Celebraing the Tradition

Happy Dragon Boat Day!

I'm curious who at what time made this translation.It must be long ago,because glutinous rice dumpling obviously contributes more to this holiday nowadays,for some people,all the tradition lies in a dumpling.

Needless to say,traditional holidays are also losing their meanings,people no longer do that something for the same purpose but for following a trend.How many youngsters actually knows the background of Dragon Boat Day(DBD)?

DBD can't go without glutinous rice dumpling.This year I'm eating Daoxiangcun®'s,a redoubted brand,every Beijinger has got something on this term.A dim sum lover like me can never thank it too much.You know what's behind this hundred-year brand only after one try.There's no chance to get disappointed.From her I learned the power of frame.There's never a day one of the chain stores is not crowded.I usually prepare such festival foods at least a week earlier,because as the day drawing near,the line gets longer,it normal for a one-block long queue lines from the gate.
Making a glutinous rice dumpling is nothing complex,the most difficult part is wrapping.I'm not a big fan of this dim sum,I guess it's because the filling was too little.Today we can find in stores almost all such festival foods except my favourite--moon cakes.This may be forgivable because good moon cakes must be prepared by hands and are considerably time and space consuming to get the best flavour.I shall say more on it on Mid-Autumn Day.
I also made some traditional multi-layer pastry--remember the Chinese pastry I've mentioned before?If you like it,there's even more:try to use this method on your danish bread,it saves your butter,time and electricity(fridge-free),for people like me,flavours can be modified variously by adding drink powder to the oil dough without bothering the yeasts so that the bread is good enough eating alone!
Chinese multi-layer pastry:
flaky dough:
50ml soy oil
100g sugar
a pinch of salt
250g flour
30g baker's milk powder
100ml water
Mix the above ingredients,knead until smooth.Divide into 32 portions.Roll each one into thin round.
oil dough:
150ml soy oil
100g sugar
a pinch of salt
250g flour
Mix until well blended.Divide into 32 portions.
filling:
32 salted egg yolks
500g date paste
Wrap each egg with date paste(get yourself some good material so that it'll be easier to work).
Wrap each oil dough with flaky dough.Roll each into thin round.
Roll up from one side,press each portion flat.
Roll out each portion length wise,roll up like jelly roll.
Repeat the roll out and roll up steps.
Place a portion edge on top,press with hand,and roll into thin round,wrap 1 portion filling.
Continue with the remaining dough.
Bake at 200C until slightly browned.
This may not assemble puff pastry as it is somewhat tend to be crispy.As for the oil,lard work best,however,butter is also allowed.
Chinese style chocolate Danish:
bread dough:
400g bread flour
2tbsp sugar
2tbsp instant dry yeast
1tsp salt
30g unsalted butter
50g baker's milk powder

oil dough:
400g bread flour
200g sugar
200g soy oil(butter is preferred)
1tsp salt
Mix until well blended,use as he wrap-in butter.
I'm getting busy as my finals are coming,god bless me on this!

filling:
350g milk chocolate

Follow the way of normal danish making,just notice that there's no pause among the 3 folds.