What kind of noodles can be shortened, and how to use shortening and noodles

1. Puff pastry recipe:

4 pounds of high-gluten flour.

Low-gluten flour 6 pounds.

1 kg of butter (can be replaced by shortening, the amount of oil accounts for less than 35% of the dough) pounds.

Salt to taste (can be left out).

1 pound of powdered sugar (the role is coloring and flavoring).

Second, the puff pastry formula: shortening: flour 1:1 (stir evenly, knead into a ball) Third, the production process.

Mix the high-gluten flour with the low-gluten flour and sieve in the powdered sugar.

Add butter and water and knead until there is a certain gluten.

Cut the dough into small balls (about 20g 30g each) and roll it out into a dough, rolling out 2 3mm thick.

Wrap in puff pastry (puff pastry puff pastry = 2 1), roll it into a dough sheet and roll it into a cylinder, then roll it into an oval shape, fold it twice, and roll it into a dough sheet.

5.Wrap the filling according to your personal preference, brush with egg wash and bake it after setting.

Noodles play a vital role in northern noodles, which is directly related to the appearance and taste of the finished product.

After the noodle is finished, the basin will hardly be stained with flour, and the same is true for the hands. (This is critical).

How to and noodles. 1. Water temperature and utensils: warm water in autumn and winter, cold water in spring and summer, stainless steel and plastic basins.

2. Dough mixing: In the process of dough mixing, adding water in small amounts and many times will make the dough elastic. Wipe the basin with flour clockwise (counterclockwise) until the inner wall of the basin is shiny.

Then, stir while adding water, and at the same time, knead the flour on your hands, or dip some water if necessary, and then knead the flour into a ball.

3. Dough: Cover the dough with a lid for about 20 minutes (on dry days, you can smear some water on the surface of the dough), and then knead it repeatedly until the dough is smooth and delicate. Hard noodles (noodles) usually take half an hour, and soft noodles (cakes) take 20 minutes.

The finished dough is smooth and tough, and it is absolutely delicious.

4. Pay attention to the softness and hardness of the dough: when making noodles, in order to prevent the noodles from being bad, the noodles should be appropriately harder, and then add a little salt to the flour, which will make the noodles taste more delicious (the amount of salt for two people does not exceed 1 2 of the little nails, add more, the noodles will be bad, and do not add cakes, steamed buns, etc.). When making cakes, the dough is softer, and when making buns (steamed dumplings), it should be moderately soft and hard, too soft, in addition to poor taste, it is also easy to deform, affecting the appearance.

5. Cornmeal: When mixing with cornmeal, be sure to add white flour, otherwise it will be difficult to form a ball. In order to prevent cornmeal from getting on your hands, you can easily solve it by dipping some water on your hands from time to time.

It is not difficult to make noodles, as long as the average person masters the above methods, he can become a "side dish" after a few skills. Because it takes a certain amount of time to make noodles, I usually mix noodles in advance, such as when making hand-rolled noodles, I will put them in a crisper bag and put them in the refrigerator, and the next day I will quickly get them done by dividing them by two.

Just use the general special powder.

Good with magnolia powder.

1, Add flour and lard to form a dry puff pastry. The ratio is 2 to 1

2. Add flour and water and lard to knead into water and oil noodles. The ratio is 4 to 2

3 And the bread of water and oil shall be rolled out of the puff pastry, and it shall be rolled into a cake, and it shall be puff pastry.

Summary. Hello, <>

The key points of puff pastry dough: If you make it with corn oil, it will be easier to puff pastry, the nutrition will be better, it can also reduce cholesterol in the body, and it is also good for blood vessels. If other oils are used, such as peanut oil and lard, its shortening effect will be very poor, it is difficult to shorten, and it is easy to drop the slag.

When making it, the water and oil skin is very important, and if you do it well, it will not be so easy to break and burst. When cooking, it is best to use some good corn oil, add some peppercorns, cinnamon to make the filling, the taste will be better. But don't bake it over high heat, it's easier to puff it over a simmer.

What are the points of puff pastry?

Hello, <>

The key points of puff pastry dough: If you make it with corn oil, it will be easier to puff pastry, the nutrition will be better, it can also reduce cholesterol in the body, and it is also good for blood vessels. If other oils are used, such as peanut oil and lard, its shortening effect will be very poor, it is difficult to shorten, and it is easy to drop the slag.

When making it, the water and oil skin is very important, and if you do it well, it will not be so easy to break and burst. When cooking, it is best to use some good corn oil, add some peppercorns, cinnamon to make the filling, the taste will be better. But don't bake it over high heat, it's easier to puff it over a simmer.

Hello, baking shortbread method First of all, you must prepare the ingredients, flour, corn oil, sugar, etc., preferably cornstarch, plus a few eggs, white sesame seeds. To make its filling first, first add sugar, then put some flour in it, and then fry it over low heat, and when it turns slightly yellow and has a fragrance, it's OK. Add some sugar and corn oil, mix them together, stir well, and the sugar filling is ready.

Put some flour in a basin, add salt, corn oil, water, stir well, knead into a dough, set aside and let it rise. After 30 minutes, add some cornstarch and oil, continue to stir, and let it sit for another 30 minutes. Then use a rolling pin, roll out its skin, add the filling, seal it well, and don't let its filling leak out.

Roll it out into a rectangular shape, add some sesame seeds and egg mixture, and put it in the oven to bake. The temperature is about 200 degrees, don't bake it for too long, about 10 minutes, take it out and let it cool, and then you can eat.

The methods are as follows: 1. Strictly control the proportion of water, oil and flour.

Ratio of water, surface and oil:

1) The ratio of oil, water and noodles is: 1 3:1:3; 2-3 teaspoons of dry yeast powder, a pinch of salt and sugar.

2) Steamed buns, large buns, add only water and noodles: 1:3, 2-3 teaspoons of dry yeast powder, a little salt and sugar.

3) Dumpling noodles: add only water and noodles: 1:3dThe ratio of noodle noodles: oil, water, and noodles is: 1 4:1:4

2. If you don't use water, just use oil: add oil to the flour little by little, stirring while adding; If you use both water and oil: mix the water and oil first, whip well to emulsify the oil, and then add water and oil to the flour little by little, stirring as you go.

1) Well-ventilated flour has a respiration effect, so it is necessary to circulate air so that flour has air to use.

2) Humidity dry flour will change its own water content according to the temperature and humidity of the environment, the greater the humidity, the increase of the water content of the flour, easy to agglomerate. The lower the humidity, the lower the moisture content of the flour. The ideal humidity is between 60%-70%.

3) The temperature of storage will affect the aging time of the flour, the higher the temperature, the faster the aging. But the temperature also shortens the shelf life of the flour. The ideal temperature for flour storage is 18 -24.

3. Rub vigorously.

1) Put all ingredients except butter in a container and roll them in, and use ice water as much as possible. Salt and sugar are best not to be put with yeast.

2) Stir well, cover and place in the refrigerator for 30 minutes.

3) Take it out and rub it.

4) and to the film outlet.

5) Add the softened butter.

6) Continue kneading.

7) Knead until the surface is smooth, then take a small piece of dough and display.

4. Knead the dough once every half an hour after waking up, and it will be smooth after three times.

When the temperature is low, the dough must be kept warm, otherwise due to the temperature expansion and contraction, the dough will collapse, thereby reducing the effect of fermentation, and reducing the effect of the dough (the internal stress of the dough generated during fermentation has been offset by the collapse of the dough due to the contraction of the gas in the dough hole), and even the dough will have an adverse effect on the dough making (when the collapse of the dough is too strong, and the dough that has been initially fermented and expanded, When there is a reverse internal stress, the dough will make the secondary fermentation more difficult).