A happy life leads to how to make dregs of shortbread

300 grams of plain flour, 3 grams of yeast, chopped black sesame seeds, five-spice powder, salt, a little chicken essence 1, and noodles 1, use warm water to melt the yeast powder and leave for 5 minutes, then use the water and noodles integrated with yeast powder, first beat the noodles into snowflake flakes, and then knead them into a ball. This dough is softer than the usual rolled dough. 2. Cover the kneaded dough with plastic wrap, then cover it with a damp cloth and place it in a warm place to ferment for 40-60 minutes.

2. Make soft puff pastry To make puff pastry, of course, you need puff pastry, and the method is very simple. This can be done while the noodles are fermenting. Pour an appropriate amount of oil into the pot, burn until cooked, then pour it into a bowl, add crushed black sesame seeds while hot, stir evenly and call an appropriate amount of five-spice powder, salt, a little chicken essence, and then sieve in the flour in batches and mix it into a porridge-like oil batter.

3. Make shortbread 1. Roll out the dough into large slices (not too thin, or not easy to leak out of the shortbread).

Crisp (amount, depending on personal preference, if you like to be soft, you can wipe more, if you are afraid of fat, you will wipe less) 2. Fold one-third of the left dough sheet to the right, and fold one-third of the right dough sheet to the left (these two steps, depending on personal preference, can be reversed).

3. Fold the folded dough sheet upwards by one-third, and then fold the other one-third of the folded dough sheet downwards (these two steps can still be reversed in order). Then gently flatten the freshly folded dough, then roll it out, spread it with a layer of puff pastry again, and start rolling it up, centering the rolled dough on one end to surround the city in a circular shape. Then press the deviation 5, the rice cooker is preheated, and then brush a layer of oil on the bottom and inner wall of the rice cooker, put in the finished dough cake, and press the rice cooking button.

Fourth, the pancake After the pancake is put in, the switch of the rice cooker will cook the rice again and jump to keep warm, at this time, don't care about it, wait for 15 minutes, open the lid of the pot, and try to turn the underground side can be turned, if it can be turned, turn it over. At this time, be careful not to burn the inner liner of the rice cooker. Then press the cooking button, jump to the temperature after 15 minutes, there is a shovel to press the cake, if the rebound is good, it means that it is cooked, and it can be out of the pot.

You can go to a professional school to study, and there are professional teachers to teach.

Crispy cakes are named after special fat crisps, which are characterized by golden color, clear layers, crisp but not broken, oily but not greasy, crispy and palatable.

Method 1: Prepare the ingredients.

Flour, dried plum vegetables, diced pork fat, sesame seeds, fermented noodles, vegetable oil, starch syrup, refined salt, alkaline noodles.

Steps: 1.Add the diced pork fat and meat to the moldy dried vegetables and refined salt to mix into the filling, add the flour to warm water and stir well, spread it out and cool it, take out an appropriate amount, put in the same amount of leavened dough, and knead it evenly and thoroughly.

2.When the fermented dough is elastic and spongy, mix it with lye, knead it thoroughly, and roll it out into a rectangular dough. Smear a layer of vegetable oil, sprinkle with flour, wipe it well with your hands, then roll it up from top to bottom, roll it into a long circle, knead it into a dough, press it into a thick middle and thin round skin with a thin side one by one, wrap it with the filling, fold it tightly, put it on the board with the mouth facing down, and then roll it into a round cake, brush it with syrup, sprinkle with sesame seeds, that is, the cake blank.

3.When the yellow sand cake oven burns charcoal, so that the furnace wall is heated to about 80 degrees Celsius, the cake blank is pasted on the furnace wall and baked for ten minutes, the furnace door is closed, the charcoal fire is surrounded by tiles, the furnace mouth is covered with iron sheet, and then simmered and baked for half an hour, and then the furnace fire is all cleaned, and then baked for 2 hours, you can take food, cool the packaging.

Method 2: Prepare the ingredients.

Kilograms of white flour, grams of alkaline flour, kilograms of rapeseed oil, 50 grams of peppercorn oil.

Steps. 1.Cooking: Heat 250 grams of rapeseed oil in a pot, remove from the fire, slowly pour in 750 grams of white flour and stir quickly, then put it in a pot for later use.

2.Mix the dough: Pour all the remaining white flour into the basin; The alkaline noodles are boiled with kilograms of water (60% cold water, 40% boiling water), first pour 60% alkaline water to repeatedly reconcile the noodles, then pour in 25% warm water, knead into a hard dough with a glowing surface, and then sprinkle the remaining alkaline water into it, and press it on the dough with a fist to make the alkaline water penetrate into the noodles.

Then move the dough on the panel and knead it vigorously until it is tough, stretch it into long strips, smear it with clear oil, and pick 100 pieces of flour agent weighing about 65 grams, in order to prevent sticking, each flour agent can be smeared with some oil, and then kneaded into long strips of about 12 cm one by one.

3.Cake making: flatten the long strip that is kneaded, and then roll it into a dough sheet about 5 cm wide with a small rolling pin, smear it with gram puff pastry and sprinkle it with pretzel one by one, pick up the right side of the dough, pull it outward, and then fold it up according to three folds, each fold is about 20 cm long, and then roll it from right to left, when rolling, you should use your right finger to pull it slightly, and pull it wide on both sides of the dough sheet with two fingers of your left hand, and roll it into more than 10 layers while pulling it, and then pull the remaining noodles long and thin, smear it with puff pastry, and twist it into a snail shape (1 shortbread must be about 4 meters long).

4.Topping: Press the dough into a small round cake with a thin center and a diameter of about 7 cm.

Pour 50 grams of oil into the pan, and arrange the small round cakes one by one in the pan, and distribute the fire under the pan evenly. Scattered around. The fire on the pan is concentrated in the center of the pan, so that the heart of the shortbread can be lifted and it will be raised.

After about 3 minutes, take away the pan, pour 50 grams of oil on the shortbread, change the position one by one according to the fire color to prevent burning, and then cover the pan, and after 1 minute, turn over the shortbread and change the position to achieve a uniform fire color, and the two sides are crispy and yellow.

Making your own is not necessarily delicious, and it is time-consuming, and I think it's better to buy and eat.

No matter how unpalatable it is, it's not difficult to eat it yourself, but it's not difficult to eat things like ovens and stoves. ? I think Yongkang's meatloaf is delicious, with thin skin and thick meat.

Of course, there are also very famous Jinhua shortbreads, and you don't need to add baking powder to make shortbread. Baking powder is an additive used to ferment soft pasta. There are many ways to make shortbread and pasta, such as shortbread made with dry oil shortbread and water shortbread, which is a more traditional way to make shortbread.

Water puff pastry is made of flour + water + oil; Dry puff pastry is made by "rubbing" with grease + flour. In addition, there are two kinds of puff pastry, and the method of "wrapping puff pastry" is used to wrap the dry puff pastry in the water and oil puff pastry dough to make puff pastry. When wrapping puff pastry, it is necessary to pay attention to the proportion of two kinds of puff pastry, generally 40% of dry puff pastry, 60% of water puff pastry, or 50% of each, depending on the climate change, production technology, cooking (e.g., baking or baking, etc.) method and other factors.

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