When the peach blossom is in full bloom, it is best to eat a peach blossom crisp, which is super high in value, crispy and delicious. Have you learned?

Dim sum should be everyone's favorite. We always want to have some dessert to relax in our spare time. Generally speaking, in addition to taste, the most important requirement for snacks is face value. Unnice snacks generally seem to have no appetite. Only when you grasp the food in front of you from the face value will you have the desire to eat. Today, Bian Xiao will recommend a very good snack for everyone, that is Peach Blossom Crisp. In this peach blossom season, you must make a peach blossom crisp to taste. Don't miss it!

We need to prepare some necessary ingredients before we make peach blossom crisp at home. When we make it, the ingredients needed for the oil skin part are 150g medium gluten flour, 53g lard, 60g water and 20g powdered sugar. Among them, the ingredients needed for the pastry part are low-gluten flour 120g, lard 60g, and monascus essential oil 2-3g, and the ingredients needed for the filling part are monascus 400g. After preparing the ingredients, let's get down to business.

Step 1: First, let's make the oil skin. Add all the materials ready to make the oil crust into the bread machine and knead the dough until the surface of the kneaded dough is smooth and film-forming, then wrap it with plastic wrap and leave it for about 30 minutes. Then, the cake is ready. First, the low-gluten flour and lard are mixed together and kneaded into dough by hand. Then, drop the prepared monascus essential oil on the kneaded dough and knead them by hand until the color is uniform. After the dough is made, it is also wrapped in plastic wrap and put in the refrigerator for about 20 minutes.

Step 2: Then divide the bean paste into 25g balls, round the bean paste, cover it with plastic wrap and set aside. At this time, the oil skin woke up and took it out and divided it into sixteen portions, each of which was round, and the pastry was also divided into the same number of portions in the same way as the oil skin. Then roll out the oil skin and wrap the pastry inside. Be sure to pinch it tight. When finished, wrap it with plastic wrap and wake it for 20 minutes. Do this step for each one until they are all wrapped. After waking up again, roll each ball into a cow tongue, then roll it up from top to bottom, roll it into small rolls, and continue to wrap it with plastic wrap for 20 minutes.

Step 3: Continue to flatten after waking up, add the bean paste stuffing, roll it into a circle and flatten it, then divide it into five petals around with a knife, cut several times evenly, and then pinch out the shape of the petals with your thumb. When all five petals are pinched, put some egg liquid and black sesame seeds on them, and then bake them in the oven. After baking, you can eat it. This nice and delicious peach blossom crisp is ready. Although the process is a little troublesome, it is best to be beautiful and delicious. Let's do it quickly.