250g margarine/butter, 300g low-gluten flour and150ml water.
Sour water raw materials:
Milk 120ml, sugar 80g, light cream or three-flower light milk 100ml, and 5 egg yolks.
Sour skin practice:
1, flour and water are mixed and kneaded into dough, and then 20 grams of naturally softened butter is added and kneaded until smooth and not sticky;
2. Roll the mixed dough into a cake, roll the remaining butter into a cake with plastic wrap and put it on the cake, and then wrap the butter in the cake like a quilt, as shown in Figure 6;
3. Roll the cake thin with a rolling pin, continue to roll it thin with the quilt, and repeat this for three times until it is finally rolled thin, and the thickness is about 1cm or less;
4. Roll up the rolled bread, as shown in Figure 8. When you cut it, you can see layers of circles, as shown in Figure 9. The peeling is basically completed, and it is put into the refrigerator for refrigeration. At this time, you can start preparing water.
Acid water production:
Stir the milk and sugar well, then add other ingredients and stir well. Don't beat the cream away!
Final process:
1. Take the bread roll out of the refrigerator and cut it into small pieces with a knife. The three-energy mold I use is about 3cm. If the mold is small, cut it thinner to avoid making all the egg tarts.
2. Put the small piece into the mold, press it evenly along the periphery of the mold by hand, and pour the prepared acid water after the press is successful until it is about seven minutes full;
3. Place the oven at 250 degrees for 25 minutes.
The second taping material: 270g of low-gluten flour (ordinary medium-gluten flour can be mixed with corn starch at the ratio of 4: 1), 30g of high-gluten flour (without high-gluten flour, it is estimated that the special flour used is similar), 20g of butter, 230g of flaked horse mackerel (vegetable butter) and water 150ml.
Exercise:
Step one:
1. Slowly add 150ml cold water into the hollow flour and keep the flour mixed with cold water.
2. Mix flour and cold water completely and knead into a complete dough.
3. Add 20g of naturally softened butter to the dough, and keep kneading with your hands until the butter completely penetrates into the dough (the dough with good texture is hard at first, but it will become soft and not stick to your hands after kneading the butter evenly.
4. Put a little dough in your hand, press it into a small cake, and then break it by hand. If the cupcake can be stretched very thin, long and unbreakable, the dough will be made up. Relax for about 20 minutes.
Step two:
1. Coat the chopping board with thin powder and roll the loose dough into a rectangle. When rolling, roll the four corners outward, which makes it easier to roll a more uniform shape. The width of the rolling surface should be the same as that of Ma Qilin, and the length should be three times that of Ma Qilin. Put Ma Qilin in the middle of the patch.
2. Fold the patches on both sides to wrap Ma Qilin. Squeeze all the openings tightly.
3. Roll out the dough and fold it like a quilt. Gently pat the surface of the dough piece with a dough stick, then roll it open and fold it.
Step 3:
1 After 60% discount, wrap the dough bag tightly with plastic wrap and put it in the refrigerator for 20 minutes.
2. Press the frozen bread again with a rolling pin and fold it three times.
3. Roll the three-folded dough sheet into a rectangular dough sheet, and shape the edges.
4. When the diameter of the dough roll is 5cm, cut the dough with a knife, compact the edge, wrap it with plastic wrap and put it in the refrigerator 1 hour. The remaining dough is rolled in the same way and frozen in the refrigerator.
Stuffing:
first step
1. Pour 120ml dog milk into a large bowl, then add 80g white sugar and stir until it is completely dissolved in the milk.
2. Add 100 ml of whipped cream and 5 egg yolks to the mixed granular milk.
3. Filter the evenly mixed acid water with a fine mesh to remove impurities.
Step two:
1. Take the frozen dough roll out of the refrigerator, thaw it naturally, and cut it into small pieces about 4cm long with a knife, each piece is about 25g.
2. Dip the dough slices in flour, and then put the flour-stained side down into the tower mold. Pinch it into the shape of a tower mold with two thumbs.
3. Pour the prepared egg tart water into the egg tart mold, which can be filled in about seven or eight minutes.
4. Set the oven temperature to 250 degrees, choose to bake at the same time, preheat for 5 minutes, put it in a baking tray, and bake at 250 degrees 15 minutes. If the color is not enough, you can open the tube separately and heat it for a while, and observe it at any time to avoid burns.
three
1, material
A.Tappi material: 270g low-gluten flour, 30g high-gluten flour, 45g ghee (salad oil can be used as a substitute), 250g flaky margarine (vegetable butter), and about 150g water (gradually added according to the dough hardness, and do not pour it all at once).
B. Egg tower water material: whipped cream 265,438+00g, milk 65,438+065g, low-gluten flour 65,438+05g, fine sugar 63g, four egg yolks and condensed milk 65,438+05g (you can decide whether to put it or not according to your own taste. After putting condensed milk, the milk taste of egg tower water will be more fragrant.
Start:
1. Mix high-gluten flour, low-gluten flour, ghee and water into dough. Don't pour all the water in at once, add it slowly, and adjust the hardness of the dough with water until the surface of the dough is smooth and uniform. Wrap the dough with plastic wrap and relax for 20 minutes. knead flour into dough
2. Wrap the flaky horse unicorn tightly with plastic film and thin it with a rolling pin. This way, Ma Qilin has good ductility. Don't open the plastic film, roll Ma Qilin thin with a rolling pin. The hardness of thin horse unicorn should be basically the same as that of dough. Take out Ma Qilin for later use.
3. Apply a thin powder on the chopping board and roll the loose dough into a rectangle with a rolling pin. When rolling, roll the four corners outward, which makes it easier to roll a more uniform shape. The width of the rolling surface should be the same as that of Ma Qilin, and the length should be three times that of Ma Qilin. Put Ma Qilin in the middle of the patch.
4. Fold the patches on both sides to wrap Ma Qilin. And crush one end.
Press the dough piece from top to bottom with the palm of your hand from the pinched end. When you press the lower end, pinch this end to death. Roll out the dough sheet, fold it like a quilt, gently pat the surface of the dough sheet with a dough stick, and then roll it out. This is the first time to get a 60% discount.
5. Open the 40% folded dough sheet outward, gently tap the surface of the dough sheet with a dough stick again, roll it into a rectangle, and then fold it in half again. This is the second time to get a 60% discount. After 40% off, wrap the dough tightly with plastic wrap and relax for 20 minutes.
6. Open the loose dough outward, pat it gently with a noodle machine, roll it into a rectangle, and then fold it in half three times.
7. Roll out the three-fold dough sheet again, and roll it into a dough sheet with a thickness of 0.6CM, a width of 20CM and a length of 35-40CM. Use a wallpaper knife to cut off the extra edges for shaping.
8. Roll up the dough from the long side.
9. Wrap the rolled dough in plastic wrap, refrigerate for 30 minutes and relax.
10, and the loose dough roll is cut into pieces with a thickness of about 1CM.
1 1. Dip it in flour, then put the flour-stained side up and put it in the ungreased tower mold. Pinch it into the shape of a tower mold with two thumbs. Then oil is coated in the mold, and then the mold is loaded.
12. Put the egg tart water into the kneaded egg tart skin (78% can hold it) and bake it in the oven. The baking temperature is about 220 degrees Celsius for about fifteen minutes.
13, the practice of egg tower water: 1. Put whipped cream, milk, condensed milk and sugar into a small pot, heat it with low fire, stir it while heating, and leave the fire after the sugar melts and cool it slightly; Then add the egg yolk and stir well.