How to make fried shortbread, thank you!!

1. Crisp making: Heat 250 grams of rapeseed oil in a pot, remove it from the stove, slowly pour in 750 grams of white flour and stir it 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.

First, fry the puff pastry, put oil in the pot, heat it and put it in the white flour to fry, the color of the fry can be yellow, and the puff pastry should not be too thin or too dry.

Second, mix the noodles, put the soybean noodles, millet noodles and white noodles in a basin, the proportion is arbitrary, put a little alkaline noodles, and add water. And the good noodles put aside to wake up.

Third, wrap, roll the good noodles into a large pancake with a rolling pin, evenly spread the fried puff pastry on the pancake with a spoon, roll it from the bottom to the top, roll it into a long strip, roll the rolled long strip into a small agent, you will see a circle of puff pastry inside, roll the agent into a thin slice and put some sugar on the wrap and then roll it into a thin slice, put oil in the pot, heat the rolled pie crust and put it in a low heat, and brand it on both sides to be golden.

White sugar shortbread White sugar shortbread has a fine style, white and slightly yellowish in color, and the crisp layer is uniform, thin but not broken. Raw material formula Skin: Flour kilogram Cooked lard kilogram Starch sugar kilogram Puff pastry:

Flour kg Cooked lard 3 kg Filling: Cooked flour kg Cooked sesame crumbs kg Lard 5 kg Cotton sugar 10 kg Melon seed kernel kg Huangding kg Osmanthus kg Walnut kernel 1 kg Refined salt kg Attachment: sesame kg Production method 1

Raw material treatment (1) Cooked sesame shavings. First, rinse the sesame seeds with water, wipe off the skin and fry them in a pan, cool them and mash them into crumbs. (2) Cooked flour used for filling.

After steaming in a steamer, it is then crushed in a drum (not drying). 3) Lard. Peel off the oily skin, cut into small cubes and mix with the sugar used in the filling, marinate for two days before use.

2.Leather. First, mix the cooked lard and starch sugar with flour evenly, then add a kilogram of warm water, mix and mix, and make a dough.

3.Puff pastry. Cooked lard and flour are mixed well and rubbed thoroughly.

4.Fillings. Stir several ingredients such as sesame crumbs, diced oil, sugar, and salt well, and then add cooked flour and rub into a dough.

5.Cake making. After the above 4 production procedures are completed, the skin and puff pastry are divided into 10 pieces, each point of puff pastry is wrapped into each point of skin, and the skin is rolled into a square skin (about centimeter thick) with a roller, and then the upper and lower sides are folded into two layers, and then the left and right ends are also folded into the middle, a total of four layers, and then the roller is pressed forward and backward into a long strip, and the strip is slit in the middle with a knife, and the skin is peeled off to the left and right sides (and into a square), at this time, it can be rolled into a round strip, divided into 120 small pieces, and each small piece is thinned with the palm of the hand. It becomes puff pastry.

The filling is also divided into 10 pieces, each piece is divided into 120 small pieces, each small piece of filling is wrapped into each puff pastry, after being sealed, put it in a plate with sesame seeds, paste a layer of sesame seeds, flatten, and put a little water on it. 6.Baking.

Put the cake blank on the baking tray, the bottom of the light cake is facing down, there is a sesame side down, the fire should be strong at the beginning, so that the sealing place quickly scabs, so that the oil and sugar do not leak out, wait for the face to turn yellow, take out the baking tray, turn over, continue to bake, wait for the cake surface to rise, the puff pastry is loose, slightly yellowish, you can take it out.

Ingredients: 500 grams of medium flour, 265 grams of water, 3 grams of salt, 10 grams of sugar, yeast grams, puff pastry: 500 grams of medium flour, 235 grams of corn oil, 6 grams of five-spice powder, 6 grams of salt, 650 grams of white radish, appropriate amount of lard residue, appropriate amount of green onion, 20 grams of sugar, 8 grams of salt, 2-3 eggs, a little oil, a little sesame oil.

To make baked cakes with shortening, the steps are as follows:

1. Add flour with water and yeast to form a dough;

2. Proofing; 3. Pour the oil into a basin and put it on the fire to heat;

4. After the oil is hot, pour in the flour to make a puff pastry;

5. Roll out the awakened dough into a flatbread;

6. Spread the puff pastry on the dough cake;

7. rolling into a roll;

8. Cut into sections and apply oil to the surface;

9. Fold both ends inward and press into a small cake shape;

10. Put it in a preheated oven and hold it at 210 degrees for 15 to 20 minutes.

Apply directly to the proofed dough. The process of making shortbread:

1. Add flour with water and yeast to form a dough;

2. Proofing; 3. Pour the oil into a basin and put it on the fire to heat;

4. After the oil is hot, pour in the flour to make a puff pastry;

5. Roll out the awakened dough into a flatbread;

6. Spread the puff pastry on the dough cake;

7. rolling into a roll;

8. Cut into sections and apply oil to the surface;

9. Fold both ends inward and press into a small cake shape; 10. Put in a preheated oven at 210 degrees for 15 to 20 minutes.

1. Add flour with water and yeast to form a dough;

2. Proofing; 3. Pour the oil into a basin and put it on the fire to heat;

4. After the oil is hot, pour in the flour to make a puff pastry;

5. Roll out the awakened dough into a flatbread;

6. Spread the puff pastry on the dough cake;

7. rolling into a roll;

8. Cut into sections and apply oil to the surface;

9. Fold both ends inward and press into a small cake shape;

10. Put in a preheated oven at 210 degrees for 15 to 20 minutes.

Hope it helps you and I wish you a great life.

If you want to save costs, you can dilute the shortening, brush a layer on the noodles and knead evenly, and repeat three times.

Heat the oil first, then place the dough.

The recipe for sugar shortbread is described in detail.

Cuisine and efficacy: high-quality staple food, preschool children's recipes, school-age children's recipes, indigestion recipes, spleen-strengthening appetizing recipes.

Taste: Sweet.

Ingredients: 1000 grams of wheat flour.

Seasoning: 20 grams of soybean oil, 125 grams of sugar.

Characteristics of sugar pastry: Crispy and fluffy, sweet and delicious.

Teach you how to make sugar shortbread, how to make sugar shortbread to be delicious 500 grams of flour and cold water to make a dough, and then mix soybean oil and remaining flour into a pastry dough, after the dough wraps the pastry, roll it into a slice, roll it into a cylinder, knead the bread agent, wrap it in sugar filling, roll it into a round cake, put it in the oven, and bake it until it is golden brown.

It has the effect of crispy texture, and at the same time makes the baked cake loose and soft.

1.Shortening.

Crispy:

Puff pastry refers to the crispy and crumbly nature of food, which is especially important for baked goods such as biscuits, pancakes and puff pastry. When preparing food with Lunfeng shortening, the fat is covered around the flour due to its film-forming properties, which cuts off the mutual combination between the flour and the flour, and prevents the gluten and starch from fixing the flour. In addition, shortening acts as a lubricating agent in the layers of baked food tissues, making the food tissues weak and brittle.

2.Shortening is casey:

When shortening is stirred and foamed at high speed in the air, the fine bubbles in the air are inhaled by the shortening, and this gas-containing property of the oil is called casey. The magnitude of the caseiness is expressed in terms of the caseiness value, which is 100 times the number of milliliters of air contained in one gram of sample.

Caseinization is an important property in food processing, and shortening is added to the batter, which can increase the volume of the batter after stirring, and the food prepared is loose and soft.

Ingredients: oil skin, 100 grams of flour, 55 grams of water, grams of yeast, 1 gram of salt, 2 grams of sugar, puff pastry, 35 grams of flour, 20 grams of oil, apple filling, 200 grams of apples, 30 grams of sugar, a drop of white vinegar (lemon juice can also be used).

Practices. 1. Put the oily skin ingredients into a container and form a slightly soft dough 2, and bring 20 grams of oil to a boil in a pot.

3. Pour 35 grams of flour into the puff pastry.

4. Cut the apples into small pieces, add the amount of sugar according to each person's preference, put it in a pot and fry it over low heat 5, and the color is golden brown to become caramel apple filling.

6. The dough is almost awake at this time, roll out the rectangular dough, 7, and coat the puff pastry on top.

8. Roll it up.

9. Divide into doses of about the same size.

10. Press the two sides of the agent flat, then roll out the round, and put in the apple filling.

11. Wrap into a circle.

12. Fill the pan with a little oil, put the shortbread in, and sear until golden brown.

Tips: Blizzard has something to say.

1. The dough of the cake must be soft and soft, so that the baked cake will not be hard.

2. The filling can be determined according to each person's taste.

3. If you can't finish the cake, put it to the next day and reheat it, and the crust will be more crispy.

500 grams of wheat flour.

Roses 5 grams.

Water to taste. 10 grams of green plums.

Seasoning. 150 grams of peanut oil.

100 grams of sugar.

10 grams of sugar osmanthus.

Vegetable oil to taste.

Preparation of ghee cakes.

Step 2 Add 110 ml of boiling water to the rest of the flour, stir and roll into a snowflake-shaped piece of ghost hotel ghee cake, spread out to cool, recipe.

Step 4: Pick 10 pieces of dough from the puff pastry and the water and oil noodles.

Step 5: Take 1 Zhejiang cuisine home-cooked recipe of water oil flour agent, wrap it in 1 crisp dough according to the flat circle, roll it into a long piece after wrapping, roll it up from one end, then roll it into a long piece by pressing the flat, roll it into a long strip with uniform thickness, roll it into a long piece with a width of about 3 cm, roll it up along the length, cut it into 2 round cakes, the knife pattern side is facing up, roll it out with a dough pin into a round ghee cake blank with a diameter of about 8 boxes, and roll out the whole cake blank according to this method.

Step 6: Put oil in the pot, burn it to 60% hot with a strong fire, select the dishes from the fire, stir it with a hand spoon to make the oil surface rotate the ghee cake, and then throw the cake blank into batches (about 5 pieces per pot are appropriate).

Step 7Put the pan on medium heat, and continue to gently push and rotate the oil surface with a hand spoon to prevent the bottom of the oil cake from burning.

Step 8: When the oil cake is fried until it floats and the two sides become jade white, then remove the oil and put it on a plate.

Step 9: Rent a butter cake in each town and put white sugar, minced green plums, a little sugar osmanthus and rose petal fragments.

Cooking skills. 1. Making puff pastry is the main part of making puff pastry, and the proportion of oil, water and noodles must be accurately configured, and it will be placed for a while after kneading.

2. Wrapping crisp, rolling dough, puff pastry, small pieces of manufacturing is easy to control, but it is more troublesome, you can also use the "big bag crisp" measures, that is, two large pieces of crisp noodles and water and oil noodles, directly wrapped, rolled out (the way of gown is the same) Wushan ghee cake, made into a large roll, and then cut into small round cakes, rolled into shape.

3. Rolling out the cake blank ghee cake, it should be gently pushed from the center to the surrounding to insist that the crisp layer is clear and tidy, and the rolled blank should be covered with a small towel before frying to prevent it from drying out.

4. The method of cleaning the butter cake should be used for frying, and the pot should be removed from the fire when frying, and the oil surface should be rotated to prevent the billet from sinking and scorking.

5. Due to the process of frying and making shortbread, 1500 grams of peanut oil need to be prepared.

Menu features. The color is white like jade, the crisp layer is clear, and the crisp pine is sweet when eating, oily but not greasy.

Dietary tips.

It is a famous flavor specialty of Hangzhou, and it is named after the main royal omen produced in the urban area of Fengwu Mountain. Back in.

Two or three hundred years ago, it was already well-known everywhere. The famous ** "Confucianism and Foreign History" of the Qing Dynasty has been mentioned in the book, and it has been praised for praise. Butter cake is made with fine white flour and sugar, fried in peanut oil.

Because the cake is like a cloth, the Hangzhou people call it again"Clothed bread"。The color of the cake is golden, when eating, the first time is fine white sugar powder, when the entrance, it is crispy and delicious, quite flavorful. For hundreds of years, all those who climb Wushan Mountain have taken a taste of Wushan butter cake as a pleasure.

Today, there are still ** in Wushan Mingxianglou and other places.

Here's how to make shortbread:

Ingredients: puff pastry, flour.

Excipients: sugar, hot water, boiled water, salt.

1. Mix the dough and let it rest for another 1 hour.

2. Stir the ingredients of the puff pastry noodles well.

3. The thinner the dough is rolled out, the better, and the oil is rolled up, and the volume is drawn while the orange clan is drawn.

4. Take a rolling pin and turn it over, roll it evenly and apply puff pastry.

5. Preheat the 200-degree pancake and turn it over.

Precautions for making shortbread

1. Choose the right flour: choose the flour suitable for making shortbread, generally choose all-purpose or high-gluten flour to obtain better toughness and elasticity.

2. Pay attention to the proportion of water surface: the ratio of flour and water should be appropriate to ensure that the dough is soft and easy to roll. Depending on the water absorption of flour, the amount of water can be adjusted appropriately.

3. Control the softness and hardness of the dough: the dough should not be too wet and soft, nor too hard. The amount of water can be increased or decreased as needed to achieve an easy-to-handle dough.

4. Pay attention to the production of puff pastry: The production of puff pastry should control the ratio of oil and flour to make it easy to roll out. The temperature of the oil in the puff pastry should also be moderate, too much heat will make the puff pastry too soft and difficult to handle.