Exercise:

Do the oil skin part first. Put the flour into the basin and add water little by little, knead until a smooth film can be pulled out, cover it with plastic wrap and relax for 40 minutes.

Next, make cakes. Add low-gluten flour to lard, press it slightly with a scraper, stir it evenly into dough, and relax it with oil skin for 40 minutes.

At this time, bake the egg yolk first. The yolk is marinated in rum for about 10 minutes, and the oven is preheated to 180 degrees.

Put the salted egg yolk evenly on the baking tray, bake in the oven for about 7 minutes, bake until it is slightly oily, take it out and let it cool.

Knead the red bean paste evenly, divide it into 8 portions, each portion is 25g, wrap the cooled egg yolk inside, knead it round, and cover it with plastic wrap for later use.

Divide the loose oil skin and pastry into 8 parts, knead into small balls, take a piece of oil skin dough, flatten it into a round shape, put the oil skin in the middle of the oil skin round cake and wrap it like a steamed stuffed bun.

Put it down, flatten the wrapped dough, and roll it up and down from the middle with a rolling pin. The rolling pin is oval and rolled as long as possible to get a good crisp effect.

Roll up from top to bottom, close the bottom, and let stand for 10 minute. Put the rolled dough up vertically and gently flatten it with your palm.

Then roll it up and down from the middle into a slender oval, then roll it up from top to bottom, and let it stand for 10 minute.

Take a dough roll that has stood still, press it in the middle with your fingers, stick both ends flat in the middle, roll it into a circle, roll it as thick as possible in the middle, roll it as thin as possible on both sides, and wrap the bean paste and egg yolk stuffing in the middle of the round cake.

Put your mouth down, set it and put it evenly on the baking tray. Preheat the oven to 170 degrees. Brush a layer of egg liquid on the surface of souffle and sprinkle with black sesame seeds.

Put it in the preheated oven and bake for about 25 minutes.

Almond peach crisp

Exercise:

Ingredients: cooking oil 1 10g, fine sugar 90g, egg 1g, low-gluten flour 260g, almond flour 30g, baking soda 1/2 teaspoons (measuring spoon).

1 10g of edible oil and 90g of fine sugar, and stir them evenly with a manual eggbeater.

Add 1 egg (about 60g) and mix well with a manual eggbeater (you don't need to send it, just mix well).

Mix 30g of almond powder with 1/2 teaspoons of baking soda, sieve into the egg butter paste, and stir well with a hand beater.

Sieve 260 grams of low-gluten flour into the egg oil paste, cut it with a scraper and mix it evenly, and then knead it into a smooth and even dough by hand.

Divide the dough into several small doughs of about 65,438+08g each, mold it into cakes with moon cakes (the picture shows a 50g moon cake mold), and put the biscuit slices on a baking tray covered with baking paper, leaving a little gap between the cakes, which will expand in a small range.

Heat the oven up and down 160 degrees, preheat 10 minutes. Send the baking tray to the second floor of the preheated oven and bake at 160 for 20 minutes. You can turn off the oven after coloring.

The residual temperature can be used to make it more crisp, and it can be taken out after natural cooling until it is not hot, and sealed and stored after it is completely cooled.

Chopped green onion sesame seed cake

Exercise:

Preparation of ingredients: dough: 300g flour, 3g yeast, 160g warm water;

Crispy: 40 grams of flour, 40 grams of chives, 40 grams of lard, 3 grams of salt and 2 grams of spiced powder.

Wash shallots, drain and chop them. Add salt, allspice powder and chopped shallots to 40 grams of flour.

After heating lard, pour it into flour and stir it into chopped green onion butter for later use. Add yeast to 300 grams of flour, stir with warm water to form a flocculent dough, and ferment for 30 minutes.

Fermented to 1.5 times the size; After exhausting, knead it into a circle, roll it into a thin dough with a rolling pin, coat it with chopped green onion butter with a scraper, smooth it, roll it up from bottom to top and divide it into 9 equal parts.

Pinch both ends of the medicine and seal it. Fold the two ends of the medicine in half towards the middle, roll it into a circle with the mouth facing down, put it in a baking tray, brush the surface with water and sprinkle sesame seeds.

Preheat the oven at 180℃ for 10 min, put the baking tray in the second layer of the preheated oven, and bake at 180℃ for about 20 min, and the surface will swell and turn golden yellow. The baked chopped green onion biscuits are crisp and delicious.