White Crust Puff Pastry

Puff pastry is a practice of dim sum. From the practice can be divided into Chinese pastry and Western pastry.

Today's dim sum is traditional Chinese puff pastry, and there are two main types of traditional Chinese puff pastry: Huaiyang style (Huaiyang puff pastry) and Canton style (Canton style puff pastry).

This puff pastry tastes rich, layered, salty and sweet, very good yo

Ingredients

Main Ingredients

Main Wheat Flour 300g Auxiliary Ingredients 100g Corn Oil 100g Salt Sugar Sugar Sugar Sugar Sugar Soy Bean Paste Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Sugar Mix it together with chopsticks

2. Stir it well with chopsticks

3. Add it to 25g of corn oil

4. Add some hot water

5. Knead it into a dough and let it rise for more than half an hour

6. Make the shortcrust pastry: Mix the rest of the flour with the corn oil

7. Roll out the dough

9. Roll out the dough

10. Wrap the dough around the shortcrust pastry

11.

16. Roll into a cylinder

17. Divide into suitable sizes, cover with plastic wrap again and let rise for 15 minutes

18. Take one of the portions and press it flat from the knife's edge, it will appear like a circle

19. Wrap it in the stuffing

20. Close the mouth facing down, you can clearly see the pattern, up and down heat, 200 degrees, 10 minutes

Tips

1. Oven temperature is discretionary, a little color can be.

2. Cool and taste better yo.