Breakfast tired of eating bun steamed buns, today to make a shortbread to slow down the taste, the method is simple. Can't help but recommend this shortbread square, just enough to try at home during the holidays! It tastes crispy and delicious, golden in color, not greasy, and it is simply delicious!
There is also a little salty taste in the cake, whether it is eaten empty or with dishes, you can't eat enough. When eating, one hand holds the shortbread, the other hand follows the fine crumbs that fall down, and takes a bite, and the lips and teeth are fragrant.
<h1>
ingredient</h1>
Water oil skin: 160g of medium gluten flour, 50g of corn starch, 100g of water, 60g of corn oil
Puff pastry: 60g of low gluten flour, 80g of corn starch, 60g of corn oil, 1 spoonful of salt, 1 spoonful of five-spice powder
method
1. Mix all the ingredients needed for the puff pastry, mix it into a dry powder-free state, you can form a ball, cover the plastic wrap.
2. Mix all the ingredients needed for the oil and water skin, knead it into a smooth dough, cover with plastic wrap and wake up at room temperature for 30 minutes.
3. Divide the water and oil dough into 6 equal parts with the puff pastry dough, knead it round, cover with plastic wrap and wake up for 20 minutes.
4. Roll out the dough into a round dough with a rolling pin, put in a small puff pastry, put it in a small puff pastry, put it away with the tiger's mouth, wrap it in turn, do not put it down, cover the plastic wrap for 10 minutes.
5. Roll it into a long strip with a rolling pin, roll it up from top to bottom, roll it all into long strips in turn, roll it up from top to bottom, and also cover the plastic wrap for 10 minutes. Repeat the above steps 2 times and roll out again into a cow's tongue
6. Do all the work in turn, spread the baking sheet with oil paper, put the cake into the baking sheet, and preheat the oven for 210 degrees for 25 minutes.
It's crispy and crispy to eat, and there's a little saltiness in the cake, whether it's an empty bite or a dish to eat, it's the one you can't eat enough
Many layers, crispy on the outside and tender on the inside, super delicious, recommended that you must try it
<h1>Tips</h1>
1. If you want to do more at once, you can double the recipe, and all the ingredients must be doubled
2. No oven can use the pan to live electric cake bell, pancakes when the whole time on medium heat, if not skilled can look over more, so as not to paste the pan
3. There is no need to add time to wake up the noodles during the rolling process, because the first one will wake up when the last one is rolled out
4. Water oil skin and puff pastry must wake up the noodles, when rolling the dough skin, the action should be clean and neat, otherwise the oil skin is easy to break.
5. Thin dough is not a problem, water and oil skin to knead out the fascia, ductility. The step of covering the plastic wrap to wake up must not be saved, which is directly related to the success of the shortbread.
6. When making puff pastry dough, do not over-knead, just mix it to a dry powder-free state, you can form a ball.
7. In the amount of puff pastry, if you like to eat sweet, you can replace salt and pepper powder with an appropriate amount of sugar.
8. Finished shortbread that cannot be eaten, can be stored directly at room temperature, and it is also very crispy when it is cold.
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