White skin pastry recipe

White paper pastry is a common pastry. It tastes particularly crispy and is popular with many people. The typical method of making white paper pastry is relatively easy. You need to have an oven at home, prepare an appropriate amount of flour, and use more vegetable oil. You should also be careful when eating white-skinned pastries, because they have a relatively high fat content, so you should not eat too much on a normal basis.

White skin pastry recipe

1. Ingredients: 950g flour, 370g oil, 180g 40-degree warm water, 500g red bean paste filling. 2. Method: 1. Dough: 500g flour, 150g oil, 180g 40-degree warm water. Make a hole in the flour, add oil and water, mix well, knead into a slightly soft dough, and let it rest for about 15 minutes. 2. Crispy noodles: 450g flour, 220g oil. Rub flour and oil on the chopping board. 3. Roll the leather into a long rectangular piece. 4. Press the puff pastry into one-third the size of the dough and place it in the center. 5. Wrap the pastry with the skin and complete the first fold. 5. Roll it into a large rectangular sheet and fold it again like a quilt. 6. Repeat once to complete the third fold. 7. Roll the dough that has been folded three times into a large rectangular piece again and cut it into four strips horizontally with a knife. 8. Roll up the cut strips and cut into small pieces, 40g each. 9. Flatten the small dough, wrap it with the red bean paste filling, and start shaping. 10. After the shape is completed, put it into the oven. Put it in the preheated oven at 220 degrees (if the oven can divide the temperature into upper and lower parts, the upper temperature is 200 degrees and the lower temperature is 220 degrees) for 15 minutes.

Method 2

Ingredients: Flour---500g, Oil---200g, Water---125g, Softened sugar---150g, Cooked flour---150g, 10g each of tangerine cake, melon strips, raisins, preserved fruits, and osmanthus, 10g of melon seeds. Steps: 1. Take 250g of flour and 125g of oil and rub them into dry puff pastry. Add 50 grams of cooking oil and 125 grams of water to the remaining 250 grams of flour, mix into a water-oil dough, knead evenly, and pound to moisten. 2. Chop tangerine cakes, melon strips and other fruit ingredients into small cubes, add sugar, osmanthus, 25 grams of cooking oil and cooked flour and mix well to make the filling. 3. Wrap the dry pastry in the water-oil dough, flatten it into a rectangular piece about 0.6 cm thick, fold it into three layers and then unfold it, roll it up from top to bottom into a cylindrical strip, pinch it into a dough of about 25 grams, press it into a round skin that is slightly thicker in the middle and thinner at the edges, wrap about 12 grams of stuffing, close the mouth of the dough into a round shape, turn the wrapped dough face down, press it into a round cake with a diameter of about 4 cm and a slight concave center with your palm, and place it on a baking tray.