Today we will share with you a particularly suitable for the New Year on the table to entertain guests snacks: peach blossom pastry, pink color, crisp off the crumbs of the texture, sweet filling, super tasty, like the friends remember to collect in advance Oh!

Chinese New Year snacks: Peach Blossom Crisp

Ingredients:

200 grams of gluten flour, 80 grams of water, 2 grams of salt, 20 grams of sugar, 40 grams of salad oil, 5 drops of red velvet liquid.

Methods:

1, the peach blossom pastry with Chinese bun pastry practice, first of all, let's make the water oil skin: 80 grams of water add 5 drops of red velvet liquid, mix well and then drizzle into the flour, slowly and repeatedly poured into the flour, stirring while drizzling, so that the dough will show a beautiful pink color. If you don't have red velvet liquid, you can also use red currant powder or beet instead.

2. When the dough is mixed into large flakes, add 40 grams of cooking oil and knead it into a "triple-light dough," that is, light on the surface, light in the bowl and light in the hands.

3, the dough kneaded, we give it to transfer to the board, and then repeatedly knead a little more, about 10 minutes of time, this step is to let the dough film, so that the package will not be broken. 10 minutes after the pull, if you can pull the film as shown in the picture is OK, we give it to the dough into a smooth dough, sealing the relaxation for 30 minutes.

4, 30 minutes later, we divided the dough into 30 grams of a small dosage, rounded and sealed reserve; the following began to do the part of the shortening, 180 grams of low gluten flour, add 75 grams of lard, underhand to give it a good mix, mixed with the overall soft and very good degree of plasticity until there is no dry flour, we divided it into 20 grams of a small dosage, exactly 12 of each kind.

5, take an oil skin, put it in the palm of the first organized into a small bowl shape, and then take a piece of shortening put on it with a tiger's mouth closing method to give it a round tight mouth, here you need to pay attention to the oil skin part of the unused to keep sealed, to prevent the wind from drying out.

6, tighten the mouth as much as possible to the side of the finishing tight, so that there is no air in the middle of the oil skin and shortcrust, more convenient to roll (Figure 1). After tightening the mouth after the interface facing up (Figure 2), flatten it and roll it into an oval (Figure 3), then roll it up from one end (Figure 4), flatten it and roll it into a rectangle (Figure 5), and then folded on both sides, a peach blossom pastry is ready.

7, in the whole process of making Zhang, the part of the oil crust need to be sealed to prevent air drying, so do a good job of the cake blank with plastic wrap to cover it.

8, take a biscuit blank, with a rolling pin to give it a thin, and then wrapped in bean paste filling, bean paste filling needs to be the size of each 15 grams, tighten the mouth, and then rolled into a round spare. Because the production process requires a lot of wrapping up the production method, so our skin and pastry must be soft enough, so that the ductility is high enough to better finish.

9, rolled into a circle, with scissors evenly cut out 5 petals, and then in the center of each petal of the flower gently cut two cuts, the edge of the part of the hand to pinch it, a beautiful peach blossom is done!

10, good peach blossom on a greased baking tray, the center part of the flower into the egg yolk liquid, and then sprinkle a few white sesame seeds a few can be. Oven 165 degrees preheated in advance, baking 25 minutes, later we need to observe more coloring, to avoid excessive coloring affect the color of the finished product.

11, 25 minutes later, the beautiful peach blossom pastry is ready, the color pink pink tender, each beauty is unparalleled, see, can not bear to open their mouths, each piece of petal layer of pastry are open, a bite of crisp crumbs.