Golden Bell Pomelo Pastry
Ingredients
Egg 1 piece
Unsalted Butter 125 grams Sugar Powder
80 grams
Apricot Kernels Almond Flour 20 grams
Low-gluten Flour 250 grams Salt
3 grams
Golden Bell Shell Pastry Steps
1. Filling:The filling was purchased from a baking club, and to enhance the texture, some raisins soaked in rum were included. While preparing the filling, remove the dough from the refrigerator and let it thaw outdoors.Baking Club Raisins dry were used to add a surprise when bitten into while eating, bringing an unexpected taste experience. After shaping the filling into small balls, place them on the dough to be baked later. Prepare the dough by adding sifted salt, almond flour, and low-gluten flour to the creamed butter and eggs.
2. Dough: Cream softened butter at room temperature, gradually add sifted sugar powder until it becomes off-white, then mix in eggs thoroughly.
3. Add sifted salt, almond flour, and low-gluten flour from step 1, knead into a dough.
4. Divide the dough into small portions and roll them out to about 3 cm thick.
5. Use 35 grams of dough and 20 grams of filling per piece.
6. Wrap the dough around the filling.
7. Mold: Lightly dust a mold with flour for easy removal.
8. Brush an egg wash evenly on the shell-shaped dough before baking to make it look more appealing.
9. Shell Pastry Brush Egg Yolk liquid, making the finished product look more attractive after baking.10. Preheat oven at 180°C for 20 minutes.
TIPS This dough is leftover from a previous tart crust. A brief review of the process: The pastry can be mixed thoroughly and portioned into bags, then stored in the freezer for up to one month. Thaw it in the refrigerator before use.
Tips
This time, I used pie crust leftover from a previous tart case making, revisiting the process. You can mix the pastry dough more thoroughly, portion it in plastic bags, and store it in the freezer for up to 1 month. Thaw it in the refrigerator before use.
