The method of making Lushan cookies

How to make Lushan Xi Pi?Pies are delicious? In fact, the method of making Lushan Xi Pies is not complicated. You just need to prepare the ingredients and tools according to the recipe below,and follow the steps one by one. You will definitely learn how to make Lushan Xi Pies and create a delicious treat for yourself!

Lushan Xi Pies Ingredients Introduction:Main ingredients: Introduce

Egg: (one)

Salad oil (20 grams) Sugar (30 grams) Yeast (one packet) Flour: (180 grams)Milk: (30 milliliters) Lushan Xi Pies making process:Step 1. Prepare the ingredients. Step 2. Put the materials in order of egg, oil, sugar, flour, yeast into the bread machine.

Step 3. Knead until a smooth dough forms; no need to stretch the dough. Place it back in the bread machine for natural fermentation.

Step 4. Ferment until twice its size.

Step 5. Divide evenly into six portions.Step 6. Take one portion and flatten it with a rolling pin to form a thin, tongue-like shape. Step 7. Roll tightly from bottom to top.

Step 8. Rotate 180 degrees and flatten again with a rolling pin.

Step 9. Roll tightly from bottom to top once more.

Step 10. Press the center with your finger to form a round dough ball (if you have made Chinese pastries before, you'll know this is similar to making puff pastry).

Step 11. Seal the edge tightly to prevent it from expanding during fermentation.Step 12. The first time you make it without filling; traditional ones also don't have fillings. But isn't it your way of doing things? Prepare some peanut paste and red bean paste for next time. Don't you think these little white fat buns are adorable?

Step 13. Place on a baking tray, slightly flattened.

Place the pies according to six muffin molds. Why? (I just used the mold to press down on the dough and prevent it from puffing up into steamed buns.)

Step 14. Use a mold to keep the dough flat; if you have other non-sticky items, they can also be used.

Step 15. Preheat the oven at 150 degrees for 15 minutes.Step 16. Bake and enjoy one right away; it will have layers that are clearly visible. This is due to rolling twice.

Step 17. Urged by mom, quickly take a photo of the cover before they're all gone.

Additional tips:It's recommended to use bread yeast as it can withstand high sugar content; I used ordinary Angxi yeast and fermentation was quite slow. If using an electric griddle instead of an oven, be sure to cook on low heat!If no mold or alternative is available, turn the oven on only for the bottom element. After ten minutes, flip and continue baking. Don't you like such chubby little white buns?

Place them in a baking tray and gently flatten them. The distance between the biscuits follows the six-compartment muffin mold I used; why is that so?

Use the mold to press down on the dough to prevent it from rising into steamed buns.( Ĭ ^ Ĭ ) Of course, if you have other objects that won't affect baking, they will work just as well.

Place them in a preheated oven at 150 degrees for 15 minutes.

Did I eat one right away? Can you see the layers inside? That's the result of rolling it twice.

Quickly take a photo for the cover design; Mom is urging me to do so. Soon, they will all be gone ヽ(ｏ` ′ｏ)ﾉ

1Tips:

Suggest using bread yeast, which can tolerate high sugar levels. I used ordinary Anyi yeast and found that fermentation was rather slow.

If you don't have an oven, use a non-stick griddle on low heat! Low heat, low heat, low heat!

If you don't have molds or other substitutes to press down the dough, turn on only the bottom heating element of the oven and flip them over halfway through the baking time.