Hawthorn Crispy Corns

2024-11-29 14:59:06 786

Both Chinese and Western cuisine have pastry, but the methods are different. In Western cuisine, pastry is made with butter as the base material, while in Chinese cuisine, pork fat and vegetable vegetable oil are mostly used as the base material. Regardless of the type of pastry, it is not advisable to eat too much. Excessive oil consumption in people's daily diet is ultimately unhealthy< br>

Details of ingredients

Low gluten flour600 grams
butter200 grams
Baking powder2 grams
Refined salt2 grams
Clear water120ml
Hawthorn cakeOne piece, 500 grams

Technique

difficultySimple
workmanshipbaking
tasteSour and sweet
timeHalf an hour

Steps to make Hawthorn Crispy Corns

1. Sift the flour first.
2. Then divide it into two parts, one part is 280 grams, and the other part is 320 grams of flour.
3. Take 150 grams of butter and put it in a basin with hot water to melt.
4. Then pour in 280 grams of flour.
5. Prepare the dough with oil for later use.
6. Melt the remaining 50 grams of butter over hot water and set aside. Add baking powder and a little salt to 320 grams of flour and mix well.
7. Mix the flour evenly and pour it into a melted butter bowl. Use your hands to mix well, so that the butter is in the form of small particles in the flour
8. Finally, mix warm water with dough, ensuring that the softness and hardness of the dough match that of the crispy dough.
9. Mix the two dough pieces well and cover them with a damp towel for a while, about 10 minutes.
10. Then take out the dough from the water surface and use a rolling pin to roll it into a 1cm thick dough. Place the fried dough on top of the dough.
11. Use your hands to evenly gather the dough and wrap it in the pastry dough.
12. After folding the dough, pinch the opening firmly.
13. After wrapping the pastry dough, gently press it flat with your hand, and then use a rolling pin to cross press it. During the pressing process, flip the dough twice.
14. When pressing the dough to a thickness of 1 centimeter, use a rolling pin to roll it into a 0.5 centimeter thick piece. During the rolling process, use a plastic scraper to push and shape the edges of the dough into a slightly longer square shape as much as possible.
15. Then use a brush to clean the excess dry flour on the dough, and fold it left and right after cleaning.
16. Fold it up and use a rolling pin to press it open again. Repeat this method three times, also known as the triple fold method.
Roll the dough into a 0.3cm thick layer for the last time.
After rolling out the dough, use a sharp knife to divide it into approximately 9cm wide pieces.
Then cut the hawthorn cake into slices that are 3 centimeters wide and 8 centimeters thick, and arrange them neatly in the middle of the dough.
20. Fold the dough up and down and wrap it around the hawthorn cake. Use a brush dipped in water to apply it to the interface, so that it can be firmly adhered and not spread apart.
After wrapping the hawthorn cake, cut it into a triangular shape with a knife.
22. Then neatly place the interface facing downwards into the baking tray and apply egg mixture on its surface.
23. Finally, place the preheated oven in the middle rack, set the upper and lower heat temperatures to 170 degrees, and bake for 18-20 minutes.
After baking, take it out and let it air dry before eating.