Snowflake Crisp (Re-carved Daoxiang Village Edition)
The formula sharing came from Stone's live public class on August 30. The teacher updated the formula, which is closer to Daoxiang Village's version.
Food Ingredients
Water oil skin
👇
high gluten flour
100g
low gluten flour
100g
granulated sugar
40g
Lard
80g
Water
80g
Pastry
👇
low powder
200g
Lard
100g
inner stuffing
👇
White bean paste
161g
cream cheese
141g
Milk powder
47 grams
Cranberry
47 grams
Rum
5 grams
Step
1
In the electronic formula, cranberries are soaked in rum in advance.
2
Teacher Formula
3
Do water oil skin first: high powderâž•low powderâž•granulated sugarâž•Lardâž•Water, put into the dough mixer and beat the glove film (it is also OK to beat with the chef machine.)
4
Make the pastry below: low powderâž•Lard, evenly mixed under pressure on the operating table
5
The water and oil skin can be beaten to the state of this plasticine.
6
The skin is divided into 20 grams each, and the pastry is divided into 15 grams each.
7
Respectively knead the circle
8
Bao pastry
9
Wrapped with plastic wrap or cover with a tray bag to prevent dry cracking
10
Here's how to make the filling: white bean pasteâž•Mix cream cheese and add milk powder
11
Cranberry Chopped
12
Add cranberries, mix well
13
into a piping bag
14
Now for the first time to open crisp
15
No need to relax, directly start the second opening crisp
16
Squeeze the stuffing separately
17
Press it in the middle, pinch it in at both ends, and then roll it all out.
18
Stuffing
19
Wrack and place on a baking tray, squish one by one
20
As before, use dragon fruit powder to adjust a color, then cover it with a seal across a cotton soft towel, print it on the surface of snowflake crisp, air it, turn it over, and place the pattern face down. Send it to a preheated oven, bake the middle and lower layers, 180/160, and turn over after baking for 15 minutes.
21
Turn the surface over, turn the pattern over and continue to bake for 10 minutes.
22
out of the oven ~
23
Cutting state ~
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