Making Chinese pastry, the ordinary recipe is time-consuming, easy to break the crisp, now tells you a secret that is not broken and time-saving meringue making small tips, hot noodle part reference @糖豆MM Fangzi. Another year, the moon cake season, meringue moon cake, egg yolk cake, etc. can use this method, it is really not broken, not mixed crisp, convenient and practical.
All water-oil skin dry materials are mixed evenly, poured into boiling water, pay attention to boiling water, quickly mix well with chopsticks, and into a group. The hot surface does not need to be pulled out of the film, but the dough must be smooth, otherwise the poor ductility is not good, the smooth dough is very soft, and the plastic wrap is protected against dryness.
The production of the pastry is made by the method of glutinous pastry. The layer of the cake is evenly distributed, and the dough is evenly formed into a group. The hardness and hardness of the water and oil skins should be consistent, which is good for the back.
The oil skin and the oil cake are divided into 10 uniform agents, and one oil skin is wrapped in a flat wrap.
Close the mouth, all wrapped, cover the plastic wrap.
Take a dough into an oval shape, the movement must be gentle, from the center to the two sides into a thin and uniform facial. Pay attention to the underside of the dough, the secret secret of not breaking the crisp is it...
The secret is the noodle bag that is available at home. The used noodle bag is cleaned up. It is used to pad the meringue, not to break the crisp. Everyone ignores the words on the face bag and uses the white side inside. Other types of crispy points, such as egg yolk cakes, can be used to knead the cake. If the stick can be used to spread some hand powder, use the noodle bag to open the crisp, not break the crisp, not mix crisp, is not very practical. Try to use a face bag larger than the chopping board to fix the two sides, otherwise it will run back and forth. I fixed it with two large clips.
Roll up from top to bottom.
Don't wake up, press straight to flatten.
When you open the strips, the water and oil skins are good, and you don't need to dust them.
Roll up from top to bottom.
From the first to the last one, all rolled up, covered with plastic wrap, and the rolled roll is smooth.
From the first to the last operation, the hot noodles will wake up for so long, which is very time-saving. Take a roll, push it to the middle and flatten it.
It is made into a thin, thin skin on both sides.
Wrap the stuffing and close the mouth to prevent the stuffing.
The harvest looks like this.
Turn over, the surface is smooth, there is no broken place, like a cake can be flattened by hand.
Do all well and cover with a red seal.
Preheat the oven to 170 degrees and bake for 30 minutes. Pay attention to tin foil in time to prevent coloration.
White-skinned Chinese-style dim sum, white as jade, well-defined, crispy slag.