The method of oil fire, the method and recipe of authentic puff pastry

Material. Husk.

1.Two and a half cups of plain flour, 21/2 cup vegetable oil, 32 3 cups of room temperature water, (I used to use half a cup of water, it felt a little dry, and it was a little difficult to wrap and seal, so the skin should be as soft as possible, and it was easy to cover the sugar.) ）

Inner skin (also called puff pastry).

1.1 cup 1/2 cake flour, 21/2 cup vegetable oil. (Corn oil, vegetable oil, olives are all available).

Ingredients: 1Powdered sugar: The ratio is 6 tablespoons of white sugar and one and a half tablespoons of flour mixed well (if you like it very sweet, you can add an extra tablespoon of sugar).

2.A pinch of sesame seeds. You can use either raw or cooked sesame seeds (I use the only one at home, cooked sesame seeds bought from a Korean store).

3.One egg yolk.

Method. 1.Add flour and water to add oil, knead into a ball, called the crust. Rest for 20-30 minutes, then knead into a smooth dough, in order to fully dissolve the water and oil noodles into one, and then let the dough rise for 15-20 minutes. Loosen the dough

3.There are two ways to do this::

Practice (1) aCut the dough into half, roll half of the dough into long round strips, evenly cut into eight agents, and then divide the inner puff pastry into half like the outer dough, and then divide it into 8 small puff pastry dough in equal parts, which is the first baking tray, and the remaining half is the second baking tray.

b.Specific operation: first press the outer skin agent, pinch it open by hand, wrap it in a small puff pastry dough to form a small round ball, then press it flat with your hand, roll it into a slightly longer oval shape with a rolling pin, fold it into three layers and then roll it out again, then roll it into a round square shape, wrap it in a spoonful of powdered sugar, wrap it tightly into a small round ball, press it flat with your hand and pat it to press it into a palm type (oval type), you can also use a small rolling dough to roll it out into a palm shape, (but be careful when rolling, uneven force will leak sugar filling, and finally put on a plate, brush a layer of egg yolk, sprinkle some sesame seeds, Take eight cakes as the first plate.

The practice of burning donkey meat.

Ingredients: 300g flour, cooking oil.

40ml, salt.

Production Steps] 1We add 20ml of edible oil to 300g of flour, according to the ratio of six taels of water in a pound of flour and half of water with warm water and into a slightly soft dough, the dough should be mixed for 30 minutes, the longer the gluten of the dough is better.

Add 20ml of cooked cooking oil and a spoonful of salt to the flour, mix well, and the simple puff pastry is ready.

3.When the dough is up, we do not knead it, apply a layer of oil to the panel, and push it with our hands like this, thinner the edges of the dough.

4.Thin and apply a layer of puff pastry. The purpose of applying puff pastry is to make the cake have layers.

5.After the puff pastry is smeared, roll it up, roll it long and thin, then push the dough, then smear the puff pastry, and then roll it while rolling, so that the puff pastry is particularly rich in fire layers.

6.After all the rolls are done, divide them into suitable sizes.

7.Each agent is clumped into a ball and then glued with sesame seeds.

8.Brush a frying pan with oil, heat over low heat, sear until one side is set, then turn the other side until golden brown on both sides.

9.In this way, you can get out of the pot, and the very delicious puff pastry will be cooked, as long as the noodles are reconciled, the operation is very simple, burnt and crispy, and it is delicious, so try it if you like it.

The practice of burning:

Ingredients: 400 grams of flour, 240 grams of water, 2 grams of yeast.

Excipients: 1 teaspoon of five-spice powder, 2 grams of salt, 20 grams of salad oil, 30 grams of flour, 10 grams of sesame oil.

Steps: 1. Put the dough ingredients into the basin.

2. Use chopsticks to stir into a flocculent shape, so that your hands will not get too much noodles.

3. Knead the dough into a smooth dough by hand, cover with plastic wrap and put it in a warm and moist place to start fermenting.

4. Finally, it is fermented into a honeycomb shape. I was in a heated room in the north, and it took me two or three hours, and I started kneading it in the morning, and after lunch, it was fermented and ready to start.

5. Move the fermented dough to the kneading pad, knead it smoothly again, and discharge the dough gas.

6. Divide it into 8 small doughs and relax for a while, which is just the amount of 8 burned potatoes.

7. Make puff pastry when the dough is loose. Mix the puff pastry ingredients together, stir well, and the amount of sesame seeds is arbitrary. The fire-fired sesame seeds in my hometown are placed in the puff pastry, not stuck to the surface of the fire.

8. Take a dough mixture, roll it out into an olive shape, and evenly spread the puff pastry. If the puff pastry feels too thick to be wiped, you can add a little more oil, but it is not recommended to be too thin, too thin and the embryo will be oily everywhere when you will operate.

9. Roll it up.

10. Rub into long strips.

11. The long strip is then wrapped up and rolled into a cake shape, just like a big roll.

12. The final closure is pressed underneath.

13. Press the flat and roll it out again, and the burned cake embryo is ready. The finished cake base should be relaxed for a while, and eventually the initial fire will be more noisy.

14. Put no oil in the pan and put in the cake embryo until it hardens on both sides. Don't bake it for too long, just harden the skin and set it slightly, and the most important thing is to bake it to ripen the confessional cake.

15. Preheat the oven to 200 degrees and bake for 15 minutes. The oven space is small and close to the heating tube, and it will be easy to paste if the temperature is set too high, so bake it a little longer at 200 degrees.

16. The grilled fire is extremely crispy, and you can eat two even if you don't clip anything. If you cut it open and put it with sauce or something, you won't change it for a county magistrate.

The general method of fire burning is: roll out the good noodles (not fermented) into thin cakes, smear sesame oil, chopped green onions, condiments, roll up, pat flat with your hands, form a circle, put it on the pan until it is half-cooked, and then put it in the oven to burn. According to the preference of diners, eggs can also be poured in, called crispy eggs fire.

The food is crispy on the outside and soft on the inside, crispy and delicious, and has a unique flavor.

1. Add some yeast to the dough, and then prepare the puff pastry.

2. Use lard and noodles, the puff making effect of lard is the best.

3. Puff pastry and finish.

4. After the dough is ready, wrap the puff pastry.

5. Roll out the agent into a large pancake, sprinkle with sugar, salt, pepper, pepper powder, chopped green onion, roll up, and cut into small pieces.

6. Roll out the small agents into round cakes one by one and let them rise for 10 minutes.

7. Put in the electric baking pan and cook for 3 minutes before eating. It's so crispy and fluffy!

8. I tried it in the oven and it tasted good.

9. Heat at 180 degrees Celsius for about 20 minutes.

The effect of puff pastry is more pronounced.

Method 1: Puff pastry:

Production method: Stir the skin with high-quality flour and vegetable oil, select tender dried vegetables and fatty meat as the filling, sprinkle sesame noodles, and then put it into a special furnace, paste it into the furnace wall, bake it and take it out, so it is also called "stove cake". Because the cake shape is small and full, yellow, like a crab shell, it is commonly known as "small baked cake" and "crab shell yellow".

Different ways to eat: the baked cake has just been baked, and if you don't wait for the mouth, you will feel that the fragrance is strong, and when you bite into a piece, it is crispy and crispy, peeling off layer by layer, and the mouth is full of fragrance.

Method 2: The color of the shortbread is golden, the thin layer is overlapped, the inside and outside are crispy, crispy and delicious, and it is suitable for people of all ages. If you put it in a grocery bag, you can store it for a long time, and you will not get tired of it, and it will taste the same as when it was first out of the pan.

The production process of shortbread is relatively strict, the flour should be fermented, and in autumn and winter, the flour water should be milder. When making, sprinkle some peppercorns, salt, fennel seeds and other seasonings on the hydrated noodles and oil-made noodles, and then stack them to make rolls, roll them into a dough cake the size of a tea bowl, put it into a special hanging oven and bake it with a warm fire, the upper and lower fires should be even, the temperature at the bottom of the pot should be appropriate, while flipping, brush oil on the cake surface, and strictly control the baking time. After the pot is removed, it is placed on an iron rack to be scorched, and it can be **.

Method 3: Zhaozhou stone tower shortbread Place of origin: Zhao County, Hebei, China.

Process: Stir the yellow rice flour, refined salt, and refined vegetable oil evenly to make puff pastry for later use. Secondly, add water to the flour and form a dough, knead it for a while, and then roll it out with oil.

Mix the puff pastry well, roll it up, knead it into a dough agent, stubble at the mouth of the stubble, smear a little water in the center of the smooth surface, sprinkle the hemp seeds on the water, press the hemp face down with your hands, and roll it into a round cake. Finally, put the finished cake blank into the hanging oven to bake, and apply oil in time, and bake the cake on both sides until it is slightly yellow.

Characteristics: The color is slightly yellow, the texture is crisp and soft, and the flavor is fragrant and salty.

Ingredients: 300g flour

Seasoning: Mix the oil to taste.

Method:1Stir in a basin with flour and water.

2.Stir until it is like this, and set it aside.

3.Apply a layer of oil to the pan and preheat for 5 minutes.

4.Take out the dough and knead it vigorously.

5.Knead into a large dough.

6.Pull a small piece of dough with your hand and continue kneading.

7.Press it into such a round cake, not very thick, not too thin.

8.Put the cake on the electric baking pan, and press the thick cake button after applying some oil to start working9After about 6 minutes, the electric baking pan prompts to open, turn the cake in reverse and continue to bake for 10In this way, it is cooked, and both sides are burnt yellow.

11.Transfer to a plate with a spatula.

Puff pastry is a famous Han snack, as a multi-layer synthetic round food, the general practice is to roll out the good noodles (non-fermented) into thin cakes, smear sesame oil, green onions, condiments, roll up, pat flat with hands, form a circle, put on the pan until half-cooked, and then put it into the oven to burn. According to the preference of diners, eggs can also be poured in, called crispy eggs fire. The food is crispy on the outside and soft on the inside, crispy and delicious, and has a unique flavor.

Ingredients: Flour.

400g soybean oil 60g

Excipient yeast. 3G steps.

1.Flour add water and yeast and form a dough, let rise.

2.Heat the oil and pour in the flour to make a puff pastry.

3.Roll out the dough into a cake.

4.Spread the puff pastry on the dough.

5.Roll into a roll.

6.Cut the dough roll into segments.

7.Apply some oil to the surface of the roll and fold the ends inward.

8.Then roll out the dough roll into a cake base and brush the oil on both sides of the cake.

9.Preheat the oven and bake for about 15-20 minutes.

Materials Needed:

Dough: 300 grams of all-purpose flour; water 155 grams; yeast 3 g; sugar 5 grams; grams of salt.

Puff pastry: 100 grams of cooking oil; 100 grams of all-purpose flour; a pinch of salt; A pinch of spice.

How to make:1Mix the dough ingredients, knead into a smooth dough, cover with plastic wrap and let rise in a warm place for 30-40 minutes.

2.Pour 100 grams of cooking oil into the pot, heat and turn off the heat, add flour, add an appropriate amount of salt and five-spice powder, mix well, cool and set aside.

3.Turn over the dough and roll it into a rectangle, and spread a layer of puff pastry evenly.

4.Roll up the dough and cut it into six sections, pinch the incision tightly, and press the dough flat on one side of the incision.

5.Roll out the dough and fold it inward in 1 3 places.

6.Roll it out again and fold it three times.

7.Put on a baking sheet, ferment for about 30 minutes, put in the middle of the preheated oven, and bake at 200 degrees for 20 minutes.

Hello everyone, welcome to Pastoral Food, today I will share with you a method of making dough puff pastry. The puff pastry produced by this is soft and multi-layered on the outside and on the inside, which is very soft and delicious. If you like it, try it now.

The practice of burning donkey meat.

Ingredients: 300g all-purpose flour, 50g low-gluten flour.

Excipients: 10g of oil, appropriate amount of salt, 30g of lard, 3g of yeast, appropriate amount of white sesame seeds, appropriate amount of black sesame seeds.

1. Put the all-purpose noodles into a container, add yeast and salad oil, and then add an appropriate amount of water.

2. Knead the dough with a moderate hardness and softness by hand, then cover with plastic wrap and let it eat for 20 minutes.

3. Add the cake flour to the salt and lard.

4. Stir well with chopsticks to form a puff pastry.

5. Knead the dough again.

6. Roll out into a large rectangular piece.

7. Spread puff pastry evenly on the large dough sheet.

8. Roll up from one end of the dough sheet.

9. Pinch the seal tightly after rolling it up.

10. Divide into small doughs of the same size.

11. Knead the two sides of the dough together through the incisions.

12. The seal is facing downward.

13. Roll it into a beef tongue cake.

14. Brush the cake with a layer of water and evenly dip it with sesame seeds.

15. Brush the preheated electric baking pan with a layer of oil.

16. Put the puff pastry into the electric baking pan.

17. Set up the self-cooking program and close the lid.

18. Bake for about 3 minutes, and the top and bottom can be golden brown.

19. a finished product.