Lard version of bean paste crisp
One day, he wanted to make meringue snacks on a whim, so he bought pork suet to refine lard. But after the lard was refined, I became lazy and went to make other food. I know my problem. But the lard has been refined for a month, and it will be a bit inappropriate not to make it. It just happens that we can use up the bean paste I made last week.
Recipe Recommendations
- acaroid 125 grams
- fine sugar 15 grams
- lard 52 grams
- water 50 grams
- low powder 104 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Lard version of bean paste crisp
1
In the oil skin raw materials, mix lard with medium flour, fine sand and sugar, and rub them into crumbs.
2
Add 50 grams of water and make a smooth dough, wrap it in plastic wrap, and let stand for 30 minutes. Similarly, add 52 grams of lard to 104 grams of low flour and make a crisp dough, and let stand for 30 minutes (I forgot to take the crisp picture).
3
Divide the relaxed oil crust dough and crisp dough into 12 portions respectively.
4
The bean paste is also divided into 12 portions.
5
Squeeze the oil skin and put in a crisp.
6
Wrap it and press it flat.
7
Roll it into an ox tongue, roll it into a tube shape, close it up, and relax for 15 minutes.
8
Use a rolling pin to roll the rolled dough into an oval dough sheet again. Roll up the dough sheet again, close it down, and relax for 15 minutes.
9
Roll the rolled dough into round dough with a rolling pin and wrap it with bean paste filling.
10
Wrap it in a circle.
11
Brush egg yolk liquid and sprinkle sesame seeds.
12
Preheat the oven to 180 degrees, heat the middle layer to 180 degrees, and bake for 25 minutes.