How to make the pigment-free dragon fruit version of Sakura Crisp

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  1. Water and oil noodles: the first four ingredients are all-purpose flour, water, white sugar, pork Mix the oil into a dough according to the recipe
  Puff Pastry: Ingredients: medium-low gluten flour, lard, a little dragon juice (you need to filter it), you can also add some red yeast powder, if you don’t have it at home, use dragon fruit

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  2.After mixing the dough, the water-oil dough is about 23 grams per dough, and the pastry dough is about 13 grams per dough.

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  3. Flatten the water and oil noodles and wrap the pastry

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  4. Let the pastry-wrapped dough rest for about 15 minutes and roll it into a sheet

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  5.Roll up the plastic wrap on the back cover and let it rest for 15 minutes



6.Continue to roll out the dough after waking up

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  7. Roll it up and let it rest for 15 minutes.During this period, roll the bean paste filling into a ball and set aside for later use.One bean paste is 16 grams

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  8. Flatten the risen dough and then roll it into a round shape

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  9.Wrap the bean paste filling

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  10.Press flat, pay attention, don’t press, each one is the same size

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  11.Use a knife to cut 5 knives

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  12.Pinch the edges, make two cuts, garnish with egg yolk in the middle, and add some white sesame seeds

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  13.It looks good even without adding egg yolk and sesame seeds

• 14.Put in the oven, heat up and down at 160 degrees, and bake for 25 minutes.Be careful not to overcook the heat

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  15. The finished product after baking.The dragon juice will change color when exposed to high temperatures and is not so bright.Maybe try adding a little red yeast rice flour next time.Point