Ingredients
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Oily dough wrapper:
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Medium gluten flour160g
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Lard oil60g
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Dragon fruit juice75g
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Powdered sugar15g
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Pastry:
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Low gluten flour110g
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Lard oil55g
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Stuffing:
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Red Bean Paste400g
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Decoration:
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Black sesameAn appropriate amount
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Egg yolk30g
Preparation
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step 1
Make oily dough wrapper: Put 160g medium gluten flour, 60g lard oil, 75g dragon fruit juice and 15g powered sugar into the mixing bowl
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step 2
Operate the KNEAD mode for 3min for kneading the flour into dough, take out the dough and cover it with plastic wrap, and relax it for 10min
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step 3
Make pastry: Put 110g low gluten flour and 55g lard oil in a bowl, put on gloves on a hand, and fully mix them to form a pastry with the hand with gloves
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step 4
Cut the dough into equal dough parts weighing 10g each, and cover them with plastic wrap
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step 5
Divide the relaxed dough into 16 equal dough parts, knead each of them into a dough sphere, and cover each with plastic wrap
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step 6
Take 400g red bean paste and divide it into 16 red bean balls weighing 25g each
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step 7
Take an oily dough wrapper, press it with the smooth surface downward, wrap a stuffing part with it, and close the opening of the wrapper with the jaw between the thumb and the index finger, and rub it into a sphere
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step 8
Cover the dough spheres with plastic wrap and relax them for 10min
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step 9
Take a relaxed dough part, pressurize it with a hand slightly with the closure upwards, and roll it into an oval shape with a rolling pin
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step 10
Roll up the dough oval upside down, arrange the dough rolls in turn, cover them with plastic wrap and relax them for 10min
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step 11
Press the first dough with the closure upwards, roll it into a strip shape with a rolling pin Roll up the dough strip into a cylinder, arrange the dough rolls in turn, cover them with plastic wrap and relax them for 10min
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step 12
Take a relaxed dough part, and press both ends towards the middle with fingers slightly with the closure upwards
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step 13
Spread plastic wrap on the table, and roll the dough with a rolling pin on it
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step 14
Wrap the red bean paste with the dough and pinch the closure, and press it slightly
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step 15
With the closure downwards, cover the dough with plastic wrap, and roll the dough into a pancake 1cm thick
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step 16
Shape the pancake with the rolling pin at the middle
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step 17
Divide it into five petals
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step 18
Cut three lines on each petal
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step 19
Knead the dough into a petal shape as instructed in the video, and preheat oven to 160℃
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step 20
Drizzle egg yolk and paste some black and white sesame seeds in the middle as decoration
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step 21
Place the shortcake dough into the oven preheated to 160°C and bake them on the middle and lower layers in the oven for about 25min
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step 22
Ready for enjoyment