Because I am a carb control, I have a special love for food. I often eat pancakes at home, and home-cooked flapjacks do the most. There are many kinds of food and different recipes, but I still like the food I have been eating, that is, pretzels. This pretzel dish to be shared today is not to be discovered, so there is a lot of time left. Pretzels, peppercorns have a very strong smell and are too fragrant to eat.
This bread is baked. The color is golden and seductive, and there is an appetite when you look at it. The outer skin is crispy, the bite is straight off the slag, and the inside is salty and delicious. When the weather is cold, I always want to eat something delicious, and today's pretzels are the most suitable. One of the more important things about making this cake is that the dough should be fed, and the toughness of the dumplings will be better, which is conducive to not breaking the skin easily when rolling, so be sure not to ignore this part of the time.
There is no skill or difficulty in making this pretzel, just follow this step to ensure that it will be successful once. Pretzels have a lot of layers, I like to fold out the layers, the method of folding is simple and convenient, and it is easier for everyone to understand. The oven can also bake, but the oven does not have the incense in the pot, and the kind of burnt fished out of the fire is very fragrant, which the oven cannot imitate. If you have a favorite friend, look down on it! Let's share the detailed production steps.
【Required Materials】
Oil skin: 300 g of flour, 3 g of salt, 30 ml of cooking oil, 180 ml of warm water.
Puff pastry: 150 g flour, 5 g salt, 3 g pepper powder, pepper powder to taste, cooking oil 75 ml.
【Preparation steps】
1. Let's make the oil skin first. Place 300 g of flour, 3 g of salt and 30 ml of cooking oil together in a basin. With 180 ml of warm water and dough, stir as you pour, stirring first into a flocculent shape. Cooking oil is recommended to use cooked oil, that is, heated oil, so that the pretzels that come out will not taste greasy.
2. Knead the dough into a soft dough and cover the dough with a plastic bag and seal the dough for 40 minutes.
3. Next make puff pastry. Put 150 g of flour, 5 g of salt, 3 g of peppercorns, a little pepper and 75 ml of cooking oil together in a bowl and stir with chopsticks into large granules.
4. Move to the board and rub the puff pastry in the palm of your hand. The kneaded puff pastry is not easy to break when rolling.
5. Then form a ball and set aside for later.
6. Dough noodles are not kneaded anymore, directly roll into long strips, and then divided into 10-12 dough seeds of uniform size. The same is true for puff pastry, as many parts of white dough, as many parts as the puff pastry.
7. Arrange all the puff pastry to round it up. Take a portion of the oil crust, organize it by hand and knead it directly into a dough sheet. Wrap in a puff pastry, seal the closure, and get used to how you want to close it. Then set aside the roundness and set aside.
8. Take a piece of dough, slightly flatten, roll out into the shape of beef tongue with a rolling pin, do not roll back and forth desperately, so that it is easy to break the crisp.
9. Fold in half from one end to the middle, and the whole has three layers of folds.
10. Put it up again, the direction of the opening facing upwards, and roll out again.
11. Fold one more tri-fold.
12. Cover the plastic bag and relax for 10 minutes after all is done.
13. When the relaxation time is up, take a copy of the raw blank and fold it in four diagonals. Then close the mouth with the tiger mouth position, and the harvest can be rounded.
14. Roll out a rolling pin into a round dough sheet. If you don't like round ones, you can roll out the previous rectangular raw blanks directly and thinn them.
15. Brush a pan or pan with some oil and preheat over low heat. When the oil is slightly hot, put down the raw blank without a lid.
16. The heat should not be too big, the small fire is slowly burned, and when the bottom surface is set to yellowish, turn it over.
17. Repeatedly turn the face many times, turn the face frequently.
18. Burn until the two sides are golden like this, and the surface begins to fall crispy, so that it can come out of the pot.
Tips:
1. The whole process is low heat and slow burning, the pot should not be too hot when preheating, because these levels are very thin, and the pot is too hot to enter the pot and black fast.
2. If you want to eat more crispy, stop the fire, put the cake in the pot and bake it again, so that it will be more crispy.
3. Be sure to relax, the loose noodles are rolled up and the tendons are not easy to break. It is also more crispy to eat and the layers are more obvious.