Northerners love pasta is unparalleled, pasta can make a lot of tricks and tastes, all kinds of pasta are salty, sweet, stuffed, no filling, steamed, boiled, fried, roasted, fried, grilled, each has a unique taste and texture. This spiced shortbread is baked out of the skin crispy soft inside, the internal layer is rich, eat the salty taste, in addition to eating directly, you can also cut open to make a sandwich, you can also sandwich meat, braised pork, fried bacon, pickles, pickles, pickles, stir-fried vegetables, but also can be smeared with sauce and scallions, eating in a variety of ways. The good five-spiced shortbread is also very good to take with you, delicious and convenient to eat, and you are not afraid of cold, because the water content is low and it is not easy to deteriorate.
In the increasingly cold weather, watching the oven baked food at home, the charming aroma of food emanating from the air, feeling warm and comfortable, this is the atmosphere of my ideal home, full of fireworks, simple and warm.
A total of 28 spiced shortbreads were baked in one oven this time, and Parkro's K85Pro blast oven was a two-use 80-liter large oven that was very efficient, baking three layers at a time, which was very efficient. I posted the finished product in the circle of friends, which was deeply loved by everyone, and netizens shouted to move in and be neighbors with me. It seems that there are still many people who like this spiced shortbread as much as I do. The following will give you a detailed recipe and method, package you will learn as soon as you learn.
Ingredients: 800 g of medium gluten flour, 80 g of vegetable oil, 8 g of aluminum-free baking powder, 15 g of sugar, 12 g of salt, 480 g of water
Pastry Ingredients: 150 g of medium gluten flour, 140 g of vegetable oil, 5 g of triscenter, 8 g of salt
Garnish: white sesame seeds to taste
make:
1. Prepare all the materials.
2. Put the aluminum-free baking powder in the main ingredient into the flour and mix well.
3. Mix the salt and sugar in the ingredients in water until completely melted.
4. Put the flour in a mixing bucket, add 80g vegetable oil and add the salt syrup.
5. Install the stirring bucket on the cook machine.
6. Stir the dough slowly before quickly until the dough is smooth.
7. Remove the stirred dough, roll and let rise for 20 minutes.
8. Prepare the puff pastry ingredients.
9. Mix the medium gluten flour, vegetable oil, salt and thirteen spices in the puff pastry material into the pot and mix well.
10. Heat the vegetable oil in the puff pastry material to 230-240 ° C and turn off the heat.
11. Add the powder in the puff pastry material in batches.
12. Stir well to cool and set aside.
13. Apply a layer of oil on the countertop to prevent stickiness and flatten the dough that has awakened.
14. Roll out into rectangular dough sheets with a thickness of about 4 mm.
15. Stir the fried puff pastry again.
16. Pour the puff pastry over the dough and spread well.
17. Roll the dough from top to bottom.
18. Roll the rolled noodles well, cut open to see that the internal layers are more and even.
19. Divide into small dossiers weighing about 60 grams each.
20. Take a small dose, pinch the ends of the non-fault with both hands and lengthen them slightly before folding toward the middle.
21. Roll out the dough roll thinly.
22. Roll up the dough from the bottom up.
23. Wake up for 10 minutes.
24. Roll out the dough into a rectangular dough sheet with a thickness of about 3 mm.
25. Brush the dough with a layer of water and sprinkle a little white sesame seeds to compact.
26. Brush a little oil in an electric frying pan and place in the shortbread raw blanks over medium heat until both sides are colored.
27. Preheat the oven in 230 degrees in advance in oven mode.
28. Place the shortbread raw blanks in a baking sheet and place them in three layers inside the oven.
29. Bake in 230 degree oven mode for 13-15 minutes.
30. Open the stove door immediately after baking.
31. Remove the shortbread and let it cool.
32. Break open a baked shortbread and you can see the hollow and multi-layered interior.
The essential:
1. The dough should be kneaded evenly and awakened in place, so that it is easy to operate, and it is not easy to break the skin when rolling.
2. First burn to color the crust of the shortbread.
3. After baking, the shortbread is hollowed out and layered, and the taste is good and not greasy.
4. When rolling out the shortbread raw blank, the technique should be gentle, and the internal layers should not be rolled out.
The method of shortbread sandwich is here, using the ingredients available in the refrigerator at home, with a favorite flavor, made into this shortbread sandwich, which can also be sandwiched with grilled sausages, sour cucumbers, fried bacon, omelettes, grilled meat, sauce meat, cheese slices, etc., and the sauce can be used with mustard sauce, salad dressing, mayonnaise, etc.
1. Cut the baked shortbread into long sections and connect them.
2. Add a little rouge kimchi first.
3. Add sliced sausages and sprinkle with green onions.
4. Add a little parsley and squeeze in a little tomato sauce.
5. Put together the shortbread sandwiches and you're done.
6. Look again, the shortbread is very rich in layers.