How to make Hawthorn crisp and five-kernel crisp

Recipe Recommendations

Rich and strong fans 470 grams
butter 60 grams
cooked sesame 5 grams
baking powder 1 grams
qingshui 100 grams
Qinghongsi 20 grams
preserved fruit 80 grams
walnut kernel 20 grams
pumpkin seeds 15 grams
white sugar 25 grams
peanut oil 30 grams
sesame oil 10 grams
maltose 15 grams

salty and sweet
baking
several hours
ordinary

Steps for Hawthorn crisp and five-kernel crisp

1

Combine all the preserved fruit, crushed nuts and stir-fried flour.

2

Pour in peanut oil, sesame oil, osmanthus paste, and maltose and stir well.

3

Knead the mixed five-kernel stuffing into a ball, wrap it in plastic wrap and let stand for 20 minutes.

4

Put the butter that has been softened in advance into a powder bowl and grasp it well with your hands.

5

Grasp evenly with your hands and knead it into dough. Wrap it with plastic wrap and let stand for 20 minutes.

6

This side is the crispy dough used to make meringue.

7

Similarly, add 50 grams of butter to the flour used to make the water-skinned dough, add 1 gram of baking powder and appropriate amount of warm water to synthesize the dough and let it sit for 20 minutes.

8

After letting all the ingredients stand for 20 minutes, squeeze them into pieces with your hands, and knead them evenly into small round dough weighing 20 grams each and cover with plastic wrap.

9

First, make the meringue. First, press the dough flat with your hands and wrap it in the middle with a crisp core.

10

Use your thumb and index finger to form a ring, hold the bottom with your other hand, and close the mouth of the bag while rotating, making the mouth of the bag continuously shrink until it is folded and wrapped firmly, using gentle, slow and even force.

11

After the water-crust bread is finished, the crisp dough will take a round shape. Finish the remaining dough one by one according to this method.

12

Then gently press all the wrapped dough flat, cover it with plastic wrap, and relax it a little.

13

Take a piece of dough and roll it back and forth with a rolling pin to form a small round skin.

14

The size is three times the original dough.

15

Fold the dough left and right, then roll it back and forth into thin long slices.

16

The thickness is two millimeters.

17

Place the long dough with the palm of your hand and rub it back into a roll.

18

Cover it with plastic wrap after you finish it one by one.

19

Take one side of the roll, gently press into slices and wrap the filling.

20

The technique is the same as wrapping pastry dough.

21

Wrap and form a ball.

22

Gently press flat.

23

Blank the snacks with the two fillings wrapped separately.

24

Bake in two batches.

25

Apply egg liquid to the first batch of baked blanks, and then use cocoa powder to place a plum blossom pattern in the middle of the snack for decoration.

26

The method is to bundle them together with seven chopsticks, with the top of the chopsticks in the shape of a plum blossom. Use this temporary tool to dip cocoa powder and gently press it on the blank to replace the seal. This method is easy to use and easy to remove immediately after use.

27

Heat the oven to 180 degrees and lower the heat to 160 degrees. Bake for 20 minutes. The first stove is five-kernel stuffing.

28

The second batch is hawthorn stuffing. Garnish each blank with a piece of soaked dried cranberry fruit, without applying egg liquid to show the difference.