crisps and milky crisps. They are very good foundations. It is recommended to read the basics and familiarize yourself with the basic steps. Otherwise you may see dizzy! Https://www.xiachufang.com/recipe/100449614/ Thanks to @泳歌https://www.xiachufang.com/recipe/100378354/ Thanks @Eeeki小喵叶
First of all, talk about water and oil skin: Some recipes say that the water oil skin is best to peel out the film. If you have not mechanized like me, then the oily skin is smooth and wrapped in plastic wrap and then covered with a damp cloth. Relax for 20 minutes and then simmer. For a while, the effect is not bad, basically no oily cake.
After that, the water and oil skin cream is proportionately divided. If you want the water and oil skin to be dry, except for the wet cloth, it is best to wrap the plastic wrap separately. The trouble is a little trouble, but if you are like me, it is 5 or 60. The mass production, this is undoubtedly the best solution to ensure that the water and oil skin does not lose water! The pastry does not contain water, so it is enough to cover the wet cloth without separate packaging!
Now the focus is on, the water and oil skin wrap must be wrapped evenly, and the circle will look fine!
First, pour a water-oily agent into the middle, thicker in the middle, and thinner around (not too thin); take a piece of oily cake and place it in a square at the center of the water-oil skin. The size is shown in the figure. Water oil skin, blue squares are oily)
The water and oil skins are folded over and covered with 1/2 oil crisps, and the latter side must be covered to cover the front side! Like a stack of carton covers! Then knead the overlap! It’s a face that is close to the square!
You can turn the wrapped square up, and the interface will be smashed twice down, which will help the interface to better bond and ensure no leakage! Then turn it back (at this time, the interface is facing up). First, smash from the center to the ends, and stop at 2cm from both ends. The two ends are not smashed first. (This is to avoid the oil is leaked.) Then from the two End back (center) 擀 until the thickness is even! I feel that the oil cake thus treated is wrapped more evenly!
Press the ends of the product a little more before rolling up, this will avoid the large white spots at the top of the finished product! In addition, if one end is accidentally leaking, start rolling from the end of the leak!
Wrap the plastic wrap and wrap the wet cloth for 15 minutes. If you do more than 30, then basically roll it up, the first roll will be relaxed, you can continue!
The method of the second volume is the same as the first time. The interface is facing up, and the bar grows up. At this time, there is basically no leakage problem in the oil crisp. Don't worry, I am going to be thinner, and I am thinner. When you roll it up, remember to press the two ends thinner. This step determines whether the top of the finished product is beautiful! After wrapping, repeat the wrap and keep the wet film cover loose! (The top of the left picture is a large piece of dough, not beautiful; the right side is the effect of flattening according to the method, the difference is great)
After slacking, use a knife to cut a roll from the center, take half (the other half can be covered with plastic wrap), cut the face up, first flatten it with your hand, and avoid the roll when you press it. The rolling pin is opened from the center to both ends and sides, and it can be rounded! It is recommended to leave a thicker part at the edge, in order to adjust the flexibility when the back is wrapped!
Take a piece of stuffing (muddy, milky yellow), it is recommended to shape the shape first, shape the top round, the bottom is flat.
Start the package! Be sure to determine the center of the skin at the top, so that the crisp is positive, good-looking, not smashed! In addition, it is recommended that the stuffing should not be too large, because the stuffing is big when you are in the bag, it will be wrapped in the skin, so that the circle is opened, and the circle is not the kind of narrow and dense spiral! If it can't be wrapped, we didn't leave it thick at the edge of the suede. You just put the thick edge on your hand and try to wrap it! Avoid pulling the skin at the circle! (Look at the circle on the left, big and ugly, the matcha is even more ugly; the circle on the right is even and narrow, as smooth as a flowing stream, is not very beautiful!)
After wrapping, finally complete the shape, put the crisp on the chopping board, hold the crisp with both hands, turn it clockwise or counterclockwise, remember to ensure that the top point is always in the center! I will adjust it again!
Finally start baking! I am afraid that the color will be too deep and I will cover the tin foil in the middle! Finally, I wish you all a beautiful and crispy cake~
The word is a bit more sloppy, I don't know if it is clear, remember to read through the basics above the familiar steps, or you will see it dizzy!