[Liaoning] Swan Pastry

1. Bake peanuts at 180 degrees in the oven for 12 minutes, then remove and peel. Prepare ingredients such as water and oil skin: 250g of medium gluten flour, 40g of corn oil, 40g of fine sugar, 25g of egg liquid, and 90ml of purified water. Pastry: 200g low gluten flour, 90g lard, 18g corn oil. Filling: 230g rose sauce, 200g cooked peanuts

2. Grind 200g of peeled and cooked peanuts into powder using a blender. Mix 200g of peanut powder with 230g of rose sauce evenly and divide into 12 equal parts.

3. Knead the oil skin and pastry ingredients into smooth dough, and place them in a container covered with cling film to relax for 30 minutes.

4. Take out the loose water and oil skin, and divide the pastry into 12 equal parts.

5. Take a water and oil skin and roll it out into a circle, then wrap it in pastry

6. Pinch and seal tightly like a bun.

7. Pack them together with the mouth facing downwards and cover them with cling film.

8. Take a dough and roll it until it is tongue shaped. Roll them up from top to bottom, stack them together and cover them with cling film.

9. Roll them up one by one, let them sit and relax for 20 minutes.

10. Take a loose dough roll, fold it up, and press it down. Roll it out again in the shape of a long bull tongue. Roll them up from top to bottom, stack them together and cover them with cling film.

11. Take a dough roll, press it in the middle, and flatten both ends together.

12. Roll it into a round piece and wrap it in the rose filling

13. Squeeze and seal the buns tightly at a glance, and stack them together with the seal facing down. At this point, preheat the oven at 180 degrees and turn the heat up and down.

14. Take a dough with the filling wrapped inside, press it with your palm, and roll it out until it is round.

15. Cut the dough cake in half with a knife and divide it into two parts.

16. Cut three times along the cutting surface for shaping, roll up one end as the swan's head, and the rest as the swan's wings and body.

17. Put the prepared swan pastry into the baking tray, shape it, and send it to the oven for baking.

18. Baking: Bake over 180 degrees heat for 15-18 minutes. Once cooked, it's ready. The fragrant swan pastry is out of the oven