Egg puff pastry (Chinese New Year dim sum)

Cooking Instructions

1. Put 150 grams of plain flour in the bowl, 2 grams of baking powder, beat an egg, 35 grams of water and stir into a flocculent, add 10 grams of oil, knead into a smooth dough, about 5 minutes, it will be very smooth, the dough is relatively soft, wrap plastic wrap to prevent water loss, (water surface is completed)

   

2. Pour 200 grams of plain flour, 2 eggs, 40 grams of sugar, 35 grams of cooking oil into a bowl, stir into a flocculent, and knead into a dough (if you don't like sweet, you can put 2 grams of salt instead)

   

3. On the surface of the water, put the puff pastry together and put the plastic wrap to rise for about 30 minutes

   

4. After the water surface is proofed, sprinkle the panel with dry flour to prevent sticking, first knead the water dough into long strips, then cut it in half, and take out a soft round.

   

5. Roll out the rectangular dough sheet thinner, and roll the two pieces of water into the same size, like the thickness in the video

   

6. The oil surface is also rolled out to the same size, and the roll is slightly thicker

   

7. Put a piece of water first, then an oil surface, then a piece of water, and gently roll it out a few times with a rolling pin (in order to stick it firmer)

   

8. Cut vertically into strips, then horizontally into small squares

   

9. Take out a piece, dip the two ends with water, then fold in half, pinch the two ends, the back ends are also stained with water, and then fold in half, and a green billet is ready

   

10. The oil temperature is 5 into the hot pot to start frying, just under the pot do not stir, after the shape is slightly stirred, the whole process is the smallest fire, the fire is easy to clamp, take out and eat