Small pastry fillingPastryA type of snack originating in Jining, HubeiMade fromand is now patented, trademarked, and tastes similar to Su-style mooncakes.Mooncakesand other flaky doughsPiesare also similar, with a layered, crispy texture and fillings that can be paired with red bean paste,sesame seeds,，and other ingredients.Five-flavor small pastry

Ingredients

PreparationOrdinary

Flour250g, water 125g,Low-gluten flour200g, five-flavor filling 700g, sugar 25g,lard140g.Methods and steps

1 Mix

medium-gluten flour150g, powdered sugar 30g, and knead until smooth, add water 125g, add 40g of lard, and knead into a smooth and soft dough, cover and let rest for 20 minutes;2 Mix low-gluten flour 200g and 100g of lard, first mix with chopsticks, then knead by hand, and finally knead into a dough, forming an oily dough, cover and let rest for 20 minutes;

3 Divide the two doughs into two parts, each part is 22g of water dough and 15g of oily dough, and 35g of five-flavor filling;

4 Take one piece of oily dough, flatten it, and wrap it with one piece of oily dough, tighten the edges, and fold it so that the edge is facing down;

5 Roll out into

a tongue shape, turn it over, and roll it up from top to bottom. Repeat for the other parts, and let it rest for 15 minutes;6 Take a small roll, flatten it, and evenly roll it out into a long and thin shape, turn it over, and roll it up from top to bottom. Repeat for the other parts, and let it rest for 15 minutes;7 Take one roll, roll it out into a circle, and wrap it with five-flavor filling, tighten the edges;

8 Shape into a circle, fold the edges down on the cutting board, and gently press and flatten it. Place the finished raw pastries individually in a pre-prepared baking sheet;

9

Oven

Preheat to 170 degrees, use the middle layer, bake for 10 minutes, flip it over and bake for 7-8 minutes, then flip it over and bake for another 7-8 minutes until the sides are crispy;Meat flossSmall pastry

Ingredients preparationOily: 150g of ordinary flour, 60g of lard, 25g of fine sugar, and 42g of water;

Oily dough: 100g of ordinary flour, 50g of lard;

Porkin a suitable amount,egg yolkhalf an egg, and a suitable amount of black and white sesame seeds.Methods and steps1 Put all the ingredients for the water dough into one place and knead into a smooth dough, divide the dough into 8 or 9 equal parts, and let it rest for 15 minutes;

2 Knead all the ingredients for the oily dough into a smooth dough, and divide it into the same number of parts as the water dough;

3 Take one small dough of the water dough, flatten it, wrap it with the oily dough, tighten the edges, and fold it so that the edge is facing down, and use a rolling pin to roll it into a long ellipse;

4 Roll up the ellipse from top to bottom, and then roll it out again with a rolling pin, and roll it into an ellipse again;

5 Finally, roll it out into a circle, and wrap it with

red bean paste

filling, knead it into a ball, tighten the edges, and fold it so that the edges are facing down, and gently flatten it, and brush it with egg yolk;

6 Evenly sprinkle sesame seeds on the egg yolk, and put it in the preheated oven at 200 degrees, and bake for 20-25 minutes until the surface is a beautiful golden yellow.

Red bean pastry

Ingredients preparation

Flour in a suitable amount, lardRed bean pastein a suitable amount, vegetable oil.

Methods and steps

1 Mix flour, lard, and water to form a dough;

2 Mix flour and lard to form a crispy dough, with a ratio of 5:3 for crispy to dough;

3 Wrap the crispy dough in the dough, tighten the edges, and flatten it with a rolling pin;

4 Roll it up again and flatten it again, repeat 2-3 times;

5 Finally, roll it out into a circle, and wrap it withred bean pastefilling, tighten the edges, and gently flatten it;

6 Brush oil on the electric pan, and put it in, bake for about 5-6 minutes, open it and flip it over, then bake for another 5-6 minutes, and bake both sides until it is golden yellow.