Peach blossom cake
Ingredients
- [Water Oil Skin] All-purpose flour 100g
- Lard 35g
- Clear water 40g
- Fine sugar 8g
- [Puff pastry] Low-gluten flour 80g
- Monascus powder 1.5g
- Bean paste filling 180g
- Whole egg liquid Appropriate amount
- Cooked black sesame seeds Appropriate amount
Steps
1. Take out the bread machine barrel and make water-oil dough first. Pour water and lard into the bread machine barrel first, pour in all-purpose flour, pour in fine sugar, and start the dough mixing process
2. Knead the dough until the film can be pulled out, roll the dough into a ball again, wrap it in plastic wrap and set aside
3. Preparation of puff pastry: add low-gluten flour, 1.5g red yeast rice powder, and lard
4. Knead evenly with your hands, do not knead too much, cover with plastic wrap and set aside
5. Divide the water-oil skin and the oil puff pastry into 9 portions respectively. Each water-oil skin is about 20g, and each oil puff pastry is about 13g. Divide the red bean paste into 20g each, roll it into a ball, and cover it with plastic wrap
6. Take a piece of watery dough, press it flat, roll it into a round shape, and wrap it in a pastry
7. Use the same technique as making buns, close the mouth tightly
8. With the closed side facing down, roll it into a shape of ox tongue
9. Roll up one end of the ox tongue-shaped dough, cover it with plastic wrap and let it rest for 15 minutes
10. Flatten the relaxed dough
11. Roll it into a ox tongue shape again
12. Roll up again, cover with plastic wrap, and relax again for 15 minutes
13. Take one of the relaxed dough rolls and fold it in half from the middle
14. Press flat with your hands
15. Roll into a round shape and wrap in red bean paste
16. Wrap the flap well, with the flap facing down
17. Press flat and divide into 6 equal portions, being careful not to cut in the middle
18. Then cut two short slits in the middle of each portion
19. Pinch each flap inward, and make the ends slightly pointed
20. After shaping all the peach blossoms, apply whole egg liquid in the middle and sprinkle with cooked black sesame seeds
21. Preheat the oven to 170 degrees for the upper tube and 175 degrees for the lower tube. Bake for 25 minutes. At the 10th minute, cover with tin foil
22. Release
23. Beautiful and delicate peach blossom cake
24. Peach blossoms can also bloom in winter~
Tips
- Do not omit the relaxation time of the dough roll, because the dough is kneaded before relaxing again and needs a relaxation time. Otherwise, the dough will not relax and will easily Cracking, skin peeling, etc. may occur.
