Let’s make one Chrysanthemum Crisp Come and keep this fleeting autumn ~
During the Wei and Jin Dynasties, there was the custom of enjoying chrysanthemums and drinking alcohol. In the Tang Dynasty, the Double Ninth Festival was designated as an official festival. Since then, the court and the folk have celebrated the Double Ninth Festival together, and various activities have been carried out during the festival. In the Ming Dynasty, Chongyang Festival in September, the whole palace will be together Eat flower cakes to celebrate The emperor will personally go to Long Live Mountain to climb the mountain to smooth the autumn ambition. Chrysanthemum Crisp Naturally, it has become an indispensable delicacy for holiday commemoration. Today, I share this chrysanthemum cake made by teacher Sanshi. With a little patience, it can be easily done!
STEPS cooking STEPS
1. Let’s do water and oily skin first. On the chopping board, pour 150 g of medium gluten flour, 15 g of lard, 15 g of sugar and 60 g of water in turn (add some yellow pigment)
2. Mix it evenly into a dough shape, wrap it in plastic wrap and refrigerate for later use
3. Now let’s make ghee skin. Pour 95 g of medium gluten flour, 53 g of lard, and 3 g of pumpkin powder on the chopping board and mix evenly
4. To make a water-oily skin with an orange color, the steps are the same as the first step, that is, to change the pigment to orange
5. Make a darker pastry. The steps are the same as the third step. The formula is 90 g of medium powder, 53 g of lard, and 8 g of pumpkin powder.
6. Divide all the water and oil skin into small doses of 16 g each, and all the pastry into small doses of 10 g each
7. Take out the water-oil skin, roll it out, wrap it around the puff pastry, close it and pinch it tightly (the light-colored water-oil skin wraps the light-colored puff pastry; Dark and dark wrapped together)
8. Carry out three-fold crisp opening twice. Look at the animation for specific techniques
9. Take two sheets of rolled puff pastry (one dark and one light in color) and put the light ones on the top of the dark ones below, wrap them in 10 g of bean paste filling, close and tighten them
10. Close the mouth down and use a knife to cut out the shape of the petals on the top
11. The oil temperature should be low, controlled at about 120 °C, and shake slowly
What snacks do you want to prepare for the elderly during the Double Ninth Festival?
What snacks do you want to prepare for the elderly at home during the Double Ninth Festival?
Was cured! Rubbing a cloud into the bread! Full of coconut flavor, you will fall in one bite!
Look up and see the sky Can also be kneaded into bread Recently, I have been brushing gradient color baking, and each of them looks so healing. Exactly otherTeacher Shared with me the butterfly bean blossom gradient bagels she made, Gradient color like the sky, I suddenly feel so healed 。 This time, the teacher used natural yeast to ferment, and the bread made was sweeter, with sweet coconut filling, and the oven was surrounded by a strong fragrance. Taste the freshly baked bread, full of coconut flavor , the sweet aroma surrounded the whole room. In addition to the problems that should be paid attention to in the formula, the key to making light-colored bagels is the color matching and baking method. It is necessary to prevent the color from being too dark, so that the bread made will look good and delicious. The natural yeast here is Lupin species, mainly to add flavor, if not, you can not add oh
STEPS cooking STEPS
1. In the dough part, all the materials except butterfly bean pollen are put into the chef’s machine, mixed and kneaded until the dough is smooth, and the thick film can be pulled out. Take Half of the dough butterfly bean pollen knead evenly and relax for 10 minutes. 2. Divide the two doughs into 6 equal parts, then re-knead them into a dough at intervals, and cut them into a small dough of 80 g. 3. Roll out the dough into a rectangle one by one, roll it up, pinch the interface tightly, and rub it into long strips. 4. Mix all the materials in the invaginated part evenly and set aside. 5. Put the filling into the dough (each 20 g ), one end of the strip is rolled flat with a rolling pin, and the other end is rolled up and wrapped in. 6. Put it in a baking pan and ferment at 30-32 °C and humidity 80 for 20 minutes.
7. Start boiling water at about 90 ℃ 5 minutes before the end of fermentation.
8. Put the bagels in water, cook each bagel for 30 seconds on one side, turn it over and cook for another 30 seconds. Put the cooked bagels on a non-stick baking sheet, and bake them at 180 ℃ for 16 minutes. Covered with tin foil throughout to prevent coloring.
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