How do you make shortbread golden and crispy?

Shortbread is a relatively common delicacy, in fact, there are many ways to make shortbread, and today I can introduce you to a very simple method. The shortbread made according to this method is particularly crispy, and the ingredients are also extremely simple, the shortbread made is layered, crispy on the outside and tender on the inside, and it is quite strong to eat in the mouth. First of all, we have to prepare the ingredients, prepare 300 grams of flour, an appropriate amount of bitter bean flour, cooking oil, and edible salt.

First put the prepared flour into the basin, add edible salt to the basin, divide the flour in the basin into two halves, half with cold water and noodles, and the other half with boiling water, then mix the two halves of noodles together, knead them with your hands, knead them into a dough and put them aside for half an hour. Then we put the dough on the board and roll out the dough with a rolling pin, the thinner the better, brush the dough with some cooking oil, sprinkle some salt, and spread some bitter tofu on top of the dough. <>

Roll the dough slowly from one end, cut it in the middle, then roll it up with the incision side up, roll it up from the other end again, roll it aside, let it stand for 15 minutes, after 15 minutes, re-roll the whole dough with a rolling pin and roll it out thinly. Prepare a pan, after brushing the bottom of the pan with oil, put the rolled dough into the pan, slowly cook it over low heat, about 3 to 5 minutes, we can turn the dough over one side, until the dough is golden on both sides. <>

The shortbread made according to this method is indeed very delicious, and the freshly made dough cake has some carbon that we can let cool before tasting it, because the shortbread after the amount of rice will slowly restain the shortbread at this time, which is particularly tough. Of course, you can also sprinkle some chopped green onions on top when eating shortbread, but some people may not like to eat green onions, so this step can be omitted. If you want to make this delicacy, the most important thing is to divide the noodles in half when you mix them, so that the shortbread will not be hard even if it is cold.

The shortbread method has a crispy taste: prepare ingredients ordinary flour, old ferment, water, thirteen spices, cumin, salt, edible oil, first mix the noodles, ferment, add about 3g of yeast powder to 1 kg of flour; Make puff pastry, add flour, thirteen spices, crushed cumin and salt to the bowl, then pour hot oil and stir evenly for later use; Knead the finished dough again and then knead it into long strips, evenly smearing the puff pastry you just made on top; After all the cake wraps are awake, roll them out with a rolling pin and roll them into small round cakes, and then they can be baked in the pot. The resulting shortbread is particularly crispy.

I think it should be done over high heat to remove the slag so that the surface of the pancake can be cooked quickly, and it will be fried to a golden effect, and it will also taste crispy.

I think you should fry the pancakes over low heat for a longer time, so that the pancakes will easily fry until they are golden and crispy.

Puff pastry is a very delicious family food, and some yeast powder should be used to mix the dough during the production process, and then a puff pastry should be prepared and rolled up, so that the taste will be better.

When making shortbread, first of all, the dough is the key, be sure to use warm water and noodles, and then make a puff pastry, first take an appropriate amount of flour, pour it in after the oil boils, and after rolling out the dough, it must be smeared with puff pastry, so that it can be loose and delicious.

You can choose to add baking powder, water or bulking agent and protein powder to it, and the ratio is best controlled at 3:1:1:1.

1. 30 grams of corn oil, 60 grams of all-purpose flour, appropriate amount of chopped green onion, appropriate amount of five-spice powder, a little salt, 200 grams of all-purpose flour, 2 grams of salt, 100 grams of boiling water, and about 30-40 grams of cold water.

2. 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 into a smooth dough by hand, cover with a damp cloth and cook for more than 20 minutes.

3. Prepare the puff pastry materials: 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 a puff pastry for later use.

4. Take out the good dough, knead it smooth, and cut it into 8 equal parts.

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

6. Roll it up and roll it into long strips.

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

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

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

10. Slowly sear on low heat until both sides are colored and cooked thoroughly.

Lard has good puff pastry.

Preparation of shortbread.

1.Oven turn on 350f.

2.Puff pastry: 1 4 cups oil heated, turn off the heat. Add 3 to 4 cups of flour and stir-fry for about 5 minutes until the flour is peanut butter colored.

3.4.Blanch: 1 2 teaspoons salt into 2 cups flour. Slowly pour in the flour from 3 to 4 cups of boiling water, stirring with chopsticks as you pour. Allow to cool a little and knead the flour into a smooth dough. Cover with a wet towel and let it rise for 30 minutes.

5.Sprinkle the worktop with flour and knead the hot dough and leavened dough together.

6.Roll out the dough into rectangular slices. Spread the ghee evenly on top and sprinkle it with puff pastry.

7.Fold the dough to the left, right, top, and bottom sides to the middle 1 3, a total of 9 layers. Roll out the dough thinly.

8.Roll the dough on one side and roll it into a long cylinder shaped like an old telescope and divide it into 10 portions.

9.Baked cakes:

10.Spread the white sesame seeds on the bottom of the plate.

11.Stir the egg yolk liquid with chopsticks.

12.Knead each dough opening by hand. Hold the dough with both hands at the same time and knead the dough finely.

13.Pinch the two ends of a piece of dough with both hands, twist it in the opposite direction like twisting a twist, and close it to the middle while twisting, forming a thick and low garden tube with a thick middle and thin edges. Flatten the dough by hand.

14.Brush the surface of the dough with egg yolk liquid, put the side with egg yolk liquid on a plate and cover it with sesame seeds. Press the surface of the dough by hand to compact the sesame seeds.

15.Brush the other side of the dough with egg yolk and sesame seeds. Compact the sesame seeds by hand.

16.Turn the stove on slightly higher than medium. Heat a pan, sprinkle with a tablespoon of oil and brown the dough on both sides.

17.Place the pancakes in the oven and bake for 15 minutes on each side.

4. Stir evenly and cool to eat, or make a variety of baked cakes.