Pomegranate Moon
By VicentaLakin
Recipe Recommendations
- low-gluten flour 220g
- lard 75g
- water 60g
- apple colored sesame oil 5g
Steps for Pomegranate Moon
1
Pumpkin production: Placing low-banded powder on the operating table, making it a powdered wall, putting pig oil and water in the middle and smoothing it to the surface of the face2
Soufflés: We're going to mix low-banded powder, pig oil and apple-coloured fragrance, as hard as pie skin。3
3. Fifteen minutes for 1 and 2 (2011-06-27 004)。4
Wrap the sofa into the pie skin, open it, fold it in two or three folds, and then repeat it twice, three folds5
Turn the four inches and roll them up into columns6
split the pie into 30 g, round it up, and break it into 20 g7
I'm gonna flatten five, and I'm gonna open up a thick, thin face with a stick8
Wrap the material into seven pieces, squeeze it, close it down, pounce a dent in the middle of the top9
Putting 8 in a boiler and then putting a tea cap and two tea leaves in the middle。Pomegranate Moon Make Tips
1. Control the oil temperature; it must not be too high, otherwise it will discolor.
2. All powders must be sifted; sifting prevents lumps and impurities.
3. The color should not be too dark, otherwise it will not be bright.
4. The gluten strength should not be too strong, as it makes rolling difficult.
5. When mixing the oil skin, the dough's gluten strength should not be too strong to avoid excessive resting time or shrinkage due to gluten; when mixing the oil paste, its consistency should be similar to the oil skin.
6. Cover with plastic wrap during resting and rolling to prevent drying out and cracking during rolling.
7. Finished product.