Introduction: Don't snub the oven at home anymore, teach you the novice version of the shallot butter crisp, crispy slag, full of fragrance.
Eating sweets often can cure the mood, but there are some people in the crowd who do not like sweets and prefer salty foods. Today Juan's mother wants to teach everyone a salty shallot butter shortbread, its method is particularly simple, after mixing all the required ingredients together, rolling into a small circle can be directly baked on the oven, which is simpler than steaming steamed buns. When you have free time, you can do it at home, pass the boring time, and taste the food that suits your own tastes, killing two birds with one stone.
In addition to the simplicity of this salty shallot puff pastry, its texture is also very enjoyable. The dough, which is mixed with butter, eggs and low flour, is particularly fluffy after roasting with a little baking powder, and has a slight salty taste and a rich aroma of butter and shallots. During the baking process, the milk aroma of butter and the aroma of green onions constantly wafted out of the oven under the high temperature baking, making the whole house full of aromas, and Juan's mother's children were attracted by this fragrance and frequently ran to watch. The roasted peach crisp goes down in one bite, crispy straight off the slag, the taste is salty, delicious and not greasy.
The only tool to make peach puff pastry is the oven, many people buy the oven, because it will not bake, it will be idle at home, this novice version of the shallot shortbread is just for everyone to show the opportunity, interested friends let's try it.
【Shallot butter crisp】
Ingredients: 180 g of low gluten flour, 3 shallots, 60 g of butter, 1 egg, 25 g of sugar, 3 g of salt, 2 g of baking soda, 2 g of baking powder.
method
1: Melt the butter at room temperature and beat an egg, add 25 grams of sugar and 3 grams of salt and stir well.
2: Pour 180 grams of low-gluten flour, 2 grams of baking soda and 2 grams of baking powder into the mixed butter eggs, and then mix well with a spatula to make the low-gluten flour completely fused with egg liquid and butter.
3: When the low flour is in a ball, chop the shallots into the dough and mix well, do not leave only the green parts.
4: Preheat the oven at 170 degrees Celsius for five minutes, divide the shallot oil dough into round pots the size of a ping-pong ball, and then place it on the baking sheet, and press your thumb down from the middle to make a peach shortbread raw embryo.
5: After the oven is preheated, put the shallot butter crisp raw embryos in it, keep the heat on fire and bake for ten minutes, and then bake for about 5 to 10 minutes according to the coloring of the peach crisp.
This novice version of the shallot butter crisp, not only has a salty and fragrant taste, the method is also especially suitable for inexperienced baking novices, if you also have an oven at home, don't snub it, come and make a copy for the family to taste.
Juan's mother had something to say
1, no butter can be used with the same amount of corn oil or sunflower oil, but can not use soybean oil, its fishy taste is too heavy to make a bad taste.
2, after washing the spring onion, drain the water and then cut, try not to add water to the dough, easy to tendon.
3, each brand of oven temperature is not the same, baking to ten minutes, you can look at their own crispy situation, if the color is very good, you can turn off the fire, if the color is still relatively light, bake for a while.
Today's "shallot butter crisp" sharing ends here, friends who love salty bites remember to collect it and try it, let's see you next time!