How to make oil crust and pastry
Oil pastry and pastry are two common types of dough in Chinese pastries, which are especially indispensable when making pastries (such as egg yolk pastries, wife cakes, etc.). The oil pastry is responsible for wrapping the pastry. It is rolled and folded many times to form a layered pastry. This article will introduce in detail the production methods of oil crust and puff pastry, and attach structured data for reference.
1. How to make oily skin
Oil dough is the outer dough, which needs to have a certain degree of ductility and toughness. It is usually composed of all-purpose flour, water, fat and a small amount of sugar. Here are the detailed steps:
| Material | Dosage (taking making 20 pieces as an example) |
|---|---|
| all-purpose flour | 200g |
| clear water | 100ml |
| Lard (or vegetable oil) | 60g |
| fine sugar | 20g |
1.mixed materials: Put the flour, sugar and lard into a basin, add water in batches, and stir until it becomes flocculent.
2.Knead the dough: Knead the dough with your hands until smooth, cover with plastic wrap and rest for 30 minutes.
3.split: Divide the dough into 20 portions (about 18 grams each), roll into balls and set aside.
2. How to make puff pastry
Puff pastry is the inner dough, which mainly plays a layering role. It is usually made of low-gluten flour and fat, without adding water.
| Material | Dosage (taking making 20 pieces as an example) |
|---|---|
| Low gluten flour | 150g |
| Lard (or vegetable oil) | 75g |
1.mixed materials: Knead the flour and lard until there is no dry powder.
2.split: Divide into 20 portions (about 11 grams each), roll into balls and set aside.
3. Techniques for wrapping puff pastry in oil skin
1.Crispy buns: Flatten the dough, add the dough, and pinch it tightly with a tiger’s mouth.
2.Roll out: Roll the wrapped dough into a beef tongue shape, roll it up and let it rest for 15 minutes. Repeat this step.
3.Forming: Finally, roll the dough into a round shape and fill it with fillings.
4. Frequently Asked Questions
| question | Solution |
|---|---|
| Oily skin cracking | The dough is too dry. Add an appropriate amount of water or extend the resting time. |
| Pastry leaks out | The dough is not completely wrapped in the pastry and needs to be pinched tightly to close it. |
| The levels are not obvious | Uneven rolling force or insufficient folding times |
5. Tips
1. Lard has the best shortening effect, but butter or vegetable oil can also be used instead.
2. Keep the ambient temperature at around 20°C during operation to avoid melting of grease.
3. The dough needs to be relaxed after each rolling to prevent shrinkage.
Once you master the methods of making puff pastry and puff pastry, you can easily make all kinds of puff pastry. Please pay attention to the details during practice. I wish you the perfect puff pastry!
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