Hello everyone, this is Qiong
Today I want to share with you a very beautiful Chinese pastry
Peach blossom pastry
This peach blossom pastry is much more gorgeous than the matcha pastry I made before
It's pink and tender, but I haven't eaten it and have been conquered by its beauty
I used this kind of red bean paste for the filling
You can make it yourself or buy it in the supermarket
Because the red bean paste is wet
Add 20g butter and fry the water a little bit
Turn on low heat and stir fry slowly, and fry until it can form a dough
Wait for it to cool down a bit, divide it into 25g small each
Round it up.
12 bean paste fillings are ready, cover with plastic wrap and set aside
Prepare 120g all-purpose flour and add 20g sugar in
Then add water and stir to form dough
Then add 45g of butter and knead it into a dough
After kneading into the dough, you can knead the dough with a cook machine
You can also knead the dough by your hands on the chopping board
If you knead the dough by your hands, you can knead it back and forth or beat the dough
No matter what method is used, it ends up being a very smooth dough
Let’s take a look at the state of the dough, we can pull out a very uniform glove film
Knead it round and place it in a bowl, cover with plastic wrap and relax for 30 minutes
The pastry dough is cake flour and butter together.
Add pink food coloring after kneading
Finally, knead the pigment into the dough and knead evenly
Cover the small bowl and let it relax for 30 minutes
Divide the Pastry dough first after 30 minutes
Roll into long strips and divide them into 12 equal pieces
Round each dough
Then put it on a plate and cover with plastic wrap to moisturize
One thing to note when making pastries is to cover with plastic wrap all the way
So as not to be air-dried
Now let's divide the oil skin dough
Roll into long strips and divide them into 12 equal pieces
Also round each dough
Take out the first dough when rubbing the last dough
Press it a little, then use a rolling pin to roll it up
Turn it over and turn the smooth side outward
Put the pastry dough on it and wrap it up
Use your right hand to slowly push up to wrap it tightly
Put it on a plate after wrapping and cover with plastic wrap
Then take out the first wrapped dough
Slightly press it with your hand to press the pastry inside
Roll it into an oval shape like a bull tongue
Roll it up from one end and roll it into a cylinder
After the roll, put it on the plate in order and cover with plastic wrap
Let it relax for 20 minutes
Take out the first dough in 20 minutes
Close it up, squash it first
Roll out into a long strip with a rolling pin
Then roll it up from one end and roll it into a cylinder
Place the rolled dough on a plate and relax for 20 minutes
Take out the first rolled dough after 20 minutes
Press in the middle, then fold the two sides to the middle
Flatten slightly with the palm of your hand
Use a rolling pin to roll it up slightly
Put the red bean paste on it.
Use your right hand to tighten it slowly
Put it on the chopping board after wrapping it and press it flat with the palm of your hand
Balance harder, don’t use too hard
Make 5 cuts on the side with a sharper knife
Turn over to pinch the petals after cutting
The petals are slightly sideways, so it’s easier to pinch
After squeezing it, turn it over and tidy it up a bit
Pinch the tip of each petal a little tighter
Use a sharper knife to make 2 cuts on each petal
Such a peach blossom shape is ready
Put everything in the baking pan
Use a spoon or chopsticks to pour some egg liquid in the middle
Sprinkle some sesame seeds on the egg mixture
Preheat the oven at 165°C (330°F) and bake for 22 minutes
In order to prevent the surface from baking yellow, I covered with tin foil in the last 10 minutes
The peach blossom pastry is out of the oven, like a pink and tender peach blossom
Place it on a cooling rack and let it cool a bit, and you can enjoy it
Peach Blossom pastry is a very classic Chinese dessert
The filling is sweet and the outer skin is crispy
And it’s very beautiful
In ancient times, it was also a snack that only dignitaries could enjoy
After continuous improvement, modern people have more abundant and diversified tastes
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I’m Qiong, see you next time