How to make shortbread delicious, the home cooked method of shortbread

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 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 of kneading, and then roll out a dough sheet about 5 cm wide with a small rolling pin, smear the gram puff pastry and sprinkle the gram 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 the left hand to support the dough sheet on both sides to be wide, 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-like shape (1 shortbread must be about 4 meters long).

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

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 off 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 out the good noodles with a rolling pin into a large pancake, evenly spread the fried puff pastry on the pancake with a spoon, roll it from the bottom to the top, roll it into a long strip, roll the rolled long strip into a small agent, you will see a circle of puff pastry inside, 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 in a low heat, and brand it on both sides to be golden.

Ingredient breakdown. Plain flour.

300 grams. Cornstarch.

300 grams. Corn oil.

240 grams. Sugar.

180 grams. Egg.

2 pcs. Yolk.

3 pcs. Sweetness.

Taste. Baking.

Craft. One hour.

Take. Simple.

Difficulty. Steps to prepare egg yolk shortbread biscuits.

Steps to prepare egg yolk shortbread biscuits: 1 1 Put all the ingredients into the basin.

Steps to prepare egg yolk shortbread biscuits: 2 2 Stir with chopsticks until there is no dry powder.

Egg yolk shortbread biscuit preparation steps: 3 3 knead into a dough.

Steps to prepare egg yolk shortbread: 4 4 Spread plastic wrap on the table and put the dough in the middle of the plastic wrap.

Steps to prepare egg yolk shortbread: 5 5 rolled into centimeters of crepes.

Steps to make egg yolk shortbread biscuits: 6 6 Remove the plastic wrap.

Steps to make egg yolk shortbread biscuits: 7 7 Cover with a cookie mold.

Steps to make egg yolk shortbread biscuits: 8 8 Lift directly on the baking sheet, press the small biscuits with your hands to demold, until the baking tray is full.

Steps to prepare egg yolk shortbread biscuits: 9 9 put in a preheated oven at 180 degrees for 15 to 20 minutes.

Steps to prepare egg yolk shortbread biscuits: 10 10 Cool thoroughly after baking, and wrap them to prevent moisture.

1. Ingredients: 80g of low powder, 30g of powdered sugar, 50g of butter, 1g of baking powder salt, 30g of dried fruits.

2. Method: (1) Soften the butter at room temperature.

2) Mix the low flour and baking powder, sift it into a bowl with butter, add the powdered sugar, add two drops of vanilla extract (if you don't have it) and salt.

3) When kneading the mixed powder by hand and kneading it into loose granules, set aside a small portion of about 10 grams. Others can be kneaded into a dough or kept granular.

4) Take a round mold and put it in a baking tray, pour about 15 grams of powder particles into the mold, press it by hand and slowly remove the mold, my mold is relatively large and six centimeters in diameter.

5) Put the dried fruits in a plastic bag and roll them out with a rolling pin, don't break them too much.

6) Sprinkle some flour particles on the finished biscuits, and then sprinkle with nut granules. The oven is preheated at 170 degrees up and down, and it can be baked in a quarter of an hour, and the temperature of each brand of oven is different.

1. First of all, the eggs are relatively soft, while the ones replaced by milk are crispy, and the cooked eggs are peeled off the shell, the egg whites are removed, and the yolk is set aside. Crush the egg yolk with a spoon and cook the egg yolk to remove some of the fishy smell of the egg and shorten the cooking time.

2. Prepare the flour and cornstarch, and beat the butter before it is softened. Put flour and corn starch 1:1 into a basin, add corn starch instead of butter to make a crispy texture, put the crushed egg yolk into the basin, can make the biscuit taste more crispy and crispy.

3. Add white sugar, the amount of white sugar is according to your own taste, you can put more if you like sweetness, put white sesame seeds in, how much you dosage, the butter is not enough, you need to beat until light yellow, fluffy volume, flour and other powders have not been sifted, and the temperature of the oven is uneven.

4. Stir the flour and ingredients well, add about three tablespoons of vegetable oil, stir by hand while adding, and then add water. Knead the dough and refrigerate for 30 minutes.

5. Take out the refrigerated dough, knead a small piece by hand, knead it into a ball, gently flatten it with your hands, and a small biscuit will be ready; Make all the cookies in turn. Place the biscuits on a plate and bake on a low heat, otherwise they will dry out.

6. Finally, put it in the microwave oven on high heat for 3 minutes, whether it is powdered sugar and caster sugar, which is also very important for the pattern, take out and turn over, the dim sum made of low-gluten flour is relatively crispy, so the cookies are basically low-gluten flour, and then 2 to 3 minutes on high heat, must be thoroughly cooled and then boxed.

The shortbread is really, really crispy! Be sure to tell your child to eat on the dinner table, or you will clean up the scum all over the floor! The following is a complete list of crispy biscuits I have compiled, welcome to read!

Materials

Low flour (water and oil skin) 120g cold water (water and oil skin) 50g sugar (water and oil skin) 8g lard (water and oil skin) 40g salt (water and oil skin) Low flour (oil pastry) 80g lard (oil pastry) 35g egg (pie crust) 1 cooked sesame seed (pie crust) Appropriate amount.

Steps

1. Prepare the ingredients. **I forgot to put cooked sesame seeds and eggs in it. The lard is made from the fat itself.

2. Mix the water, oil, skin and puff pastry materials respectively. Put it according to the amount in the ingredient list! Don't get confused.

3. Knead the dough separately. The oily skin may feel a little thin when it is just lived, don't worry, don't add any more dough, knead the fascia, and it is malleable. The puff pastry should be kneaded evenly with the oil and dough by hand and mixed thoroughly.

Cover with plastic wrap and let rise for 20 minutes. This step is important! It must not be omitted.

Cover with plastic wrap throughout to prevent air drying.

4. After waking up, divide the water oil skin and puff pastry dough into 10 equal parts.

5. Wrap the puff pastry with water and oil skin, seal and roll round.

6. Cover with plastic wrap and let stand for 20 minutes. Cover the film and let it rise for 20 minutes! It's important!!

7. After waking up, take a portion and roll it into a cow's tongue shape.

8. Roll up from top to bottom.

9. Put it vertically.

10. Roll it out into a cow's tongue shape and roll it up again.

11. Wake up for 10 minutes. Starting with the first one, it takes about ten minutes to get down to ten.

13. Like folding quilts, the upper part is folded 1 3 from top to bottom, and the lower part is folded 1 3 from bottom to top. Then roll out into rectangular slices.

14. Brush the egg wash on the surface to fix the sesame seeds.

15. Dip one side of the egg mixture with sesame seeds. Rolling the side with sesame seeds with a rolling pin is also a fixation of sesame seeds.

16. Lay the baking tray with oiled paper and put the cake into the baking sheet. Preheat the oven to 210 degrees for 25 minutes.

17. a finished product. Isn't the crispy scone very appetizing?

Tips:

Thin dough is not a problem, and the water and oil skin should be kneaded to the fascia, which is malleable. The steps of covering with plastic wrap and proofing must not be saved, which is directly related to the success of shortbread.

1. Ingredients: 125 grams of ghee, 60 grams of powdered sugar, 1 egg, 8 grams of custard powder, 8 grams of milk powder, 200 grams of low powder.

2. Start to whip the ghee, add powdered sugar for a while and continue to beat and add eggs.

3. Continue to mix well with a stirrer and sieve into the mixed powder.

4. After mixing the ghee dough with a spatula, press it into thick sheets by hand, and then roll it into thick slices with a rolling pin.

5. After it is done, brush the egg yolk liquid on it.

6. After brushing the thin sheets, use a fork to scrape irregular stripes on the dough sheet.

7. Use your favorite mold or large bottle cap to make a shape and put it in the baking sheet.

8. Bake until the surface is golden brown.

9. Put it in a food box and seal it with a bag.

Ingredients: 120 grams of butter, 15 grams of milk powder, 145 grams of low flour, 35 grams of powdered sugar, 16 grams of milk, 30 grams of salt, 30 grams of caster sugar, 35 grams of eggs.

Method 1Beat the room-temperature softened butter in a large basin, add caster sugar, powdered sugar, salt and other ingredients in batches, and continue to beat until the sugar is dissolved.

2.Add the egg wash and milk in batches and mix well with an electric whisk.

3.After the flour and milk powder have been sifted, add them little by little, then cut well, do not stir in circles.

4.Place the evenly chopped batter into piping tape and squeeze it onto a baking sheet, making each plate evenly sized with just the right amount of space in between.

5.Oven at 180 degrees for about 15 minutes. In the last 5 minutes, you should watch it often, this time is easy to bake if you are not careful, be sure to pay attention!

6.After baking, let it cool, and it can be sealed and stored. You can also take some chocolate, melt it in water, then pick up the cookies and dip them in it, then let it cool to let the chocolate solidify, and you're good to go.

In the case of soda crackers, the dough should be kneaded, and the pull out must be thin, so that it can be crispy when baked.

Homemade small bai biscuits, electric baking pans and pans

Small biscuits

Ingredients: Ingredients. DAO wheat flour.

100g excipients peanut oil.

Appropriate amount of white sugar.

Material bai

Unsalted cream. 100 g du, powdered sugar.

zhi 40 grams, eggs.

1 capsule, milk.

15cc, cake flour.

150 grams, vanilla powder.

Appropriate amount (optional).

Method: DAO prepares the materials first.

Whip the softened unsalted cream first.