The method of making simulated walnut pastries
Simulation nucleus peach how to make it delicious? For home cooking, the editor of the Cookery website provides a homemade simulation of peach kernel pastries.Ingredients？Cooking Network Simulated Peach Kernel Pastry recipe guide allows even novice cooks to prepare tasty and appealing simulated peach kernel pastries at home.
Introduction to Simulated Peach Kernel Pastry ingredients
Main ingredients:
Water-oil dough:medium flour 45g pork fat, 5g sugar, 10g cocoa powder, 65g hot water(150g) Oil pastry: medium flour (112g), cocoa powder (8g), pork fat (60g) Filling: roasted walnuts (200g)milk syrup 35g sugar powder,butter(40g)
Steps to make simulated peach kernel pastry:
1. First, prepare the filling: weigh and place sugar powder and milk syrup in a bowl, put walnuts in a zipper bag, cut butter into small pieces.
2. Use a rolling pin to crush the walnuts into small pieces.
3. Cut the butter into small pieces,microwave for about 30 seconds until liquid.
4. Mix the walnuts and butter with sugar powder and milk syrup in the bowl. Stir evenly with a spatula.
5. Divide the mixture into 12 equal parts, press tightly to form balls, cover with plastic wrap and refrigerate for later use.
6. Next, make water-oil dough, add all ingredients to a mixing bowl, start using a stand mixer in kneading mode. Knead until it forms a ball.
7. Prepare the oil pastry by placing all materials in a mixing bowl and shaping with a spatula.
8. Cover both water-oil dough and oil pastry with plastic wrap and let them rest for half an hour.
9. Evenly divide both water-oil dough and oil pastry into 12 parts each.
10. Take one piece of water-oil dough, flatten it, place oil pastry on top.
11. Fold the water-oil dough using your thumb as a base to enclose the oil pastry.
12. Make sure the seam is sealed and round, place seam side up.
13. Use a rolling pin from the middle upwards and downwards to flatten.butterfly shape. Roll it back from top to bottom after turning 90 degrees.
14. After rolling back, gently press the center with your fingers.
15. Push the edges towards the center indentation.shape as shown.
16. Place seam side up and push down in the middle with your finger.
17. Gently push the two sides of the dough inward to the center depression. Shape as illustrated.
18. Roll out the dough, place walnut filling inside.like wrapping buns. all 11 remaining and cover with plastic wrap for later use.19. Start shaping the appearance of the walnuts now.
Take one filled dough ball and roll it into an oval shape.20. Make a line in the middle by pinching
21. Press this line using a toothpick, gradually pushing as you go to form the desired pattern.
22. Pinch four lines on each side symmetrically.
23. Use the larger end of a toothpick to create irregular holes, making them deeper.
24. Line a baking sheet with parchment paper and preheat the oven to 180 degrees.
Prepared all remaining dough balls in this manner and cover with plastic wrap for later use.25. Place the shaped walnut pastries on the prepared baking sheet, bake at 180 degrees for 20 minutes under both top and bottom heat. 26. Once baked, let them cool before serving.27. Final product images.
Tips:Different brands of flour have different absorption levels, adjust hot water as necessary.
Be cautious when kneading with your hands due to the hot water; use chopsticks initially to mix until a shaggy dough forms and cool before handling by hand.
2Oven characteristics vary, this temperature is for reference only.
Pinch lines higher and create deeper holes during shaping as they may not be clear after baking.
Be careful not to burn your hands when kneading the dough with hot water; first stir it with a spoon until it forms a shaggy dough.
Oven temperatures can vary, so these are just references.
When pinching the lines for the walnut, try to pinch higher and poke deeper; the walnut cookie will expand during baking, making the previous shape less noticeable.
