A delicious way to make Allabang? Steps to make an Alla Bang

Once the butter is softened, mix with the powdered sugar and eggs and stir slightly. Don't send it away. Then, pour in the cake flour and knead into a dough.

The kneaded dough is relatively dry. Because the absorbency of flour is inconsistent, it may be necessary to adjust the amount of flour used to ensure that the kneaded dough is not too soggy and soft. Once the dough is kneaded, let it rest for half an hour.

Place the loose dough on a cutting board and form a rectangular dough with a thickness of about 10. When you are cooking, you can sprinkle some flour on the board to prevent sticking (in fact, it is not sticky if you don't sprinkle it).

Cut the dough sheet into long strips with a knife.

Pick up the ends of a long strip with both hands, twist it a few times, and place it in a baking tray lined with tin foil (you can also put it directly on the baking sheet, don't grease the baking sheet).

Brush the finished strips with a layer of whole egg wash and bake them in the oven. Middle level, 180 degrees, about 25 minutes. Bake until golden brown.

This Arabon is actually not authentic to me. Arabon is an Italian-style hard dough stick that can be made with leftover dough from various pastries and has a hard and crunchy texture. The texture of the delicious Arabon is quite hard, and people who don't have a little strength really can't bite it.

I made a replica of it once, and somebody said, "Are you making cookies or stones?"

Steps. step

Steps of the Alaban Strip.

After the butter is softened, and the sugar is powdered. Mix the eggs together, stir slightly, do not whip, then, pour in the cake flour and knead into a dough; The kneaded dough is relatively dry, because the water absorption of the flour is inconsistent, you may need to adjust the amount of flour as appropriate to ensure that the kneaded dough can be formed into a ball, but not too wet and soft, after kneading the dough, let it rest and relax for half an hour.

Steps. step

Steps of the Alaban Strip.

Place the loose dough on a cutting board and form a rectangular dough with a thickness of about 10. When you are cooking, you can sprinkle some flour on the board to prevent sticking (in fact, it is not sticky if you don't sprinkle it), and cut the noodles into long strips with a knife.

Steps. step

Steps of the Alaban Strip.

Pick up the ends of a long strip with both hands, twist it a few times, and then put it in a baking tray covered with tin foil (you can put it directly on the baking sheet, don't grease the baking sheet), brush a layer of whole egg liquid on the made strips, and you can bake it in the oven, preheat the oven to 180 degrees in advance, put the baking tray into the middle layer, about 25 minutes, and bake until the surface is golden brown.

Cooking techniques of Alaban

Skill. tips

1.Because this dough does not use water, it is all made of egg liquid, so it will be a little stickier when kneading the dough. In addition, the water absorption of different varieties of flour is different, and the softness of the kneaded dough may be different, so you need to adjust the amount of flour as appropriate to make the dough a relatively dry and not too soft dough.

If this dough is too soft, the cut will not be as beautiful;

2.Do not use caster sugar instead of powdered sugar in the recipe, otherwise the biscuits will not easily maintain their shape when baking. If you don't have powdered sugar, you can use granulated sugar in a food processor.

3.Do not grease the baking sheet, otherwise the biscuits will not stick firmly, and they may be deformed when baked, and they will not be so straight;

4.If you prefer to eat harder cookie bars, you can omit the butter in the recipe. If the butter is not used, then add about 8 grams of egg wash when making it. Again, knead into a dry dough that is not too soft, but does not fall apart;

5.The amount of egg wash required to brush the surface is very small, you can choose eggs that are slightly larger than 50 grams when making the dough, and leave a little egg wash for brushing the surface when making the dough.

Material. 260 grams of cake flour, 2 medium eggs, 60 grams of powdered sugar, 20 grams of butter, a little whole egg mixture.

Method. 1. The butter is softened at room temperature in advance, and the low-gluten flour is sifted in advance.

2. Mix flour, butter, eggs, and powdered sugar, knead it into a dough by hand, do not knead it for a long time, wrap it in plastic wrap and let it relax for 30 minutes.

3. Put the loose dough on the panel, you can sprinkle a little dry flour on the panel in advance to prevent sticking, roll out the dough into a rectangular dough sheet with a thickness of centimeters with a rolling pin, and cut the dough sheet into long strips with a width of centimeters with a knife.

4. Take a long strip and pinch both ends with both hands and twist it in the opposite direction a few times to form a spiral, and twist all the long dough in turn.

5. After all the biscuit blanks are completed, arrange them in the baking tray (the baking tray does not need to be brushed with oil or liner paper), and gently brush a layer of egg wash on the biscuit blanks with a brush.

6. Preheat the oven to 180 degrees in advance, bake for 20-25 minutes, and bake until the surface of the biscuits is golden brown.

After the butter is softened at room temperature, the powdered sugar and eggs are mixed, the low-gluten flour is sifted and poured into a powder basin, kneaded into a dough, the dough is divided into two parts, one of which is kneaded into cocoa powder, wrapped in plastic wrap, and let stand for half an hour. The loose dough is rolled out into rectangular sheets with a thickness of centimeters. Cut into strips of equal width.

Preheat the oven to 180°C for 25 minutes until the surface is slightly browned.

Put the softened butter in the bowl, add the eggs, add 20 grams of powdered sugar, sieve in the low-gluten flour, stir well with a spatula, knead into a smooth dough, let it sit for 30 minutes, roll out the dough with a rolling pin, cut it into a long strip one centimeter wide with a knife, twist it into a twist shape by hand, put it in a baking tray, bake it in the oven at 185 degrees for 16 minutes, and a delicious Araban is ready.

Add the eggs, add the powdered sugar, pour in the liquid butter and stir well;

Sift in low powder, knead well into a ball, cover with plastic wrap, and let stand for 30 minutes;

Roll into slices, cut into long strips, twist into twist shapes, and brush the surface with egg wash;

Preheat the oven to 180 degrees and bake for 23 minutes.

1.Prepare the materials.

2.Sugar, egg mixture, butter mixture.

3.Add low powder, sesame seeds and knead into a ball.

4.Integer.

5.Heat at 180 degrees for 20 minutes.

6.Finish.

The delicious recipe for Araban is as simple as adding chocolate breadcrumbs and milk, and it's good to freeze.

The delicious recipe of Araban is that you can use whatever flavor you want, and when you're done, you mash it with it, make a little starch or flour or flour, and use all sorts of methods.

My delicious recipe is there, mainly your means of operation, and your details must be mastered, especially when selecting materials, you must choose some fresh materials.

Here's how to make cranberry arabangs:Main comic search ingredients: 400g of low-gluten flour, 2 eggs, 140g of butter, 100g of white sugar, 50g of corn oil, 40g of milk powder.

Excipients: 45g cranberries, 3g baking soda.

Steps: 1. Soften the butter at room temperature in advance and add sugar.

2. Stir with a manual whisk, add powdered sugar, and continue to stir with a manual whisk.

3. After the icing sugar and butter are well stirred, add the egg mixture.

4. Stir well with a whisk.

5. Sift the flour and add it to it.

6. Chop the cranberries and add the front into it.

7. Mix evenly with a spatula and knead into a dough.

8. Put it in the refrigerator and freeze it for about half an hour.

9. Remove the frozen dough from the refrigerator and roll it out into a long dough about 3 5 mm thick.

10. Use a knife to cut each strip of about 1cm wide on the dough.

11. Pick up the ends by hand and twist them into a spiral shape and place them in a baking dish.

12. Preheat the oven at 170 degrees and bake the middle and upper layers for about 15 minutes.

1.Prepare materials and tools.

The first step in making an Araban is to prepare the materials and tools you need. The ingredients to be prepared are: sticky rice, canned ham, eggs, breadcrumbs, salad dressing, chopped dried fruits, vegetables and other accessories.

The tools you need are: oven, baking sheet, knife, cutting board, and kitchen paper towels.

2.Make sticky rice.

The main ingredient of Araban is sticky rice, so making sticky rice is the core step of making Arabon. Prepare water and glutinous rice, wash the glutinous rice, add an appropriate amount of water, and put it in a rice cooker to cook. Wait for the sticky rice to cool a little, place the sticky rice on a clean cutting board and cut it into small pieces with a knife for later use.

3.Prepare the filling.

Cut ham, eggs, dried fruits, vegetables, etc. can be used as fillings for Arabon. Cut these materials into small pieces for later use. Heat the ingredients in the microwave and cut the hard-boiled eggs into small pieces for later use.

4.Stuffing.

Flatten the sticky rice pieces by hand and form thin slices. Put the prepared filling in the glutinous rice slices**, and then wrap the glutinous rice with your hands to make a roll. The whole finished filling should be wrapped in the sticky rice as evenly as possible, otherwise it will cause the whole Araban to be baked unevenly during the baking process.

Any excess loose glutinous rice should be broken off by hand.

5.Dip in breadcrumbs.

Roll the filling-filled sticky rice through the breadcrumbs so that the surface is evenly coated with a layer of breadcrumbs. Doing so not only adds to the taste of the alab, but also makes the process of drying and roasting the alama simpler.

6.Pre-baked.

The pre-roasting step is essential, as it allows the Arabon to heat more evenly and the delicious taste of the roast more humane. The temperature and time of pre-baking depends on the size of the oven and the size of the Arab. In general, preheat the oven to about 180 degrees, put the arabang in a baking tray and bake for about 10-15 minutes.

The main purpose of pre-roasting is to make the arabang crunchy and more delicious and tasty.

7.Roasted.

Transfer the pre-baked arabar to a baking sheet with a non-stick layer, set the oven temperature again to about 180 degrees Celsius, and bake for 20-25 minutes until the surface is slightly browned. Due to space limitations, this article does not elaborate on how to set up each oven, which requires the reader to refer specifically to the oven's instructions.

8.Enjoy it from the oven.

After baking, Xingzhi dates are full of color and flavor, and can be slightly heated in the microwave or enjoyed directly from the oven. Different excipients can bring different flavors, and you can add mixed flavors according to your taste.

Ingredients.

130g of low-gluten flour

10g of butter and one egg (about 50g) of food.

30g of powdered sugar, 20g of cooked sesame seeds

The practice of Arabon.

1.Melt the butter in water.

2.After cooling slightly, pour in the powdered sugar and stir well with a hand blender.

3.Then pour in the beaten egg mixture and stir well.

4.Low gluten powder after sifting.

5.Pour in the butter and mix slightly with your hands, then add cooked sesame seeds and knead the flour well6Put it in a plastic bag, and relax it indoors for about 30 minutes, and set aside for 7Once the dough is relaxed, roll it out with a rolling pin to a thickness of about centimeters.

8.Cut the sides neatly, and then use a knife to cut the dough into long strips about 17 cm long and about cm wide9Twist the dough in the opposite direction a few times with your hands for each strip.

10.Put the twisted strips into a baking tray one by one, and then brush the strips with a layer of egg wash11Put it in a preheated oven at 180 degrees Celsius, put it on top and bottom heat, and put it in the middle layer for about 15 minutes before it comes out.

Ingredients: Canola oil 15g

Cake flour 170g

Water 80g

3 g sugar, 1 teaspoon salt.

Baking powder 1 3 teaspoons.

2 teaspoons paprika.

Salty, spicy and spicy Arabon recipe.

Mix the cake flour, sugar, salt, baking powder and chili powder, pour water and canola oil into the powder mixture, stir evenly and knead into a dough, wrap it in plastic wrap and put it in the refrigerator for 30 minutes.

After 30 minutes, remove the dough and roll out the rectangular dough.

Cut the rolled dough into 1 cm wide strips, put it in a baking tray lined with tin foil and preheat it in the oven for 10 minutes, put the arabang in the middle of the oven at 190 degrees for 20 minutes.

1.Cake flour, corn oil, eggs, sugar and black sesame seeds are available.

2.Beat the eggs and scoop out a small spoon of the spine for later use, then pour in the corn oil and sugar, stir the sugar with the egg whip to melt.

3.Stir in the cake flour and black sesame seeds.

4.Mix into a hard dough, cover with plastic wrap and relax for 30 minutes.

5.Roll out the dough sheet with a rolling pin to a thickness of 4 mm and cut the edges.

in strips cut into strips of 4 mm thick 8 cm.

7.Twist into twist strips.

8.Place on a baking tray and leave a little egg wash before brushing.

9.Bake in a preheated oven at 175 degrees for 15 minutes.

10.When you come out and put it cold, it's crispy and crispy, and if you fall to the ground, you'll be crushed.

11.Decorate the finished picture of the Arab stick.

Brief description of Tiye: The ingredients are for reference, and the temperature of the oven is controlled according to your own oven, and the recipe is ** Yu Junzhi, let me change it slightly, and change the butter to corn oil that is intentional to the body, and I will not wait for time due to the butter softening.

Arabon is an Italian-style hard noodle stick, low oil and hard, which is very suitable for Honakura's teething sticks for watching movies and TV pastimes.

1.After the yellow loss pure oil is softened, mix it with powdered sugar and eggs, stir it slightly, do not whip, and then pour in the low-gluten flour and knead it into a dough.

2.The kneaded dough is relatively dry. Because the water absorption of flour is inconsistent, it may be necessary to adjust the amount of flour as appropriate to ensure that the kneaded dough can be sold into a dough without being too soggy. Once the dough is kneaded, let it sit for half an hour.

3.Place the loose dough on a cutting board and roll it out into a rectangular sheet of about a thickness of about one. When rolling, you can sprinkle some flour on the board to prevent sticking.

4.Cut the rolled dough sheet into long strips with a knife.

5.Pick up the ends of a long strip with both hands, twist it a few times, and place it in a baking tray lined with tin foil.

6.Brush the twisted strips with a layer of whole egg wash and bake in the oven. Preheat the oven to 180 degrees Celsius, place in the middle of the baking sheet, about 25 minutes, and bake until golden brown on the surface.