Anyone know about ghee cakes? Crispy and soft shortbread

The first butter cake I occasionally eat for breakfast, home-style butter cake.

Homemade ghee cakes.

Home-cooked ghee cake is a simple and easy-to-make delicacy that does not require a high level of preparation, as long as you are attentive and careful, you can make delicious ghee cake.

Ingredients: dry flour, eggs, green onions, salt, cooking oil.

Method: Step 1: Put an appropriate amount of water in the dry flour and stir it into a paste with chopsticks.

Step 2: Add shallots, eggs and salt to the batter and stir well with chopsticks.

Step 3: Put the pot on the fire, turn on medium heat, put an appropriate amount of oil at the bottom of the pot, turn the pot body, let the oil slide to the wall of the pot, and the oil should be evenly soaked, which is a very important step, which is related to the success or failure of the cake.

Step 4: Scoop a spoonful of batter into the pot, use a spatula to spread outward with the bottom of the pot as the center of the circle, the action should be light, and it takes a process to spread evenly.

Step 5: Turn the cake over with a spatula, then use a spoon to pour a little oil around the turned cake to prevent the cake from getting wetted to the pan, and fold the cake and put it on a plate when the cake is cooked.

The butter cake with a rich green onion fragrance is out of the pot, and the time to make a cake is very short, usually about 2 minutes

Second, the web** writer.

A well-known online writer, mainly a relaxed white, with a variety of literary styles and highly sought after. There is a column on Jinjiang Literature Network, and it often haunts the butter cake sticker. Weibo name and post bar name are not given to eat butter cakes. In the early days, he used the name Su Qiao to write BG essays.

<> "Shortbread. Ingredients: 300g of plain flour, 115g of boiling water at 85 degrees, 135g of cold water, appropriate amount of salt, appropriate amount of corn oil (used when rolling).

Method: 1. Stir a small half of the flour with boiling water, stir more than half with cold water, and finally knead it into a dough, cover and let it rise for 20 minutes.

2. Wake up the dough, divide it into two large agents, knead them respectively, take one agent, sprinkle dry flour a little and roll it out, brush the oil quickly, sprinkle a little salt, and then roll it up.

3. Roll it into a medicine by hand, the size does not matter what you control, the two ends are pressed together into a round cake and then rolled thin, not too thin.

4. Heat the oil in the pot, not too much oil, but not too little, put the rolled cake into the oil temperature, fry it over medium-low heat, turn it over two or three times to see the bubbling and it will be cooked.

5. When the changer pancakes are baked, they should be turned frequently to ensure that they are fried until golden brown and super delicious.

Tips: 1. The ratio of boiling water and cold water, half less with 85 degrees boiling water and dough, half more cold water and the other half of the flour, and finally knead together, the dough should be softer, not harder.

2. The mixed dough cannot be made directly into cakes, it should be made after 20 minutes of awakening, and it will be delicious when it is made. When frying, don't put too little oil and fry over medium-low heat.

Here's how the puff pastry is made:

Material preparation: 100g of flour, 100g of lard (edible oil can also be used), 3g1 of salt, add an appropriate amount of lard to the flour, the ratio of flour and oil is 1:1, assuming that the flour is 100g, the lard is also 100g, it is recommended to use lard, which is more fragrant.

2. Put the oil in the flour, stir while adding, stir into a dough shape, and let it cool.

I am a professional bun maker, and I especially love to eat shortbread, which is my homely practice. Ingredients: 200 grams of flour, appropriate amount of pepper, salt and oil;

Take 150 grams of flour, add an appropriate amount of warm water, knead into a smooth dough, cover with plastic wrap and leave for 20 minutes;

2. Add an appropriate amount of salt and pepper to the remaining 50 grams of flour and mix well;

3. Heat an appropriate amount of oil, pour it into the flour mixed with salt and pepper, and stir well to make a crisp of salt and pepper;

Fourth, put the dough on a cutting board sprinkled with a layer of thin flour and knead it into strips, and then divide it into four agents;

Fifth, use a rolling pin to roll the agent into a rectangular dough about a centimeter thick, and then evenly coat a thick puff pastry;

6. Roll the puff pastry dough from the long side into strips, pinch the ends of the noodles with both hands, and gently stretch them;

7. Roll up the elongated noodle plate, hide the closure underneath, and then roll it into a round cake about a centimeter thick with a rolling pin;

Put oil in the eight pans, put in the dough cake, fry it on low heat, turn it over, and finally fry it until both sides are golden brown and ripe.

Tips] 1The dough should be slightly softer; This will make it easier to stretch the rolled noodles;

2.Don't put too much salt and pepper in the puff pastry, so as not to be too salty;

3.Don't make too much heat when pancakes to avoid burning. (This is a pretzel shortbread, and you can also use this recipe to make spicy shortbread, bean paste shortbread, and so on).

1. After the yeast is thawed with warm boiled water, it will stand for three to five minutes, and then add it to the flour. After that, add a little water and mix the dough to a state similar to that of an earlobe. Put it in a warm place to rise twice as large.

2. After the noodles are made, insert them in the middle of the flour with your fingers, and do not retract, that is, they are good.

3. Remove from the pan, heat the oil, add the flour over low heat and stir slowly.

4. Remove from the pot, heat the oil, add the flour over low heat and stir slowly.

6. Exhaust the noodles and roll them into dough of similar size.

7. Roll out the dough into the shape of a cow's tongue. Spread the puff pastry evenly.

8. Roll up from top to bottom into a roll. After all the rolls are done, put them aside and let them stand for about 10 minutes.

9. After waking up, roll the rolled blank into long strips, pick it up and carry it twice while rubbing, and stretch it as long as possible. Coil up the strips. into a cake.

10. After the electric baking pan is preheated, gently press the small snail flat, and then roll it into a circle, not too thin. The dough cake is a little thick, so it is delicious. After the electric baking pan is greased, put the cake in, bake for 2 minutes, turn over and bake for another 2 minutes.

The puff pastry is prepared as follows:1. Take a clean empty bowl and fill it with 100 grams of flour. 2. Heat 100 grams of oil.

Use lard zhi is the most fragrant) Third, pour the hot oil into a bowl with flour, add 3 grams of salt, beat in an egg, and stir well.

1.Shortbread is a representative of Shaanxi local traditional snacks, delicious shortbread was founded in the Tang Dynasty, known as "the first point of the Western Qin", for more than 1,000 years, after several wars, it has endured for a long time, and has been passed down to this day.

2.The shortbread making technique is fine, and it has to go through four processes: making shortbread, mixing dough, making cakes, and frying. The color is white like jade, the crisp layer is clear, the crisp pine is sweet when eating, and it is oily but not greasy.

The method of shortbread is described in detail.

Cuisine and efficacy:

Boutique staples. The ingredients for the shortbread:

Ingredients: 3 cups leavened dough, 2 tablespoons ghee.

After heating the oil, add the flour and stir slowly over low heat, fry until the flour changes color, turn off the heat, do not stop the spoon, and keep stirring, because there is residual temperature, so as not to paste it, this is the fried puff pastry.

Isn't this puff pastry the one that combines flour and oil?

Steps to prepare the shortbread:

Ingredients preparation] 400g flour, warm water, 260ml, salt, five-spice powder, cooking oil.

Production Steps] 1At noon, I want to make pancakes, so I will reconcile the dough, because the dough of the pancake is more water, which will give the dough a certain amount of time to absorb water, 400g of flour add 260ml of warm water, because there is more water, start kneading the dough is more sticky, at this time we don't knead, give the dough 10 minutes to let it absorb its own water, 10 minutes later, we knead again, this will be sticky to the situation will improve, knead and then 20 minutes, this will look at the dough again, with a hand to stretch the dough is very gluten, It won't stick to your hands, so the noodles will almost be ready, and the noodles of the flatbread shop will be softer, but they won't stick to your hands, just because the noodles are full.

2.Adjust a bowl of puff pastry, this is the key to how much the level of the pancakes, two spoons of flour, add an appropriate amount of salt to taste, add some five-spice powder, you can not add if you don't like to eat, pour hot oil to adjust into a thicker puff pastry, not too thin, otherwise it will be easy to roll out when rolling the cake.

3.After the dough is ready, roll it out into a large pancake and pour the mixed puff pastry on top of the cake and coat it evenly.

4.Roll up from one end of the flatbread to the other, closing the mouths and pinching tightly. Roll it into a small agent by hand, if you want to eat a bigger pancake, you can divide it into a larger one, I prefer a smaller cake, you can sandwich it with vegetables and ham sausage, it is very delicious for breakfast.

5.Roll out the small agent thinly, preheat the electric baking pan and brush some oil into the small cake to start baking, I generally only heat the bottom of the electric baking pan, and the cake baked out by heating on both sides is easy to harden.

6.The electric baking pan can not be too long, generally turn the dough three times to cook, see the cake bulge up can be out of the pot.

The shortbread baked in this way has a crispy crust and rich layers. As long as you master the ratio of flour to water, the dough will be in place, and you will be able to cook soft and delicious shortbread. Separate the cake and put some vinegar on the shredded potatoes, although it is simple, but the taste is great.