The method and recipe of puff pastry, the method of puff pastry

Ingredients: 300 grams of flour, 160 grams of warm water, oil, sugar.

Method:1Pour 200 grams of flour into a basin and stir while adding warm water, stir until flocculent and knead into a smooth dough.

2.Cover with a lid or plastic wrap and set aside for 30 minutes.

3.Take another bowl and fill it with 100 grams of flour. Heat 100g of oil. Before the oil smokes, pour the oil into a flour bowl and stir well to form a puff pastry.

4.Roll out the dough into a large round cake, spread the puff pastry evenly on the round cake, roll it into a roll, and cut it into a mixture.

5.The incisions at both ends of the agent are tightly pinched, first twisted into a twist shape, and then rolled into a ball and flattened into a thick dough.

6.Wrap it with sugar or other filling, flatten it with the lid facing down, and roll it out into a cake.

7.Grease both sides of the cake and bake in the oven at 180 degrees for 20 minutes. Or heat the oil and fry the cake over low heat until the cake is bulging and the sides turn golden brown.

Tips:1The degree of water absorption of flour is different, so you should add water slowly when mixing the dough to make the dough softer.

2.When making puff pastry, the oil should not be less, and it is necessary to ensure that the flour has no lumps, otherwise it is easy to leak when rolling the cake later.

3.The pancakes are not easy to paste.

1. Pour 200 grams of wheat flour into a basin, mix while warming the river, mix into a flocculent and then knead into a smooth batter, cover the cover or a fresh-keeping bag, and put it aside for 30 minutes.

2. Take another bowl and fill it with 100 grams of wheat flour. Heat 100g of oil from the pan and pour the oil into a wheat flour bowl and stir into a shortbread before the oil smokes.

3. Roll out the batter into a solid cake shape, spread the shortbread evenly on the cake shape, fold it into a roll, and cut it into a bun skin.

4. Pinch the wounds on both sides of the bun skin tightly, first knead it into a peach crisp shape, and then fold it into a ball and squeeze it flat into a thick rolling dough.

5. Wrap up sugar or other fillings, seal down and squeeze flat and roll into cakes.

5. Put the cake in the electric oven with oil on both sides and bake at 180 degrees for 20 minutes. Or take the oil out of the pan and spread the pancakes over a simmer until the cakes are raised and turn orange on both sides.

When making puff pastry, you must pay attention to the oil must be put well, and put a few more layers, so that it will be crispy.

Hello! Puff pastry (in some places it is called horns, oil horns, fried oil fruits) is the fried oil fruit that my family has always called. The color of the fried crisp corner is golden, like a gold ingot, bulging, meaning that the wallet is full.

Every Chinese New Year, every household has to open the oil pan, fry the crispy corners, the finished product is both beautiful and crispy, a bite down, crispy on the outside and sweet on the inside. I learned the sandwich from my mother, red dates and walnuts and brown sugar filling. The meaning is sweet and sweet.

Prepare the ingredients first:

300 grams of flour 40 grams of cooking oil.

1 egg 100 grams of purified water.

80 grams of pitted dates and 75 grams of walnut kernels.

30 grams of brown sugar 10 grams of lard.

Here's how:

1. Prepare the ingredients, and the filling can be made a little more at a time. Feel free to fry the noodles when you want to eat them.

2. Put eggs, cooking oil and flour into a basin, stir into a flocculent shape while adding water, knead into a dough and cover with plastic wrap to relax for 20 minutes.

3. Walnut kernels are roasted or fried in advance, and walnut kernels and red dates are broken with a food processor, or they can be chopped, add brown sugar and oil and mix evenly for later use.

4. The dough must be relaxed for a while before it can be rolled out.

5. Roll out the loose dough, not too thin. But it can't be too thick either.

6. Use a round tool to press out the round sheets, roll them out in turn, press out the round pieces, and all the dough is ready.

7. Wrap the filling, master it freely, and wrap as much as you can.

8. Fold and pinch the closure tightly.

9. Pinch the lace again.

10. Pinch it around in turn.

11. Finished crispy corners.

12. Put cooking oil in the pot and heat it slowly. Then wrap all the crisp corners.

13. Use chopsticks to test the oil temperature, and if there are bubbles around the chopsticks, you can put in the crisp corners and fry them slowly.

14. You must not be in a hurry when frying, you can fry slowly on low heat, and turn it over halfway. When it is fried thoroughly, the finished product will be more crispy.

15. Put the fried crisp corners in the drying net to control the oil, and let it cool before eating.

16. It's the New Year soon, hurry up and do it!

17. Crispy and delicious.

Cooking techniques for fried crisps.

1. When mixing the dough, pay attention to adjusting the amount of water according to the different water absorption of the flour, and the dough should not be too soft.

2. The filling can also be filled with black sesame sugar, or peanut coconut white sugar, and you can prepare it according to your liking.

3. Be careful not to use high heat when frying, the fire is too big, the color of the crisp corner is too heavy, and the middle has not been fried thoroughly.

Steps. 1.Dumpling wrappers, wrapped with peanuts and sesame sugar filling.

2.This kind of fold is the most distinctive, not the fold wrapping method of dumplings, but layer upon layer, and it is delicate when finished.

3.Look, that's how it is after wrapping.

4.Heat the oil, add the wrapped crisp corners, and fry until golden brown.

5.Wow! The finished product is crispy and sweet. Not an exaggeration at all 6This is Dad's plate, presented below. Don't look at a lot, you can't stop eating one.

The skin of the puff pastry needs to be made crispy and crispy, and the noodles need to be fried well. Ingredients: cake flour, lard, eggs, peanuts, shredded coconut, sugar, white sesame seeds.

Fry the peanut skin until it changes color and peel Wangzhou, and chop it into pieces and fry the white sesame seeds until golden brown, press 1:1:1:

Mix 1 ratio of chopped peanuts, white sesame seeds, desiccated coconut and sugar, and start making the oily horn skin: mix flour, lard, eggs; Slowly add an appropriate amount of water to form a mixture, continue to knead the dough until the surface is smooth, let it stand for 10 minutes after it is reconciled, roll out the mixed dough into a thin shape of Luling, and use a mold (glass can also be used) to print out the round sheet. The dough should be rolled out thinner, easier to fry, and more crispy.

Start to wrap the oil horns, pinch the two ends tightly, so that the filling is not easy to leak out, press the oil horn pattern, put the wrapped oil horns aside, first heat the frying oil, and then turn to low heat, and then fry the peanut horns in the pot slowly. When all the slots are floating, turn to medium heat and blow up until the slots turn golden brown. Scoop up the slots and control the oil.

After the slots have cooled, go back to the pan and fry them one more time.

1.Stir-fried puff pastry (suitable for all kinds of baked cakes): add 50 grams of flour to the bowl, mix well with 2 grams of salt, heat 100 grams of salad oil from the pot, add a handful of chives and fry the brown over low heat, leave the flour mixed under the scallion oil, and fry slowly until the color is slightly yellow.

Preparation and recipe of puff pastry.

Add 50 grams of flour to the bowl, mix well with 2 grams of salt, heat 100 grams of salad oil from the pot, add a handful of chives to fry and brown over low heat, leave the flour mixed under the scallion oil, and fry slowly until the color is slightly yellow.

2.Hot oil puff pastry (suitable for all kinds of mille-feuille pancake rolls): add 50 grams of flour, 2 grams of salt, 2 grams of thirteen spices to the bowl and mix well, heat 100 grams of salad oil until it is 50% hot, slowly pour it into the bowl and stir the flour with chopsticks at the same time, until all are evenly matched, the hot oil puff pastry is ready, the effect of hot oil puff pastry is particularly good, and it is suitable for making all kinds of pasta such as mille-feuille pancakes and flower rolls that need to be layered;

3.Dry puff pastry (suitable for all kinds of shortbread): add 50 grams of flour to the bowl, slowly add it with 40 grams of cold salad oil and stir it with chopsticks at the same time, stir back and forth until there is no dry powder, dry puff pastry is ready, the shortening effect is good, and it is suitable for making all kinds of shortbread.

A recipe that doesn't smell good, but cooks and tastes fragrant.

1) Although the three kinds of puff pastry are relatively simple, the usage is different, and they cannot be mixed, and the corresponding puff pastry should be eaten on different sides, so that the taste is the best.

2) The storage time of the three kinds of puff pastry is generally about a week, try to use up within a week, if the amount is more or less, it can be increased or decreased proportionally.

3) To make all kinds of puff pastry, it is best to use colorless and odorless salad oil, so that it will not bring in the miscellaneous smell of other cereals such as rapeseed oil and peanut oil, so as not to affect the fragrance required by the finished product.

The purpose of these three puff pastries is different, depending on what you want to do and which puff pastry you want to use.

Recipe: Puff pastry.

30 grams of corn oil, 60 grams of all-purpose flour, appropriate amount of chopped green onion, appropriate amount of five-spice powder, and a little salt.

Ingredients for dough cake 200 grams of all-purpose flour, 2 grams of salt, 100 grams of boiling water, 30-40 grams of cold water

How to make shortbread:

1. Put the flour and salt into a large bowl, pour in boiling water and stir quickly with chopsticks, then add cold water, mix well, knead the smooth dough by hand, cover with a damp cloth and cook for more than 20 minutes.

2. Prepare the puff pastry ingredients: put flour, chopped green onions, five-spice powder and salt into a high-temperature container, heat the oil very hot (smoking) and pour it in, mix well to form puff pastry for later use.

3. Take one of the portions and roll it out thinly and coat the surface with puff pastry.

4. Roll up and roll into long strips.

5. Roll up the long strips into a spiral-shaped dough ball.

6. Press flat with your hands and roll it out into a pancake.

7. Put a little oil in the pan (moisten the pan) and put in the cake base.

8. Slowly burn on low heat until both sides are colored and cooked thoroughly.

Tips: You can make about 12 small cakes, enough for breakfast for three people.

The cooking practice of making homemade puff pastry at home.

Ingredients: peanuts, brown sugar, sugar, garlic paste, flour, water.

Steps: 1. Make peanut filling: When frying peanuts, stir-fry directly without oil and salt.

2. Then mash it, add brown sugar, white sugar, and garlic paste to make the taste more fragrant.

3. Noodles: One pound of flour with three taels of oil, add an appropriate amount of water, knead into strips, and cut into pieces.

4. Flatten with a rolling pin or beer bottle and add peanut filling.

5. Fried: It can be scooped up when it is golden brown, and it tastes the best when eaten now.

How to make the puff pastry:

Ingredients: 50 grams of flour, 50 grams of lard (vegetable oil is also available, but the effect is slightly worse).

Method: 1. The ratio of flour to lard is 1:1, so just do it according to this;

2. Put the oil in the flour and rub it by hand, rub it into a snowflake shape, and then rub it repeatedly, knead all the oil and flour together, and finally knead it into a ball, isn't it very simple?

1. Soften the butter at room temperature, add powdered sugar, mix well and beat until it is fluffy, and add vanilla extract.

2. Sift in the flour and milk powder and mix evenly with a spatula.

3. Put the dough into a plastic square bag, roll it out into 1cm thick slices, and put it in the refrigerator for 30 minutes.

4. Preheat the oven, take out the dough, cut the plastic bag and cut it into a rectangle, and prick some small holes on the surface with a fork.

5. Put it on a baking sheet covered with baking paper, put it in the oven at 160 degrees and bake it for 15 minutes, then take it out and sprinkle with sugar.

Hope to get yours.