Five kernel crispy noodles

1

First, make crisp noodles, sift the flour and build a white wall. Put white oil in the center of the white wall.

2

Draw the softened white oil around with the powder to form a paste, and then use a scraper to pinch the powder to the center and knead it into a ball.

3

Rub the dough repeatedly to lighten the color, knead it into a ball and wrap it with plastic wrap for later use.

4

Make a water-oil skin, sift the flour and build a powder wall. Add white oil, powdered sugar, milk powder, warm water and honey in the middle, stir well, and slowly pour into the powder wall.

5

Use a spatula to rub in the center and carry flour around to form a batter in the center.

6

Rub the dough several times until it is smooth and non-sticky. Wrap it in plastic wrap and relax with the crisp dough for more than an hour.

7

Bake black sesame seeds and white sesame seeds in the oven at 160 degrees for 5 minutes until fragrant. Remove the white sesame seeds slightly yellow and cool.

8

Put the peanuts and walnuts into the oven and bake at 160 degrees for about 8 minutes until fragrant is developed. Remove and cool.

9

Peel and crush the cooled peanuts and walnuts. (It doesn't need to be too shredded, the grainy taste is better)

10

Put the crushed dried fruits, black and white sesame seeds, shredded green and red silk, and shredded rock sugar into a basin and mix well. Pour in white sugar, white oil, and cooked flour and mix well. (It can be adjusted according to the actual situation, as long as the kneaded filling is soft and soft and easy to form into a ball.

11

Cover the prepared five-kernel stuffing with plastic wrap and let stand for half an hour. (Successful fillings do not leak oil or separate)

12

Divide the filling into equal parts and knead into small balls. (20g/piece)

13

Divide the water-oil crust dough and the crisp dough into equal equal parts. (20g/piece)

14

Wrap the pastry dough with a dough wrapper and seal tightly to prevent it from running out when rolling.

15

Cover the wrapped dough with plastic wrap and relax for 20 minutes.

16

Place the relaxed dough with your hands down, roll it out into rectangular pieces with a rolling pin, and roll the dough from bottom to top into a roll.

17

Place closed face up, and cover with plastic wrap to prevent the dough from drying out.

18

Remove the dough, place the dough upside down, press gently with a rolling pin, roll it into a long strip again, and roll it up from bottom to top; place the dough upside down and relax for about 20 minutes.

19

Take a portion of dough roll, fold it in half from the middle, press it into slices, and roll it into a round dough sheet.

20

Put the five-kernel stuffing in the middle, wrap it in dough, close and pinch it tightly, and place it face down.

21

Place it into a baking sheet, gently press with your hands to form a cake, dot it with the edible red pigment to form plum blossoms, and bake in the oven.

22

Preheat the oven to 180 degrees, middle layer, and bake for 25 minutes.

Meringue snacks have always been the representative of Chinese dim sum. They are made into various shapes of meringue cakes and fillings with different flavors. They not only look beautiful, but also taste very good. Crispy pastry snacks are divided into big cakes and small cakes. Big cakes are similar to making Western-style crispy snacks. Large oil skins are wrapped in large cakes. The advantages are fast speed, high efficiency, and can be produced in large quantities. The disadvantage is that it is not easy to roll evenly, and the crispy layers are few and poor crispy properties. The common method for making at home is to make small bags of crispy cakes. The oil skins and crispy cakes are divided into small dough and then wrapped and rolled respectively. The advantages are that they are easy to roll, clear layers, and good crispy properties. The disadvantages are slow speed and low efficiency, which are not suitable for mass production. The crispy dough is prepared from grease and sugar to form a plastic dough. After shaping and baking, it is a product with no hierarchical organization and a crisp and loose taste. 1. The baking time varies slightly according to the capacity of the oven. Observe while roasting. After roasting for 20 minutes, you can take out a piece and cut it open. When it is cooked, it will be baked. If it is not cooked, it will be baked for a few more minutes. 2. The crispy surface is repeatedly rubbed to wrap the oil surface into air as it is rubbed. After repeated rubbing, the color becomes lighter because air is mixed. After baking, the air is heated and expands, which will make the crispy effect better. 3. Wrap the crisp surface of the water-oil leather bag tightly, otherwise the oil will run away when rolling. When folding and rolling, pay attention to the smooth technique and do not use brute force, otherwise the dough will easily be rolled and caused to be crispy. 4. The dough will produce gluten during making. The gluten dough will affect the dough making and the taste of the finished product. Therefore, there are several relaxation processes during the making. Please do not omit the dough from the novice cheese. Also note that when relaxing and wrapping, the dough materials must be covered with a damp cloth or plastic wrap to moisturize, otherwise it will easily air dry and affect the production.