Hello everyone, many friends reflect that the skin of the shortbread made with electric cake bells at home is particularly dry and hard, and the layering effect is not good. In fact, the main thing is that it is not careful enough in some details.
Today I will share with you my personal experience in making shortbread, remember the key two points, at home with the electric cake bell or pan can also make layers of crispy small shortbread, this recipe ratio is suitable for a variety of pastry skin production, like must collect!
【Ingredients required are as follows】
Water oil skin production: flour, water, oil
Pastry making: flour, oil
Filling: sugar, black sesame seeds, flour
【The production steps are as follows】
Step 1: Make a water oil skin.
Prepare 300 grams of flour, add 140 to 150 ml of water, stir into a flocculent shape, then drizzle with 20 grams of cooking oil, knead into a smooth dough, cover with a lid, and wake for 40 minutes.
Novices make water and oil skin, the noodles should be slightly harder, because the back to roll the noodles many times, too soft, the water oil skin and the puff pastry will stick together, destroy the layer, affect the layer effect. And if there is a lot of water, if you want to burn the skin crispy, you need to extend the burning time, and after the burning comes out, it will not only fail to achieve the effect of internal softness, but also harden due to long-term burning.
Step 2: Make puff pastry.
Prepare another 150 grams of flour, add 75 grams of cooking oil, stir well, and then rub the puff pastry by hand, rubbing the puff pastry can make the flour and oil quickly blend evenly, and the resulting puff pastry will be delicate, and the effect of the layering will also have a certain impact.
After the puff pastry is evenly rubbed, arrange into a ball, cover it again, and let it sit for 40 minutes.
In fact, it is best to use lard to make puff pastry, but many people can't accept it, the shelf life of shortbread is very long, often do more at a time, as a snack to eat, many people think that it is made of lard and have no appetite.
Step 3: Make the filling.
Add sugar, black sesame seeds and flour to a small bowl and mix well. Generally 100 grams of white sugar, put 20 grams of dry flour.
This filling can be freely selected according to personal preferences, red beans, mung beans, date paste can be. If you don't like to eat sweet, you can also make it salty with peanut sesame seeds and salt.
Step 4: Make a shortbread raw blank.
When it's time to make the dough, take out the dough, without kneading, organize it into a round cake, put the puff pastry in the middle, wrap it up, tighten at the mouth, and press flat.
Sprinkle an appropriate amount of dry flour on the board to prevent sticks, roll out the wrapped dough into rectangular dough, then fold the dough into the middle and roll out the rectangle again.
Stacked like an image on a quilt. Cover well and wake up for ten minutes. This step is mainly for the dough to be easily rolled out. It can also be rolled directly, but the ductility of the dough is not good and it is more laborious.
After rolling out again, rolling up from one end and cutting into evenly sized agents, I divided 16 agents, and the smaller ones cooked faster.
Take a potion and press it flat, then roll it out to the thickness of the bun skin, put on the sugar filling, wrap it up like a bun, and finally press it by hand to sort it out.
There is another way to wrap, that is, to put the incision upwards, press a nest in the middle, put the sugar filling in the nest, wrap it up, and wrap it up, so that the surface is spiral-shaped.
Step 5: Flapjacks.
Brush the pan or pan with oil and add the shortbread. Brushing oil is not easy to burn paste, and the skin is crispy and soft on the inside.
Medium and low heat slow burning, the process of burning diligently turned over, burned to both sides of the golden, the edges are white, there is a puff pastry falling down is cooked.
It's about eight minutes or so thin like this.
The picture below I made apple puff pastry, which is relatively thick, and I burned it for 16 minutes with a minimum fire in order to maintain the color.
The puff pastry is finished, the outer three layers are particularly crispy, and the slag will fall off when touched, and the inside cannot directly touch the pot, it is softer. If you like it, you can collect it first and have time to try it! If you have any questions, you are welcome to share comments!