Rose Pie Shortbread, a Chinese dim sum that often appears in court dramas, is a must-have for tea drinking.
Roses have the function of "the main lungs and spleen, the liver and gallbladder, the sinister atmosphere, the aroma of food is sweet, refreshing", and the rose filling can also add peanuts, walnuts, sesame seeds and any dried fruit ingredients, rich in nutrition, and beauty effects.
Legend has it that when Cixi was in, he liked a small court snack very much, took a bite full of flowers, and the important thing was that he could also beautify his face.
Making puff pastry Chinese dim sum is usually made with lard, but many people will talk about tiger discoloration when they hear lard. So today I use peanut oil, which is just as delicious and crispy.
<h1>【Peanut oil version rose flower shortbread】</h1>
ingredient:
Water oil skin: ordinary flour (also called medium gluten flour) 125 grams of product details, peanut oil 38 grams, water 65 grams
Puff pastry: 125 g of normal flour, 50 g of peanut oil
Preparation steps:
1, first to make the dough of the water oil skin: the ingredients required for the water and oil skin are all mixed in the container, kneaded into a smooth dough, covered with plastic wrap and placed aside to wake up the hair, as shown in the picture.
2, next make the puff pastry part: put the peanut oil in the puff pastry into the pot and heat it to 60% or 70% heat, then pour it into the ordinary flour of the puff pastry part and mix it, mix it into a ball, and do not see the dry powder.
3. Press the awakened water and oil dough directly by hand into a round flat shape, and mix the puff pastry dough on the bread, as shown in the picture.
4. Wrap it up and pinch it tightly, as shown in the figure.
5: Sprinkle the above wrapped dough on the board with an appropriate amount of dry powder, and use a rolling pin to roll it into a rectangular dough, as shown in the picture.
6. Fold the above rolled rectangular dough into three folds, as shown in the figure.
7. Continue to roll out the rectangular dough pieces again with a rolling pin, as shown in the picture. 10. Roll out the dough and roll it up from top to bottom, as shown in the picture.
8, after rolling, divide it into 20 equal parts, about 20 grams per agent (size for reference Ha), as shown in the figure.
9, 20 rose fillings divided in advance; about 9 grams of each filling, for reference.
10. Take the agent we cut above, press it flat and put in a filling, as shown in the picture.
11. Wrap all the fillings in turn, pinch and close, place them facing down, and place them in the baking tray, as shown in the picture.
12. After wrapping in turn, use the stamp dipped in food coloring to press the pattern on its surface, which can not be omitted directly, as shown in the figure.
13, the oven in advance to preheat, set the temperature 180 degrees, time 12 minutes, bake can be.
Baked, very small and delicate, good fragrant Oh, must be lightly put oh, very crisp, a touch is easy to drop the slag, open to eat, full of mouth to leave incense, the size can basically be a bite.
[Tips]:
1, the kneading of the water and oil skin is best to knead it smooth.
2. When making puff pastry, be sure to heat the peanut oil first, and then mix it without seeing the dry powder.
3. During the whole operation, plastic wrap should be covered to operate to prevent the loss of points.
4, the oven temperature is different, specific to be familiar with the actual temperature of their own oven to operate.
To accompany the rose filling below:
<h1>Rose filling:</h1>
Traditional practices:
1. Put the fresh edible rose petals into water and soak them several times, and then spread the petals to dry after washing;
3, the petals can be shredded or directly into the bottom of the bottle, flat layer and then sprinkled with a layer of white sugar or brown sugar, layer by layer with a spoon pressed tightly (bottle disinfection without moisture)
4. Until the bottle mouth is full, leave a little gap on the top layer and cover it with some sugar, and then seal it
5. Put it in a cool place for about 3 months and wait for it to turn into fragrant rose sauce. Generally the finished product is brown, and as soon as the bottle is opened, there is a refreshing rose fragrance
Quick Way:
1: Put the fresh edible rose petals in water and rinse and soak them several times, and then spread the petals to dry
3, fresh petals with sugar (brown and white sugar can be) ratio of about 2:1, mix it until the fresh petals and sugar completely fused
4, then put into a disinfectant waterless bottle, pour in an appropriate amount of bees to increase viscosity, refrigerate for about a week
Regardless of which of the above methods, after doing well, the filling will be a little wet, you can pour the right amount of corn oil to fry it dry, you can also put a little bit of sticky rice flour together and fry.