Our distinguished guest: Zhang YuciProfession: retirement
Introduction: Aunt Zhang is very practical and skillful. She not only cooks delicious Chinese private courses, but also a hand master on handicraft products. Now let’s wait to see her giving good account of herself.
Puff pastry with assorted nuts
This course is one of the pastas with ancient Peking characteristics. People who have eaten it have nothing but good to say of it. This course will bring you double enjoyment both for sight and taste.
Mother stock: wheat flour, walnuts, peanuts, almonds, dried apricot, preserved fruits, melon seeds
Accessories: sesame paste, brown sugar, refined white sugar
Key points:
1. First fry the assorted nuts for more crisp mouthfeel.
2. The proportion of brown sugar, refined white sugar and wheat flour should be 1:1:0.5 when kneading dough.
3. Spread sesame paste evenly, or the sugar will blow out when baking the pastry.
4. Nuts have protective effects on angiocarpy
5. Keep steaming the pastry with assorted nuts and sesame paste in a pot for half an hour.
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