Beautiful Chinese Crisp Series: The most auspicious gift of Yuanbao Crisp Festival: Yuanbao Crisp. For you! I originally wanted to do 15 pieces. When I baked, I found that the 28CM golden baking tray just put 12, and the amount of the square was adjusted to 12.
Put all the materials in the oil pan into the bread machine, start the noodle procedure, the machine operation time is 30 minutes. (If there is no bread machine, put the water and oil dough material in a mixing basin, first stir it with chopsticks. Shape, and then to the surface of the dough smooth surface, it is best to pull out the glove film, so that the oil skin has a certain degree of toughness to wrap the oil is not easy to break the skin) good oil skin with fresh bags, sealed mouth Put it in a warm place and let it sit for 30 minutes;
Put the material of the pastry dough into the mixing bowl and mix it evenly, knead it into a smooth dough. After the dough is smashed, cover the plastic wrap and let it sit at room temperature for 30 minutes.
When the dough is allowed to stand, you can first fill the lotus and egg yolk stuffing: spray the salted egg yolk on the high-alcohol liquor into the oven for 180 minutes, and the 300-gram lotus seed into 12 points, 25 grams each; take a lotus seed filling. Flat, put the whole salted duck egg yolk wrapped, pinch the mouth, do all the lotus and egg yolk stuffing.
The loose water-oil dough and pastry are divided into 12 parts on average;
Take a water-oil dough, squeeze it by hand, put it in a pastry dough, and pinch it tightly;
The wrapped dough is rounded with a rolling pin;
Roll up from the bottom up;
After all is done, cover with plastic wrap for 15 minutes.
After slacking, take a noodle roll and use a rolling pin to erect and grow into an oval shape again;
Roll up from the bottom up, all done, cover the plastic wrap and relax for another 15 minutes.
Take a loose roll and fold the sides to the middle;
Use a rolling pin to roll the dough into thin, thin wafers in the middle.
Put a lotus yolk egg yolk stuffing, wrap it tightly,
Then slowly use your hands to form an oval shape;
Use both fingers to flatten the left and right ends (be careful, don't break the dough);
The front and back sides are also slowly squeezed out of the dough by hand, and the surrounding skin is flattened.
Lift the surrounding skin up;
Slowly squeeze the hand into a metaphor.
Add a little water to the egg yolk and mix it evenly to make the egg yolk water. Apply a layer of egg yolk water on the surface of the ingot, and put it into the preheated oven. The middle layer is fired and fired at 180 degrees for 30 minutes. When it is baked for 20 minutes, remove it and brush it again. Once again, egg yolk water. (Be sure to brush twice, the finished product will be bright and bright).
If you have any questions, please add me to WeChat: tangtang20091002