Information

I. Pastry part of the gluten flour 200 grams of yeast 2 grams of salt 2 grams of sugar 8 grams of corn oil 20 grams of cool water 110 grams of water II. Sauce part of the peanut butter 50 grams of sesame oil 10 grams of salt 2 grams of flour 20 grams of pepper or five-spice powder 1.5 ~ 2 grams of three, surface decorative part of a small spoon of honey and water a small spoon of white sesame seeds ( Raw or cooked can be) moderate

Peanut butter / sesame sauce baklava practice

200 grams of gluten flour, 2 grams of yeast powder, 8 grams of sugar and 2 grams of salt mixed and stirred well. (Try not to let the yeast powder come into contact with the sugar.)

Add water little by little and stir in circles with chopsticks until the flour is all floury. (Since flours absorb water differently, the amount of water you add depends largely on the form.) I added 110 grams of water.

Knead the flocculent flour into a rough dough. Cover with plastic wrap and relax for 15 minutes in summer and 25 minutes in winter. Once relaxed, knead into a smooth dough (make sure you knead the dough in place, don't try to save time and just pinch it together. Smooth! Smooth! Smooth! It's important to say this three times. It's important to say it three times. The dough is smooth so that it will stretch well and be easier to work with). You can't relax the dough for too long, or else when the dough starts to rise, you won't have any layers in the baklava you make.

While relaxing the dough, start making the peanut butter filling part. Mix 50 grams of peanut butter, 10 grams of sesame oil, 2 grams of salt, 2 grams of pepper and 20 grams of flour. If it's too thick, add a little water to thin it out.

Make a filling that basically won't drip when scooped up with a spoon.

Now move on to the baklava. Roll out the loosened dough with a rolling pin into a large, thinner sheet. Spread the filling from step 5 evenly on this large sheet.

Roll the large dough sheet into a roll.

Fold the left and right sides toward the center in turn, like this.

Fold again immediately afterward.

Place in a bowl and cover with plastic wrap for 15 to 20 minutes. (I made a double batch of 10 burritos a ****.)

After they've relaxed, roll them out again into large, thinner sheets. (Because it's granulated peanut butter, the skin will break during rolling. It's okay, it won't affect the production.)

Roll it up again. This time roll it up a little tighter, with as many turns as possible so that the layers are distinct.

Use a knife to cut the roll into five even sections. (The number of sections is up to you. If you want it smaller, you can cut it into six segments.) I rolled it slightly thicker, because the board is too small. Thinner would be better.

Use chopsticks to press down in the center of each segment.

Pinch the cut ends together and use your thumbs and forefingers to form a ball. Ignore the ugly shape.

Flip over and press into a round cake. (The ugly side is on the bottom.)

Mix a tsp of honey and a tsp of water and stir well. I wanted to make the color of the pancake a little darker, and added half a spoonful of soy sauce. It's up to you whether you want to add it or not.

Brush each round cake with the honey mixture and then dip it in white sesame seeds. Line a baking sheet with greaseproof paper and arrange the cakes in order. Leave enough space between each two round cakes, as they will expand and get bigger as they heat up during baking.

How do the sesame seeds evenly cover the surface of the pastry? Dip your index finger into the honey water and then into the sesame seeds, then dip it into the pastry. Repeat this until the top of the pastry is covered with sesame seeds.

Bake in the middle of a preheated 180 degree oven for 15 minutes. By this time, the bottom of the pastry will be golden brown. (I forgot to take a picture of this step, so I'll pass on a picture of Four Seasons' granulated peanut butter.)

Wearing insulated gloves place the baking sheet on the top shelf of the oven, cover with tinfoil and continue baking for 15 minutes.

After baking, place on a baking sheet to cool. The crust will only get crispy when it's cool. Of course, you can also eat it while it's still hot. It's soft on the outside, soft on the inside, and it tastes great when you serve it with beef, ham, or small vegetables.

Tips

1, the temperament of each oven is different, please adjust the temperature and time according to your own oven. If the temperature is too high and the baking time is too long, then the baked cake will be very hard.

2. Don't let the dough rise until it's twice as big as you think it should be, because it won't give you the same kind of flavor as the pancakes you're used to.

3. If you can't finish it all at once and eat it the next day, put the pancake in the oven at 150 degrees for five or six minutes.