Chinese Balloon Flower Pastry Cake/ 国潮桔梗花酥

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此配方可做8个花酥
油皮：
黄油 38g
砂糖30g
中筋面粉 90g
温水38g
油酥：
低筋面粉 95g
黄油55g
馅料：40g*8个
注意开酥温度在20度左右
🥮油皮制作:
1. 软化好的黄油加入白糖混合均匀，加入面粉，
面粉和黄油混合揉成颗粒状
2. 加入温水，面团混合到不粘盆，保鲜膜盖好
静置 30分钟
3. 静置好的面团揉成光滑的面团
4. 油皮分4份每份 47g, 剩下油皮调成黄色
🥮油酥制作：
1. 黄油室温软化 ，加入低筋面粉混合成光滑的面团
2. 分成2份，调色，紫色72g, 白色72g
3. 白色分成 6g✖️4, 紫色分成18g✖️4, 白色12g✖️4, 各搓成条
🥮合体
1. 油皮擀开包上油酥白紫白各一个，封口包紧防漏，保鲜膜静置15分钟
2. 第一次擀开案板撒粉防粘, 接口朝下，擀开至大概25-30cm左右，有气泡的话戳破挤出，从长度长的一头卷起形成长卷， 盖保鲜膜静置15分钟
3. 第二次擀从中间往两头擀，重复擀皮达到一定的长度约65-70cm，从短的白色一头卷起，天气热的话卷好后冰箱冷藏10分钟
4. 用美工刀片平分两份切开，不能来回切，不然切面会不平整，切好盖保鲜膜静置10分钟
5. 撒些手粉在台面，拿一份切面朝下压扁压圆擀开擀圆，会自然形成碗状，放入馅料，包上馅料封口整圆，盖保鲜膜静置15分钟
6. 包好后稍微压扁一点，用刮板先轻轻压5条纹路，确保是平均的5瓣花，然后把纹路尽量压深，要用巧劲注意不要把面皮切开了，把每瓣花瓣捏成尖尖的
7. 黄色油皮擀开，用星星模具压出花蕊，贴上
8. 参考温度: 上下火，预热10分钟，150度20-25分钟
收藏方式：
新鲜出炉是最好吃的，室温3天内吃完，因为自炒馅料没防腐剂。吃前空气炸锅150度5分钟让酥皮回酥。
冷冻保存: 放凉透收密封容器，吃前空气锅140度10分钟，酥皮回酥，放至温热吃。
Recipe makes 8 cakes
Dough 1:
Butter 38g
Caster sugar 30g
All-purpose flour 90g
Warm water 38g
Dough 2:
Soft cake flour 95g
Butter 55g
Filling: 40g✖️8
Note :
The operating temperature is about 20 degrees
Dough 1
1. Add sugar in room temperature soften butter, mix well
2. Add flour, mix and rub until resembles a sand like texture
3. Add warm water, mix until it came out of the bowl clean, Wrap up with cling wrap and rest for 30 mins
4. Knead into a smooth dough, divide into 4 portions, each 47g, turn the rest of the dough yellow for stamen
Dough 2
1. Soften room temperature butter, Add soft cake flour and mix into a dough
2. Divide into 2 portions, white 72g, purple 72g
3. Divide dough into 12 portions, white 6g✖️4, purple 18g✖️4，white 12g✖️4, shape into short strips.
Put everything together:
1. Roll out dough 1 and put in dough 2 white-purple-white, Seal tightly to prevent leakage, cover with cling wrap and rest for 15 mins
2. Smooth side up, roll out dough to around 25-30cm long, poke and squeeze out bubbles if there is any，start rolling up from the long side, rest for another 10-15 mins
3. Roll out from the middle to either side, continue rolling until you reach a length of 65-70cm, roll it up from the dark pink end, If it's warm in your place, chill it in the fridge for 10 minutes.
4. Cut with a sharp blade one cut down, do not cut back and forth, otherwise the faces will be uneven
5. Put dough cut-side down, Flatten and roll out the dough，it will naturally form into a bowl
6. Wrap up fillings, cover with cling wrap and rest for 15 mins
7. Squish it down a bit, use a scraper to gently press 5 lines to ensure an even 5 petals, then press the lines as deep as possible, be careful not to cut through the pastry, then shape them into star-like flowers .
8. Oven temperature: preheat for 10 minutes, 150 degrees 20-25 minutes
Storage Method: Best eaten when freshly baked. Consume within 3 days at room temperature. Best way to consume: Air fryer 150 degrees for 5 minutes to allow the pastry to return to crisp.
Freezer storage: Cool thoroughly then store in an airtight container, To consume: put in air fryer at 140 degrees for 10 minutes, pastry would return to crisp.
#蛋黄酥 #国潮#中式點心 #中式面点 #花酥#螺旋酥#chinesedessert #chinesepastry#千层酥

[@fitriRia7755]

Aku senang menemukan Chanel anda. Cantik. Terima kasih sudah berbagi resepnya ❤🎉

[@user-bw4wi8ox7b]

تسلم يديك على هذه الوصفه اللذيذه يبدو انها رائعه أنا صديقي جديده في انتظارك احلى لايك

[@annalai2056]

我有按讚分享出去開啟小鈴鐺

[@user-lp8or1ic9s]

工具迷稱是什麼

[@dramame123]

這花酥美呆了！嫦娥都想下凡嚐嚐～

[@magdalenajulia3768]

what is soft cake flour? What flour?

[@wanchiaotsai2159]

只是換顏色，，，，

[@CoCo-pk2wm]

馅料和桃花酥一样的吗？