A complete guide to various desserts

Nowadays, when people eat snacks, they no longer simply focus on the taste of the snacks, but pay more attention to the nutritional value and appearance of the snacks. Beautiful and exquisite snacks are not only beautifully displayed, but also can attract people's appetite. To make fancy snacks, you need to have rich imagination and strong hands-on ability. So, how are fancy dim sum made?

Fancy pastry

Ingredients

Oil skin materials: 300g plain flour 100g lard

100g hot water 20g fine sugar

Honey 20g Shortcrust Ingredients: Low-gluten flour 200g

100g lard 2g salt

Filling: 150g red bean paste, 150g fried and crushed peanuts, sesame seeds and sugar

100g barbecued pork filling, appropriate amount of egg liquid and sesame for surface decoration

Steps to make fancy pastry

1. Put the dough ingredients into the bread machine, knead it for one cycle, cover it and let it relax for 1 hour. Use this time to put the pastry ingredients into a bowl and knead them into a ball with your hands. Cover with plastic wrap until it is soft. I had a large amount of dough, so I made three kinds of snacks and divided each one third.

2. Let's make flower-shaped pastries and peanut sesame pastries first. For both, each one has 19g of oil dough and 12g of oil pastry. After dividing the oil dough, roll them into balls one by one, press them into thick middle and thin edges, and wrap them in oil pastry.

3. I knead it like a bun, which is faster. It would be better if you can use the pushing method.

4. Pinch the opening tightly and press it downwards, then lengthen it, turn it over and roll it up.

5. Cover with plastic wrap and let rest for 15 minutes.

6. Start from the first one you made and repeat the process to roll it up. Remember to cover it with plastic wrap, as it will become hard easily in cold weather and it will be difficult to wrap it well. I also covered it with a damp towel.

7. Take one and pinch and fold it in the middle, bring the two ends together, close the seam downwards, and use your palm to press it into a dough that is thick in the middle and thin around the edges.

8. Turn the dough over, fill it with the red bean paste filling, seal the top and pinch it tightly. Place it on the table and flatten it with your palm. Cut it in four pieces with scissors.

9. Then cut a little more in the middle of each petal, so that there are 8 petals in total.

10. Use a sharp blade to cut a slit in the middle of each petal, cutting only the layer of dough above the filling.

11. Use two fingers to pinch the tail of each petal. Remember to pinch it tightly so that it will not unfold when baking.

12. Let me take a look at it again. Please forgive me for not taking the picture clearly enough.

13. Pinch all 8 petals and arrange them on the baking tray. Brush all the prepared flower-shaped pastries with egg liquid, sprinkle some sesame seeds in the middle and start baking.

14. Each oven has a temperature difference, so be sure to adjust it yourself. I use 170 degrees for 20 minutes, then lower the temperature to see if it’s colored and take it out.

15. I made another batch of peanut sesame crisps. The method is the same as above, but you don’t need to cut the petals.

16. Let’s make another portion of barbecued pork puff pastry. I use a large puff pastry bag, unroll the oily dough and wrap it in the puff pastry dough.

17. Wrap the dough and press the edge tightly with your hands.

18. Roll it up a little, fold it, cover it with plastic wrap and let it sit for 20 minutes. Repeat the process of unrolling and folding the dough again and let it soften for half an hour (it must be softened long enough to avoid breaking).

19. Once the dough is soft, roll it into a large dough sheet of even thickness. Use a ruler and a spatula to cut it into 8cm wide strips. Then cut it into 8cm long strips horizontally to form a square dough sheet. Put the barbecue pork filling in the middle of the dough sheet but don't put too much. Use your fingers to apply some egg liquid to the edges of the dough sheet. Fold the dough sheet diagonally to form a triangular barbecue pork pastry. Use a fork to poke small holes on the edges.

20. I forgot to take pictures of the following process. Place the prepared barbecue pork puffs on a baking tray, brush them with egg liquid, leave them for a while, brush them again, and put them into the oven. Bake at 170 degrees for 20 minutes, then lower the temperature and remove from the oven when they are colored. The time needs to be adjusted according to the size of the snack.

Tips

1. The amount of water in the oil dough should be adjusted according to the water absorption of the flour. Try to make it softer in winter so that it will not be too hard to wrap in the end.

2. 50g each of peanuts, sesame seeds and sugar. You can adjust according to your preference.

3. The barbecued pork filling can be made using my previous recipe for barbecued pork. Chop it into small pieces and add some barbecued pork sauce, sugar, and corn starch to make a thick sauce.

4. The fillings can be changed according to your preferences, such as purple sweet potato, sweet potato, various bean pastes, etc., whatever you like.

5. Preheat the oven for more than 10 minutes before baking.