The method of making shortbread with filling, there are filling shortbread methods and recipes There

Ingredients: 1 kind.

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Flour. 200g

Excipients: 2 kinds.

100g of bean paste

Appropriate amount of sesame seeds. Seasoning 1 kind.

Salad oil 30g

Cooking steps: 15 steps.

Step 1<>

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Flour add water and form into a ball.

Step 2<>

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Oil add flour and form into an oily dough.

Step 3<>

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Roll out the dough into cakes.

Step 4<>

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Wrap the dough in oil.

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Close the mouth and press flattened.

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Roll out into cakes. Step 7

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Roll into a roll. Step 8

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Divide into agents. Step 9

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Fold the ends inward and press flat.

Step 10<>

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Roll into slices, fold and roll out slices again, and so on three times.

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Finally, roll out into a cake.

Step 12<>

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Wrap in the bean paste filling.

Step 13<>

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Wrap the mouth and press flat.

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Dip in sesame seeds and roll out.

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Preheat the oven and bake for about 15 minutes.

Ingredients: 200 grams of flour, 100 grams of ground pork, 1 egg, water (110 grams), appropriate amount of salad oil, 4 grams of salt, 6 grams of sugar, 3 grams of dark soy sauce, 5 grams of sesame oil, 2 grams of chicken essence, 2 grams of black pepper, 5 grams of starch, 5 grams of green onion.

Cooking steps:1Mix all the flour, salt and cold water, knead until smooth and let rise for 20 minutes.

2.Divide the dough into 8 portions.

3.Roll the dough into long strips, soak them in salad oil, and let them relax at room temperature for 1 hour.

4.When the dough is set aside, adjust the pork filling and set aside.

5.After 1 hour of standing, the extensibility of the dough is very good, and the dough is rolled out thin and long with a rolling pin.

6.Brush the surface with oil, put the filling on one end, wrap the filling in, close the mouth and let it stand for 10 minutes, and gently press it into a cake blank.

7.Brush the pan (or electric baking pan) with oil and preheat, put the dough blank in, and sear until golden brown on both sides (can make 8 pieces).

Step 1 and noodles are divided into two kinds, one is water, surface, oil (No. 1); One kind is noodles, oil (No. 2). The dosage depends on how much you make (haha, that's how individual!) It depends on the mood! ）

Step 2: Wrap No. 2 into No. 1 (just pinch it tightly).

Step 3: Roll. Step 4 roll and roll it out again.

Step 5Finally, wrap the crushed peanuts in the rolled dough.

Step 6Apply the egg mixture to the surface layer and put it in the oven at 200 degrees for 30 minutes. After baking, you can hear the sound of the puff pastry crumbling when you press it lightly with your hand.

Puff pastry: Fry 120 grams of flour over low heat until slightly discolored, then let it cool; Heat the salad oil to about 160 degrees, slowly pour it into the flour, then add salt and stir well, let it cool and set aside.

Crust: Pour 120ml of boiling water into 300 grams of flour, stir with chopsticks to form a dough sheet while making a circular flush, then add cold water, lard, salt and knead evenly, cover with plastic wrap and relax for 30 minutes.

After about half an hour, divide the dough into 6 parts, roll one into a circle, spread it with puff pastry, roll it into long strips and let it rest at room temperature for 10 minutes.

After the long strips are more slender, they are coiled into a spiral shape and let at room temperature for 15 minutes. 5. Flatten the dough and stick white sesame seeds on the surface. Fry in a pan until golden brown on both sides.

Scallion pancakes, flour, wash, salt, stirred noodles and salt in proportion, make small seasons, brush oil and put small seasons flattened for a period of time and take out.

It's too long, and it's too expensive to type on your mobile phone, so it's better to search for it on the web, there are various flavors of production methods, or go to the cooking ** to find it.

1. Preparation of ingredients: 400 grams of flour, 30 grams of sugar, 4 grams of yeast powder, appropriate amount of warm water, appropriate amount of edible oil.

2. Pour the yeast powder into a bowl, pour in an appropriate amount of warm water, the water temperature should not exceed 40 degrees, and stir until the yeast powder is fully melted. Then pour the yeast water into the flour and mix it into a softer dough. Then cover with plastic wrap and leave in a warm place to ferment.

3. Make the filling: put the sugar in the bowl, add a little flour, usually the ratio of flour and sugar is 2:1, stir evenly and set aside.

4. Make puff pastry: pour an appropriate amount of cooking oil into the pot and burn it until it is hot. Take 50 grams of flour and put it in a large bowl, pour the boiled oil into the bowl with the flour, stir well, and the puff pastry is ready.

5. The dough can be taken out after fermenting to twice the original volume, knead the dough on the panel and knead until the surface is smooth.

6. Roll out the dough and spread the puff pastry evenly on top. Start rolling up the dough from one side, and pull the cake while rolling, so that there will be more layers of rolling.

7. After rolling, cut into small pieces of uniform size. Take a small agent, fold it in half at both ends, with the knife edge facing up, and then close the mouth, so that the puff pastry rolled into it will not flow out.

8. Then turn it over, close it down, flatten it slightly, and continue to roll it out.

9. Put a spoonful of filling in the middle and close the mouthful. Wrap all the filling, then cover with plastic wrap and let loose for 15 minutes.

10. Take a small agent and roll it out, roll it into a cake shape, and roll it out all the time. Pour a little cooking oil into the pan, then put the cake base into the pan and cook over low heat. When one side is golden brown, turn it over until both sides are golden brown and cooked through.