Shortbread made at home is always cold and not crispy, what are some ways to keep it crispy?

You can seal it, roast it when you can eat it again, you can put more oil, adjust your ratio, and it is best not to freeze it.

After the fried food is cooled, it cannot be "covered up"; When fried food is stored in an airtight refrigerator, it is stored in an airtight state, so moisture is generated, and the fried food becomes non-crunchy. If you need to pack fried food, please let the fried food cool before packing.

You can put the shortbread in the refrigerator in the refrigerator, and you can also put it in a cooler place at home, so that you can keep the shortbread crispy, will not make the shortbread damp, and the taste will be very good.

You can put more milk or eggs in it, so that it can stay crispy after making it, and it will not be very dry and hard when you eat it later.

It should be placed in a dry environment, or in the refrigerator, and can be covered with a layer of plastic wrap, which can keep it crispy and has high nutritional value.

After making it, put it in a cool place, spread it evenly, and do not produce water vapor, so that it will remain crispy.

After the shortbread has cooled completely, put it in a plastic bag, put it in the refrigerator, and when it is time to eat it, take it out and bake it again, so that it is as soft as the freshly baked one. If you want to keep the shortbread outside, wrap the shortbread in kitchen paper, put it in a crisper box, and cover it with a lid, so that you can prevent the shortbread from getting wet, and when you want to eat it, open the lid and the shortbread will be as delicious as the freshly made one.

The shortbread will not be crispy mainly because the moisture in the air has soaked into the shortbread over time, so the shortbread can be covered with plastic wrap after it is ready, and then wrapped in a small long cloth on the outside, so that the shortbread can avoid contact with the air, and it will still be crispy when you eat it again.

I think that if the shortbread made at home is always cold and not crispy, if you want to preserve it, you can make it crispy, and we can put it in the freshness layer of the refrigerator.

The reason why shortbread becomes unsweet is mainly because the moisture in the air soaks into the shortbread over time, so the shortbread can be wrapped in plastic wrap after it is made, and then wrapped in a xiaolongcloth, so that the shortbread can avoid contact with the air and will be crispy when eaten again.

If you can't eat it that day, you can wait for it to cool down, put it in a sealed bag, refrigerate it, and when you eat, it will be crispy when heated in the microwave.

When it has cooled, it is covered with a drawer cloth, that is, cotton gauze. If the fire is cold, it will not always be left open, and the rapid oxidation will also make the dough hard. If you don't want to eat it on the same day after it is ready or bought, be sure to put it in a sealed bag and refrigerate it after it has cooled well.

Wrap it in plastic wrap and don't put it in the refrigerator as it will absorb moisture. Store in a dry and ventilated place. It is better to place it on a dry plate, and it is better to place it on a grid rack used to cool bread cakes; 3. Do not put it in a covered container, so as not to cause the crust to be crispy due to the simmering water vapor; 4. After cooling with the above method, then put it in a sealed crisper and store it in the refrigerator, and heat it in the oven or pan when eating, it will be very crispy.

<> the middle of the dough must be cut a few times, the cake will be fluffy quickly after entering the pot, and the middle of the dough cake will not be fluffy, and the middle piece is likely to not get up, and the taste will not be soft naturally. Pour the flour into a basin, add 10 grams of salt, 2 eggs, 1 bag of pure milk, 6 grams of baking powder, and an appropriate amount of water to knead into a softer dough. After kneading several times, cover with plastic wrap and let rise for 2 to 3 hours.

Secondly, it is very time-saving and labor-saving, no need to toss endlessly, we can prepare the noodles before going to bed, put them in the refrigerator to refrigerate, get up the next morning, pull and pull into the fried, and soon it will become a breakfast.

Slowly add warm water, colleagues use chopsticks to stir into a flocculent, and a little flour is left for dough, the dough must be soft and non-sticky, and the taste is not good if it is hard. Prepare the above required ingredients, flour with warm water, salt, baking powder, baking soda and wake up for 10 minutes, knead with your hands for 10 minutes after waking up, rub with your hands, smear a little cooking oil and cover with plastic wrap and let it sit overnight, take out the dough from the basin and don't knead it, pull the dough with both hands, each method has its own characteristics, some are crispy, some are soft, some are crispy on the outside and soft on the inside, through these practices, I have made a softer and more fragrant oil cake on the basis of these.

You only need to mix the dough with 80% hot water, and the cake will not be hard.

It should be placed in the refrigerator at home, and it should be covered with a layer of plastic wrap, and it should also be placed in a place where the air is particularly humid, etc., so that the storage method is very good, and the food will not spoil, and it can be stored for a long time.

Putting the shortbread in a bag with a good tight seal, and then putting it in a cool and ventilated place or putting it in the refrigerator can effectively improve this situation. It also retains its crispy texture. No matter how long it takes, it tastes very good.

You can store these cakes in the pot for a long time, so that they will not get cold, and the most important thing to do is to eat these cakes as soon as possible, and do not leave them idle for a long time.

After making the shortbread, place it in an open area and let it dry as soon as possible, and then put it in a cool place to keep it crispy.

You can store the shortbread in a cool place or refrigerator after it is cool, which will preserve the taste of the shortbread, and it will be very crispy after a few days.

If you want to maintain a crispy taste, you should naturally cool down and cool it after it is baked, and if you need to keep it warm, wrap it in a special quilt, not in a plastic bag, otherwise it will absorb water vapor and become weak and tough, like a piece of cowhide.

The cold cake continues to be stored at room temperature or refrigerated, the starch is aged, the taste becomes dry and hard, and it is best to freeze it. When eating, heat it in the microwave or out of the box, which is closer to the texture of freshly baked.

Strictly speaking, there are two types of oil cakes, one is fried and the other is fried. Fried oil cakes need to be made with leavened noodles, which will be fluffy when heated, so that the oil cakes are yellow on the outside and soft on the inside, and they are relatively soft to eat, and they are not hard when they are cold. The fried pancakes are made with hot noodles.

To make hot noodles is to use hot water to mix noodles, and dead noodles are to use cold water to mix noodles. The oil cake made from hot noodles is much softer than dead noodles, and it does not harden when it cools.

The oil cake is cold and hardened, mainly for the following reasons. 1.When the dough is mixed, the dough is relatively hard.

Alkaline noodlesI did not put it properly. 4.There is no way to do it after the oil cake is fried:

To prepare the above ingredients, flour with warm water, add salt,Baking powder, baking soda and both wake for 10 minutes, rub with your hands for 10 minutes after waking up, rub with your hands, and smear a littleCooking oilCoverplastic wrapLeave it quiet overnight, take out the noodles from the basin and don't knead them, pull the noodles with both hands, pull out a few squeezes or don't need to knead them to prevent strength, call hard when frying, there are raw noodles in the thick noodles, push and press them with both hands, draw three times with a knife, relax the oil in the pan, add a few sesame seeds to fry the oil cake fragrant, the oil is hot into the oil cake, float up in a few seconds, turn it over and fry it for a few seconds, and fry the oil cake. Put it in the basin in time to cause the surface to dry and harden. Let me introduce you to the detailed process of making oil cakes.

How do you make oil cakes? It's not hard when it's cold? Oil cake is a type of cake made from tender noodles.

The so-called tender noodles are the noodles that come out without leaven powder and without proofing. Add water to the flour and stir while adding water to form a dough and knead it into a dough. Close the lid, set aside, and let rise.

30 minutes. If the oil cake is not hard even when it is cold, it depends on the type of flour and the method of making noodles.

The traditional method of oil cake needs to be composed of three types of dough: "raised dough", "hot dough", and "oily dough". I don't recommend it, after all, it's too troublesome and time-consuming. So introduce a lazy version of the method, neither knead nor roll, just stir with chopsticks, and the fried oil cake is hollow and crispy on the outside!

Tender inside! Leave it on all day.

It's all soft.

Because the hot shortbread does not spread out when it is cooled, if it is packed in a bag and sealed, the moisture in it cannot evaporate and it will not be fluffy. Bake the shortbread in the microwave to make it cheesy and restore the original taste of the shortbread.

Hot shortbread must be spread out when it is cooled, and if it is packed in a bag and sealed, the moisture in it cannot evaporate, so it will not be fluffy.

<> Jinhua shortbread is made of white flour and snow mushrooms.

Dried vegetables, fatty meat, sesame seeds, rapeseed oil.

and maltose. After rolling, filling, and baking, it is made into a shortbread the size of a crab shell. Golden on both sides, covered with sesame seeds, with dried vegetables in the middle.

There are more than 10 layers on top and bottom, and each layer is as thin as paper. The shortbread tastes good. The imported ones are crispy and melt when they are wet, and even if the teeth are completely extracted, the person has a good taste; Crispy pastries also show their unique charm, with a rich stale flavor and salty aftertaste, which strongly attracts customers.

Li Bai is rumored among the people.

The legend of "smelling the fragrance and taking off the horse". Jinhua shortbread is a traveler.

Ideal for drying out as it is easy to carry. It is said that since the Tang Dynasty, Jinhua people have gone out to do business and take exams, and they all carry shortbread as dry food. Nowadays, travelers to Jinhua like to buy some treasures to take home to relatives and friends, or as a light meal on the road.

At present, there are pastry shops all over Jinhua city and countryside to make all kinds of pastries.

Jinhua shortbread is mostly made of "double-headed black". Main ingredients: flour, moldy dried vegetables.

Diced pork fat, sesame seeds, yeast, vegetable oil, maltose water, refined salt, alkaline noodles.

1. Add dried vegetables and refined salt to the diced pork and fatty meat to make the filling, add warm water to the flour and stir evenly, spread and cool, take out an appropriate amount, add the same amount of yeast, and knead into a dough.

2. When the fermented dough is elastic and soft, add lye, knead thoroughly, and roll out the dough into a rectangle. Smear with a layer of vegetable oil, sprinkle with flour, wipe well with your hands, roll it up from top to bottom, roll it into a circle, pull it into a dough, press it into a thick middle and thin round skin on the side, wrap it with filling, put it tightly, put it on a cutting board, roll it out into a round cake, brush it with caramel.

Water, sprinkle with sesame seeds.

3. Yellow sand cake oven burns charcoal. Wait for the furnace wall to heat to 80 degrees Celsius.

Left and right, stick the cake blank on the wall of the oven and bake for ten minutes, close the door, surround the charcoal fire with tiles, cover the mouth of the oven with an iron sheet, and then simmer for half an hour. After the fire is completely cleaned, roast for two hours, then it is ready to eat, and when it is cold, it can be packaged. <>

Jinhua shortbread is golden in color, crispy and delicious, winning with crispness, oily but not greasy, fresh and delicious, less moisture, and resistant to storage. It is a traditional baked goods with a unique flavor. The crispy pastry also reveals its unique flavor, with a rich wheat flavor and a fresh and sweet aftertaste.

Homemade shortbread is not crispy when it is cold, and there are reasons for adding too much water, or not enough baking time, these subtle small places need many tests to confirm, it is recommended to write down each step, mark the time, and then modify it on the original basis if there is something wrong in the follow-up, so that it is easier to find out the reason!

Maybe it's because you use hot water to mix the dough and put less puff pastry, so it won't be crispy after the cake is cold. The next time you make shortbread, you can mix the dough with warm water and add more puff pastry so that you won't have these problems.

This may be because there is too much water, so when making shortbread, it will not be crispy after it is cold, and the taste is not very good.

This is because the storage is not done properly, and after it is done, the cake should be separated and set aside to dry, so that it can still be crispy.

Hello dear, the following points need to be paid attention to to keep the baked cake crispy even when it is cold: 1When baking the kebabs, make sure they are fully cooked, otherwise the pancakes may become soft or discolored.

2.When baking scones, when they are done, remove them immediately and place them on a cool and bright rack with a spoon or tongs to allow them to cool naturally. This will keep the pancake crispy.

3.Avoid sealing the pancakes in an airtight container, as hot air will circulate inside the container, causing the pancakes to become soft. 4.

If you need to store the pancakes, you can keep them in a dry and ventilated place to protect them from heat and humidity so that the pancakes stay crispy and easy to preserve. 5.If it has cooled through, but it is a little soft, you can put it in the microwave on high heat for 10-20 seconds before serving, and it will restore its crispiness.

Be careful not to overheat the pancakes as this will harden or burn them. ）

After the shortbread is made, spread it evenly and cool, and then put it in a cool place at home so that it will still be crispy when you eat it next time.

You can chop it and then put it in the refrigerator, wrap it in a layer of plastic wrap, so that the storage effect is better, or directly chop it and continue to stir-fry it with potatoes or beans, and then put it in the refrigerator after making a dish.

You can put the finished shortbread into some sealed bags for preservation, and then put the sealed bag in the refrigerator for preservation, or you can put it in some cooler places for storage, and you can also wrap it in plastic wrap for preservation, which are all better storage methods.