How to make sugar shortbread? Preparation of sugar shortbread

Sugar shortbread is a very delicious home-cooked staple food, how can you make crispy and delicious sugar shortbread at home? Below I will share with you two home-cooked ways to make two kinds of sugar shortbread.

Sugar shortbread is a kind of dead noodles, and the sugar shortbread can be used as a staple food and is a bit similar to the baked cake, and the sugar shortbread of the dead noodles is more like a snack. First of all, the sugar shortbread is made by adding puff pastry, and most of them do not need to be filled. In addition, the shortbread of dead noodles is made by adding water and oil skin and puff pastry to the filling.

Brown sugar dough shortbread recipe: dough recipe: 500 grams of Fuqiang powder, 6 grams of yeast, 7 grams of baking powder, 50 grams of sugar, appropriate amount of water, 15 grams of salad oil. Puff pastry recipe: 250 grams of Fuqiang powder, 125 grams of salad oil, 80 grams of brown sugar, appropriate amount of white sesame seeds.

Method: [Dough].

Add an appropriate amount of water to the yeast to dissolve, rich powder and sugar, baking powder stir well, pour in an appropriate amount of water before adding yeast water and into cotton wool, after adding salad oil and into a dough.

Puff pastry] Fuqiang powder and salad oil mix well, then pour in brown sugar and stir well.

Molding, maturation].

First, roll out the dough into thin slices of about centimeters, and evenly spread the brown sugar puff pastry. Roll up from one end of the dough and roll into a cylinder that is slightly elongated. Divide into long pieces of uniform size, cut with a knife, or use a hand.

Knead the small pieces into a round ball, dip them in clean water and then roll them on the white sesame seeds a few times, so that the surface of the dough is evenly coated with sesame seeds. Roll out the dough with the sticky sesame seeds and let it rise for 20 minutes. Preheat the electric baking pan until the surface is crispy and the sesame seeds are golden brown.

Tip: The dough should not be too hard and soft, so that the baked sugar shortbread is crispy on the outside and soft on the inside. Brown sugar and puff pastry can be mixed together, and if they are not together, it can be evenly sprinkled on top of the puff pastry after smearing it.

Pay attention to the thickness when rolling out the dough, and the shortbread that is too thick will not be crispy.

Recipe for the dead dough shortbread of bean paste: [water and oil skin recipe].

500 grams of Fuqiang powder, 37 grams of salad oil, 210 grams of water, 50 grams of sugar.

Puff pastry recipe] 250 grams of Fuqiang powder, 130 grams of salad oil. Appropriate amount of bean paste filling (water bean paste filling is more delicious) and white sesame seeds.

Method: [Water and oil skin] Mix all the ingredients together and form a dough, and let the noodles shine for 30 minutes. 【Puff pastry】Mix rich flour and salad oil and set aside.

Forming, maturation] first roll out the oil skin into square slices, wrap in puff pastry, and fold into three layers for 20 minutes. It is then rolled into thick sheets, rolled up from one end into a cylinder, and divided into uniform pieces with a knife. Press the small pieces of dough vertically and roll them into round slices and wrap them in the bean paste.

Roll out the pancakes, spray a little water on the surface, sprinkle with sesame seeds and bake until the surface is golden brown.

We have made this crisp into an outer crisp, and we can also make it into an inner crisp. The difference between the outer crisp and the inner crisp is that the outer crisp can be seen directly with the naked eye, and the inner crisp is the level of the crisp that can be seen after cutting. For example, papaya cake is the outer crisp, and the wife cake is the inner crisp.

Method:1The flour is kneaded into a dough with water, and it rises for half an hour, and it is divided into six small agents.

2.Press the flat to add an appropriate amount of ghee, wrap it and roll it out into a long tongue, roll it up, and press the flat again to roll it up.

3.Stand it up, wrap it flat with sugar filling, close it flat, sprinkle a layer of water on the surface, sprinkle some sesame seeds, and brush some oil in the pot. Fry until crispy on both sides.

In this way, it tastes crispy and fragrant, sweet but not greasy, and a lot of residue will fall off when you touch it lightly, and the taste is as good as dim sum.

There are many ways to make sugar shortbread, but it's pretty much the same. In the production process, you can choose maltose that is not hot and super good white sesame seeds, and choose the filling according to your personal taste.

Preparation of sugar shortbread

1.And let the dough rise for 20 minutes.

2.Use the resting time to mix the puff pastry and pour the squeezed soybean oil into a bowl.

3.Add a pinch of flour.

4.Stir clockwise to thicken and set aside.

5.Knead the dough and roll it out into a large round crust.

6.Apply the mixture of puff pastry evenly to the dough with an oil brush.

7.Roll it up from one end.

8.Roll that's it.

9.Then cut into dough squeezes of the same size.

10.Put the sugar in a bowl and add a little flour to prevent the sugar from burning your mouth when you eat it.

11.Take an agent and pinch both ends tightly. Press with the palm of your hand.

12.Roll out into a small crust and place the sugar in the middle.

13.Pinch into the shape of a bun.

14.Roll out the cake and pour the appropriate amount of oil into the pan. Put the cake in and serve.

Sugar shortbread, a traditional Chinese puff pastry pastry, uses the method of large puff pastry, which makes the production process simple and fast. The classic sugar shortbread filling is fried flour, sugar and oil, and the thin and round cake blank is slowly puffed up in a high-temperature oven, layer by layer of crispy, wrapped in the traditional and classic sweet and fragrant pastry.

Materials

200 grams of flour, 120 grams of water, 20 grams of oil.

Excipients

80 grams of sugar, 30 grams of oil, 80 grams of flour, appropriate amount of sesame seeds, appropriate amount of egg mixture

Preparation of sugar shortbread

1. Spread 80 grams of flour on a baking sheet, put it in the oven, set the oven to 175 degrees, bake for 10 minutes until slightly browned, and the oven does not need to be preheated.

2. Pour the baked flour into a small bowl, add 80 grams of sugar and 30 grams of hot oil, and mix into the filling of sugar shortbread.

3. And oil skin: Put 200 grams of flour and 20 grams of oil into a large bowl, slowly pour 120 grams of hot water, and stir constantly.

4. Mix into a smooth and soft dough, cover with a damp cloth and let rise for 30 minutes.

5. And puff pastry: Stir 100 grams of flour and 50 grams of oil.

6. Roll out the oil skin and put the puff pastry in the middle of the oil skin.

7. Wrap it up.

8. Roll it out into a large piece.

9. Roll up and divide into several equal parts.

10. Take one portion, seal and knead, roll flat, wrap into the filling, and roll thin.

11. Make all the dishes in turn, put them on a baking sheet, brush the surface of the cake with egg wash (or syrup, milk), and dip it in sesame seeds.

12. Bake in the oven at 220 degrees for about 12 minutes.