pastries
By HudsonFrami
I have always liked snacks. The oven has been bought for two years but has not been used much. Recently, when I have time, I started experimenting. Thanks to the success of this meringue snack in Gourmet World, I learned from many friends 'recipes and revised it according to actual conditions. Come and do it with me. It's actually very simple.. This amount can be used to make 12 cookies. My home has an 18L oven, and there are exactly 12 cookies in one baking plate. The size is basically the size of the wife cookies I bought. When making it, adjust the amount according to the size of the oven. If you make six, all materials will be halved.
Recipe Recommendations
- Medium gluten flour 115 grams
- sugar 10 grams
- water 53 grams
- vegetable oil 18 grams
- chicken breast 200 grams
- low-gluten flour 90 grams
- green onion appropriate amount
- spiced powder appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- egg liquid appropriate amount
- black sesame appropriate amount
- salty and fresh
- baking
- an hour
- ordinary
Steps for pastries
1
Making of meringue: 1. Water and oil noodles: mix all materials and dough 2. Oil noodles: mix all materials and dough
2
Good water and oil noodles. Be careful to knead it smoothly, then wrap it in plastic wrap and place it in the refrigerator for 30 minutes. (Friends who like soft meringue can extend the time, and friends who also like hard can shorten the time, but no less than 20 minutes).
3
When adding vegetable oil to the dough, don't add it all at once. Leave some. Don't be too oily after the dough is alive. Make sure it can be formed. If you are already alive before you finish adding it, don't add it anymore. If it is not enough, add it appropriately. Also wrap it in plastic wrap and refrigerate it in the refrigerator for 30 minutes, the same time as water and oil skins.
4
Use your waking time to make stuffing. The chicken must be chopped into shredded meat to taste delicious.
5
Add shredded green onions. Five-spice powder. Soy sauce, salt, etc. seasoning. Or you can add other ingredients according to your preference. When stirring the filling, stir in one direction, so that the filling will be more sticky.
6
After 30 minutes, take out the water-oil flour and the oily flour and divide them into 12 small dough pieces. Water and oil surfaces are 15 grams each, and oil surfaces are 10 grams each.
7
Take a portion of water and oil surface and press it flat to make a skin to wrap the oil surface.
8
After wrapping it, press it flat with your mouth down.
9
Roll it into an oval skin.
10
Roll it into a small roll.
11
All rolled volumes should be placed on the panel in order. Cover with plastic wrap. Prevent the surface from cracking and waking up for 20 minutes, increase the ductility of the surface, and make the layering effect better.
12
After waking up, take one and flatten it, and then proceed to the steps of rolling and rolling the skin.
13
Roll it into thin slices. Be careful to roll in two directions, not just one direction.
14
The rolled skin is still rolled into a roll as in step 10.
15
Note that the rolled roll this time is short and thick. If it is different from the 11-step roll.
16
Press down with your fingers from the center, use your fingers to thin the edges to make it look like a bowl.
17
If you like the crust to be thin in the kneaded bowl, squeeze the crust thin. If you like to eat thicker ones, don't squeeze them too thinly. The thinner you knead it, the bigger the small bowl will be and the more stuffing you will put in. But that doesn't mean that the more fillings, the better it tastes. It can be adjusted according to personal taste.
18
Put the stuffing in, not too full, so that it can be sealed.
19
Seal it, as long as the filling does not show
20
Wrap the filling, seal it, turn it upside down, and flatten it.
21
Arrange and place on a baking sheet.
22
Brush with a layer of egg liquid and sprinkle with sesame seeds to garnish. If you don't brush the egg liquid, it will be white. The egg liquid will look more beautiful after brushing it.
23
Put it in the oven. Heat at 180 degrees for 25 minutes. Brush another layer of egg liquid after 10 minutes. Turn over and bake for 15 minutes. Different ovens may be different. My home has an 18-liter oven.
24
Done! I was scared... It was so successful! Try it too!pastries Make Tips
1. The longer the waking time, the softer the meringue. 2. The total amount is 12. When the first 12 rolls were completed, the first roll was actually awake for almost 15 minutes, so it had to be placed in order so that no time was wasted. 3. You can make a variety of fillings according to your preferences... Bean paste filling, five kernels. Either fruit, or meat filling, feel free to play! 4. After you are done, take it out to cool and place it in a box or give it away.