Share a bite with you [Zongzi Crisp]

Cooking Instructions

1. Making zongzi is a inherited craft, and I haven't been able to do it since I was a child, but as a Chinese pastry chef, zongzi steamed buns are already a classic. A friend sent me a zongzi crisp for me to try, so I can try it if I think about the shape of the zongzi crisp.

   

2. The dumplings are crispy

   

3. 1. Prepare the dough. The material of the water and oil skin is mixed evenly and kneaded until the surface is smooth. Mix well with the puff pastry and form into square slices. (Modulating the dough is not repeated to shoot, refer to pear crisp production)

   

4. 2. Wrap the crisp. Wrap the puff pastry in the rolled water-oiled skin, tighten the opening and face down.

   

5. 3. 1st rolling and folding. Gently roll out the wrapping puff pastry into a rectangle about 30cm long. It is about 20cm in width. Then 3 folds.

   

6. 4. 2nd rolling and folding. Gently roll out the wrapping crust into rectangular slices about 30 cm long and 20 cm wide. Then make 3 folds.

   

7. 5. 3rd roll and fold. Gently roll out the wrapping crust into rectangular slices. Then make 3 folds.
   The final size can refer to 9*16cm, if it is not enough, the rolling pin will be trimmed.

   

8. 6. Cut the puff pastry. Roughly measure it with a ruler and divide it into 4 equal portions of 4cm wide puff pastry.

   

9. 7. Stack the crisps. Spread water on the puff pastry slices appropriately, leaving the last one without water, and then stack them on top of each other to become a puff pastry piece. Wrap in plastic wrap and refrigerate for 30 minutes.

   

10. 8. Cut the puff pastry. With the puff pastry layer facing outward, use a sharp knife to cut out about 0.3 cm thick puff pastry slices, about 8 pieces. (If you can cut it, you can cut it, and if you can't cut it, it's not reluctant, how many slices can be cut.) ）

    

11. 9. Stuffing. Mix the bean paste with peanuts and divide it into 5g weights, wrap 5g of egg yolk, a total of 10g/8 fillings, and then make the shape of rice dumplings. Take a piece of puff pastry and spread it with egg wash (sticky), put the filling and wrap it up to form a small rice dumpling.

    

12. Tie a rope at the end.

    

13. 10. Heating.
    Heating method 1 - Oven: Bake in the oven at 170°C for 20 minutes until the surface is crispy.

    

14. Heating method 2 - frying: oil temperature 150°C, fry for 4 minutes until the surface is crisp and firm.

    

15. It is a little difficult to make
    zongzi cake together, and secondly, there must be a sharp knife, and the knife work can not be bad, you can try, don't be discouraged if you can't do it.
    The most important thing is the blissful pleasure when you enjoy food together.

    

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