According to Junzhi's formula, there is no medium gluten flour, I use high gluten flour low gluten flour 1:1 mixing, the first time I made, in fact, only half of the finished product can be seen
Difficulty: Cut Pier (Beginner)
Duration: more than 1 hour
<h3>Ingredients</h3>
Water oil skin: 100 grams of medium gluten flour, 15 grams of caster sugar, 45 grams of water, 2 teaspoons of whole egg liquid (10ml), 10 grams of lard, puff pastry: 80 grams of medium gluten flour, 50 grams of lard Date paste filling: 500 grams of red dates, 150 grams of white sugar, 80 grams of vegetable oil, water to taste
<h2>The steps of the preparation of the date paste crisp</h2>
1. Mix the ingredients with the oil and water to form a smooth dough
2. Divide the oil skin into 12 parts (I use double the ingredients so there are 24 parts), cover the damp cloth and let stand for half an hour; according to the puff pastry ingredients, mix the flour and lard to knead into a smooth dough (without adding water), also divide into 12 parts; let the water and oil skin wrap the oil crisp, close the mouth down, roll out the long oval roll up and roll it up again, roll it up and let it stand for 15 minutes
3. After standing, roll flat into a thin middle thick prototype with a thin edge and wrap it into the date paste filling (in fact, I want to wrap the sauce meat filling, afraid of smashing), close the mouth and gently roll it flat
4. Cut into 12 lobes and put each flap upright
5. Dot the egg yolk liquid and black sesame seeds in the middle, preheat the oven up and down at 200 degrees for about fifteen minutes, it is best to go to see it when it is fast to ten minutes, so as not to bake the paste, different ovens have a higher oven temperature
6. Chinese dim sum is also very distinctive ^_^
<h3>Tips</h3>
Fried date paste filling is tired, next time try to buy vacuum-packed bean paste filling, filling must be frozen to a certain extent, in order to form a more stable ball will not be scattered, and then wrapped into the skin