Sugar 25g

Water 62g

#干饼#

Low-gluten flour (medium-gluten flour) 125g

Lard (vegetable oil) 62g

# filling#

Appropriate amount of lotus paste filling

How to make Gulangyu pie?

Pour the water Knead the ingredients in the oil dough into a smooth dough and cover with plastic wrap.

Fold the dry pastry ingredients into a ball. Cover with plastic wrap.

Shape each of the water and oil pastry into long strips. Divide the water and oil pastry into 20g each, and divide the dry pastry into 10g each. Cover with plastic wrap.

Wrap the dry pastry with water-oil skin, place it neatly with the seam facing up, and cover with plastic wrap.

Roll it out into a long strip and fold it in half. Relax for ten minutes.

When it is relaxed, divide the lotus paste filling into 15g portions.

Turn it over 90°, roll it out again, and fold it in thirds.

Roll out the folded skin slightly and wrap it with lotus paste filling. Tighten the cuff.

Press the center of the cake flat and place it on the baking sheet.

Preheat the oven for ten minutes and put the cake in (top heat 200℃, bottom heat 250℃) and bake for 20 minutes. When 15 minutes have passed, take the pancake over and bake for another five minutes.

Tips

1. You can change the filling to your favorite flavor.

2. Dry pastry can also be rolled into a ball, but I personally feel that the folding method is less sticky and easier to operate.

3. If you can’t fold the skin after rolling it out, you can also roll it.

4. Turn the cake over when baking for 15 minutes to make the cake evenly colored.

5. If you use vegetable oil, it may be thinner and difficult to form a ball. At this time, you need to add an appropriate amount of powder to make it form a ball. It is recommended to use lard, which is crispier and more delicious.

6. Some people reported that the crust of the pie is too thick. If you like to eat more fillings, you can pack more fillings, but it is best not to exceed 25g. Visual inspection will make it difficult to close the mouth.