The practice of light shortbread, how to make light shortbread delicious, and the home style of ligh

The preparation of light shortbread.

Ingredients. 90 grams of flour.

Accessories. Baking powder.

4 grams. Evaporated milk.

10 grams. Egg.

20 grams. Yeast powder.

2 grams. Cornmeal (yellow).

10 grams. Seasoning.

Sesame oil. 5 drops.

Vegetable oil. 1 teaspoon.

Sugar. 40 grams.

Water. 30 ml.

1.Ingredient A (2 grams of yeast powder, 30ml of warm water) mix well and let stand for 5-10 minutes.

2.Sift the powder of ingredient B (90 grams of all-purpose flour, 10 grams of corn flour, 4 grams of baking powder) and add ingredient C (40 grams of sugar, 4 grams of milk powder, 10 grams of condensed milk, 20 grams of egg liquid, 1 teaspoon of vegetable oil, 5 drops of vanilla sesame oil).

3.Will be procedure 1The yeast water is poured into procedure 2Medium, stir well with chopsticks.

4.Gently mix well into a batter (do not knead the tendons too hard), cover with plastic wrap and let stand for 1 hour.

After an hour, dip your hands in a little flour and divide into 25 grams of dough per portion.

6.Line a baking sheet with tin foil and sieve with flour.

7.Will be procedure 5The dough is formed into a round cake shape, put it on a baking sheet and sieve a little flour on top of the round cake.

8.Before placing in the oven, cover the round cake with a sheet of tin foil.

9.Put it in the preheated oven, bake at 180 degrees for 13 minutes, turn off the oven temperature, simmer for 2 minutes, and take it out.

IntroductionLight shortbread is a traditional food in Lingnan. The flavor is unique, the taste is quite good, and it contains only a small amount of fat, which is nutritious and healthy, so that diners can taste the traditional food culture without absorbing too much fat.

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 salt and pepper 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 fingers to pull it slightly, and pull the two fingers of your left hand to support both sides of the dough sheet, and roll it into more than 10 layers while pulling, and then pull the remaining noodles long and thin, smear them with puff pastry, and twist them into a snail shape (1 shortbread must be about 4 meters long).

4.Top Iron: Press the dough into a small round cake with a thin center and a diameter of about 7 cm for Qingyin.

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 bottom to top, roll it into a long strip, roll the rolled long strip into a small agent, you will see that there is a circle of puff pastry in it, 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 on low heat, and brand it on both sides to be golden.

Formulation. 500 grams of fine noodles, 250 grams of sugar, 20 grams of stinky powder, 5 grams of baking soda, 15 grams of baking powder, 5 grams of foaming agent, 150 ml of water.

Method. Flour and baking powder are mixed through a sieve and opened, and sugar is boiled and cooled in water. Put baking soda, stinky powder and foaming agent into the nest, pour in the sugar solution and rub it evenly until it foams, mix it into a dough, grind it into thin slices (it is better to roll it into thin slices with a dough sheeter), lay it flat on the table, cover the cake blank with a cylinder mold, put it into the baking tray, sprinkle dry white sugar on the surface, and bake it in the oven in time.

Precautions. The sugar cake is required to be very fluffy and white, so it is most afraid of oil, and even the oil on the baking tray should not be too much. In addition, the key is the baking technique, the oven temperature is required to be between 150 and 160, and the oven door cannot be opened in the middle of baking cakes.

The amount of water used should be accurate, and water or powder should not be added halfway when adjusting the dough, otherwise the dough is easy to gluten, and the dough will completely fail if you hold the sail tendons together, resulting in the baked cake being hard and not expanding, and the surface is blistered. White sugar cake is a representative of dry cakes, and all dry cakes can be made with reference to the recipe of white sugar cakes.

The way to make shortbread, it can be said that each place has its own shortbread method. The following is a collection of light shortbread practices that I have collected, I hope it will help you! If you think it's good, welcome to share!

The practice of Lingnan light shortbread

Material. 500 grams of flour, 250 grams of sugar. 20 grams of stinky powder (ammonia bicarbonate), 15 grams of baking powder, 5 grams of foaming agent and baking soda, 150 ml of water.

How to make it: 1. Mix the flour and baking powder through a sieve, add an appropriate amount of water and sugar to boil, pour in flour and baking powder and stir into a paste, then pour in baking soda and stinky powder foaming agent and mix until foaming and mix into a dough.

2. Roll out the dough, cover the cake with a cylinder, and sprinkle sugar on the surface.

3. Preheat the oven to 150-160 °C, put in the dough and bake.

How to make light shortbread delicious.

1. Do not add water or powder halfway when adjusting the dough, otherwise the dough is easy to gluten and make the cake body hard and blistered.

2. Light shortbread is most afraid of oil, and even the oil on the baking tray should not be smeared more.

Preparation of custard shortbread

Ingredients. 1000 grams of Fuqiang powder, 80 grams of fresh eggs, 60 grams of lard, 500 grams of sugar, 100 grams of flour, 10 grams of milk powder, 500 grams of baking soda, 7 grams of baking powder, 300 grams of water.

Method. 1. Put the sugar into the pot and add water, stir while heating to dissolve it, and boil slightly to set aside.

2. Place the flour on the table to open a pot-shaped pond, put other raw materials in the middle and mix well, then pour in the cooled sugar water, mix evenly, and rub until the tendons are raised.

3. Cut the dough into small pieces, roll it into a circle, and press it flat to form a green blank.

4. Put the green billet into the baking tray and bake in the oven, the bottom fire of the furnace temperature is about 150, and the surface fire is about 60. After baking, it can be cooled in the oven.

Char siu shortbread

Raw material. 500 grams of all-purpose flour, 250 grams of barbecued pork, 150 grams of winter bamboo shoots, 175 grams of warm water, 150 grams of cooked sesame seeds, and an appropriate amount of egg liquid. 150 grams of barbecued pork sauce, 150 grams of pork oil, 50 grams of butter, 50 grams of sugar.

Method. 1. Cut the barbecued pork and winter bamboo shoots into small slices of stuffy fiber, add the barbecued pork sauce and cooked sesame seeds and mix well to form the filling.

2. Add 150 grams of flour to the lard and butter and mix well, put it in the refrigerator and freeze it for 15 minutes; Add the remaining flour to warm water and mix into a dough and let it sit for 20 minutes.

3. Roll out the dough into a skin, wrap it in puff pastry, fold it into a butterfly fold, then roll it out into a rectangle, use a small bowl as a mold, buckle out the round dough, put in the barbecued pork filling, fold it in half into a semicircle, brush the egg wash, stick the sesame seeds, put it in the oven, bake it at 200 for about 18 minutes until the appearance is golden brown, take it out and put it on a plate.