Today I would like to share with you a classic Chinese dim sum - white skin crisp. White skin crisp, also known as one of the "Beijing Eight Pieces", is one of the representatives of the court dim sum. It has a crispy outer skin and a sweet filling, and when you bite into it, the layers of puff pastry are scattered, full of fragrance, and it makes people have an endless aftertaste.
Make mung bean paste
Ingredients: 250 grams of peeled mung beans, 110 grams of rock sugar, appropriate amount of corn oil.
Mung bean paste is the soul filling of the white skin crisp, so the production of mung bean paste is particularly important. First of all, wash the mung beans, change the water several times, and then put them in the refrigerator to soak overnight. The next day, drain the mung beans, put them in a steamer and steam them, and the steamed mung beans will become powder with a pinch of your fingers. Puree the steamed mung beans and rock sugar in a food processor. Finally, put the crushed mung bean paste into the wok, add corn oil and stir-fry in batches, and the fried mung bean paste can be hugged into a ball.
Make oily skin
Ingredients: 270 grams of all-purpose flour, 45 grams of caster sugar, 135 grams of water, 87 grams of lard, 2 grams of salt.
Oily skin is the other soul of white crisp. First, put all-purpose flour, caster sugar, water, lard and salt into a cook's bucket and knead it into a smooth dough to form a glove film. Remove the dough, cover with plastic wrap and refrigerate for 1 hour.
Make the puff pastry
Ingredients: 180 grams of low-gluten flour, 80 grams of lard.
Puff pastry is the key to a crispy white skin. First, put the cake flour and lard together, rub them with your hands, mix them well, mix them together, cover with plastic wrap and refrigerate.
Wrap the puff pastry roll and wrap the filling
Take an oily skin and press it flat, wrap it in a puff pastry, pinch it tightly, and roll it into a round ball. Once all is wrapped, take a piece of dough, roll it out into a cow's tongue shape, and roll it up. When all is done, relax for 10 minutes. Roll out the roll again, take a dough roll and roll it out. Once all rolled is done, relax again for 10 minutes. Once all wrapped, cover with plastic wrap and refrigerate for 15 minutes.
Take a loose dough and press the ends into the middle. Roll it flat with a rolling pin, wrap it in mung bean paste, pinch the bottom tightly with a tiger's mouth and roll it round, close it down, press it lightly, put it in a baking dish, and use a grinder to dot red velvet.
6.Baking
Preheat the oven at 180 degrees for 20 minutes, put the finished white puff pastry dough into the preheated oven, then adjust the temperature to 160 degrees and bake for 25 minutes.
Tips:
The white puff pastry should be white to look good, the temperature should not be too high, and it should not be baked brown.
Adjust the baking time according to the size of the dough you make, master the heat and color it is great, and you love the finished product baked!
To make puff pastry, including egg yolk crisp, the room temperature must be low and the hand temperature must be low, otherwise it will melt away while wrapping The temperature is too high and it is easy to mix the crisp.
Be sure to cover with plastic wrap at every step of the operation to prevent drying.
The preparation of white skin puff pastry may seem complicated, but in fact, as long as you follow the steps, it is still very easy. As long as you master the temperature and technique, you can make a crispy and sweet white skin crisp.
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