Recently, I have often seen a variety of online celebrity pasta in my circle of friends, and souffle is one of them. The souffle bought in the cake shop is not cheap. In fact, it is not difficult to do it at home, but it needs some patience and care. You can still make delicious souffles. Compared with souffle, taro crisp is my children's favorite. I have bought it before, but it is not enough to eat every time. Since I learned to make it myself with flour,
The pasta snacks to be shared here are: the methods of taro crisp and egg yolk crisp. The ingredients used are also very common. After the layers of oil skin and pastry are laminated, the lines of dough become particularly beautiful. Layered stacked together, stuffed inside and baked in the oven. The appearance and taste are not worse than the cake shop. Every time I cook this snack, I am surrounded by many people, asking if your family is short of sons. Since I learned to eat flour like this, I can't forget it once. Delicious and satisfying, both adults and children love it. The snacks made for my son in the cold weather are delicious and satisfying. Did the circle of friends ask if you lack a son at home? Let's take a look at the detailed practice.
Prepare ingredients:
Oil skin: medium gluten flour 105g, butter 37.5g, water 37.5g..
Crispy crust: low-gluten flour 66.5, purple potato flour 16 g, butter 46 g, and appropriate amount of taro paste.
1. All the materials of the oil skin are mixed together and kneaded into a ball. There is no need to rub the glove film. Rub the dough until it is smooth and wrap it with plastic wrap for later use.
2. Mix all the ingredients of the pastry into a ball and wrap it in plastic wrap for use.
3. Wrap the kneaded dough with plastic wrap for later use. I also made a crisp without purple potato powder here.
4. Divide the oil skin into 16 equal parts, and knead into small balls for later use; Divide purple pastry and flour pastry into 8 equal parts, and knead them into balls for use. Then roll it into a circle with oil skin, wrap it with pastry, cover it with plastic wrap, and relax for 10 minute.
5. After relaxation, roll it into an oval shape with a rolling pin.
6. Roll up from top to bottom.
7. Cover with plastic wrap and continue to relax 10 minutes.
8. Then get out. (The specific effect is shown above) Pay attention to the rolling process, and don't break the oil skin outside, so the molding effect will not look good. It doesn't taste like a thousand layers of cake.
9. Roll up from top to bottom.
10, cover with plastic wrap and continue to relax for 20 minutes.
1 1. Loosen the dough and divide the stuffing, and divide the mashed taro stuffing into 8 equal parts and knead it evenly for later use; The bean paste stuffing can be rolled into a circle and wrapped with salted egg yolk to make the salted egg yolk crisp.
12. After several drives, the dough has more layers. Take a rolled dough and cut it in half with a knife.
13. Crush half the dough, roll it around with a rolling pin, and try not to roll it in the middle. If the middle is thicker, wrap the stuffing and seal it. The rest of the dough is wrapped in the same way.
14. The shaped bean paste stuffing and taro paste pie are neatly placed on the baking tray.
15, put in a preheated oven, and bake for 35 minutes at 180 degrees and 185 degrees. Here's twice the amount, and half of it is made into souffle. The oven fire temperature here is low, so the specific oven temperature should be adjusted according to the situation of each oven.
Baked taro crisp can be put out of the pan and put on the plate when it is slightly warm, so a home-cooked version: taro crisp is ready. The lines are clear and beautiful, and the skin is crisp with a bite. The taro stuffing inside is glutinous and sweet, which is very delicious. It is very good as an afternoon tea snack or a children's snack. Taste and appearance are not worse than restaurants. It is not difficult to do it, but you need patience. You can also make delicious taro crisp. My whole family likes it very much, especially the children. Every time they bake a plate, they finish it three or two times. Simple and delicious ways to share with you. You can have a try if you like.
Tips:
1, here's twice the amount, half is egg yolk crisp and half is taro crisp.
The fire temperature of my oven is low, you can adjust it slightly according to the temperature of your oven.
3. When rolling the dough, remember to cover it with plastic wrap to keep the moisture on the dough surface and prevent the dough surface from drying. It is easy to break the skin when rolling, and the effect is not good.