Ingredients
Flour ( 250g ) | Clear water (appropriate amount) |
Pastry: flour ( 15g ) | Pastry: oil ( 30g ) |
Salt ( 3g ) |
How to make spring cake crust
1. Flour
2.Salt
3.Pour in 100g boiling water
4.Make it into a flocculent shape
5.Pour in 45g of cold water
6.Knead into a smooth dough and cover to keep fresh Let the film rise in a warm place for 30 minutes
7.Add the pastry
8.Pour in the oil and stir evenly
9.Alternate
10. Divide the woke dough into batches.Divided into 15 pieces
11.Hurry into dumpling wrappers
12.Brush with pastry
13.Cover with a piece of dumpling wrapper and brush
14.I divided it into two batches, at most Drop 10 pieces
15. Press to remove the skin, be sure to press on both sides, otherwise the skin underneath will easily become smaller
16. Steam for 7 minutes
17.Take a plate to shape your shape
18.Uncover while hot
19.Standard configuration
Tips
Puff pastry is easier to remove than cooking oil, so be sure to use it when cooking Uncover it while it’s hot
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