Shortbread is a pasta that needs to be fermented, and when you see this pastry, you can think of a word called "crisp off the dregs". That's right, although this shortbread needs to be made, it will also be crispy. The difference between the pastry and other noodle cakes is that the use of puff pastry, which is the special place of this cake. It plays a key role in this cake, and the whole shortbread is layered and shortened, thanks to the puff pastry. The credit is great, but it is not difficult to do!
The hair noodles are puff pastry, so it has a soft ingredient in the taste. Because of the addition of puff pastry, it is rich in layers and becomes crispy during the baking process. Finally, the finished product is crispy layer by layer, and the slag is straight off in one bite. The caramelized scent carries the smell of oil, an addictive scent. The shortbread was eaten into his mouth and swallowed without having time to taste it. Because food has such charm, people can't help but feast on it. White sugar is also added to add to the taste. The specific amount depends on the individual taste, and if you want to eat the original wheat flavor, you will have less sugar. If you like to eat a little sweeter, add more sugar. After all, eating sweets can make people feel comfortable, which is the reason why many people can't quit sweets.
The most important thing about this time is that if you make it simple and fast, you can produce rich layers. I have a good method, this method is really simple, it can be said to be foolproof, do not have to be like the traditional shortbread method, how many minutes to relax after rolling. Grease may be a little more for some people, but not too much grease will not have a crispy effect. Shortbread is such a setting, oily, fragrant, addictive and fat! Don't be greedy to eat too much at once, and learn to share delicious things.
【Required Materials】
Regular dough: 300 g flour, 3 g yeast, 2 g baking powder, 10 g sugar (for fermentation promotion), 1 egg, 100 ml of warm water, 10 ml of cooking oil.
Puff pastry: 150 g flour, 40 g sugar, 90 ml cooking oil (lard peanut oil, etc.)
【Preparation steps】
1. 300 g flour, 3 g yeast, 2 g baking powder, 10 g sugar, 1 egg together in a large bowl. Stir to combine. Add a small amount of warm water several times, stir while pouring, stirring first into a flocculent shape. Add another 10 ml of cooking oil.
2. Knead into a smooth, medium soft and hard dough. Cover and cover for 10 minutes. When kneading the dough, if it feels too dry, add some liquid, and vice versa, add flour.
3. To make puff pastry: add 150 flour, 40 sugar and 90 cooking oil to the bowl. Stir first, then knead into oil balls.
4. Dough is no longer kneaded, but directly into long strips. Divide into equally sized doughs; the same is true for oil dumplings, which are first kneaded and then divided into equally sized doughs.
5. Both are rounded.
6. White dough is pressed by hand into a thin piece of dough with a thick edge in the middle, without pressing too thin, it can be wrapped in oil dumplings. Take a piece of oil dumplings and close them in the same way as a bun. Tighten the mouth and pinch tightly.
7. Take a copy of the raw blank and slightly flatten it. Roll out a square dough with a rolling pin and a thickness of about 0.5 cm. (Remember to sprinkle dry powder to prevent sticking during the process)
8. Fold up and down in half, stand up, and press slightly flat with your hands.
9. Roll out a long strip with a rolling pin and roll it up from one end.
10. Where there is a wrapping edge, fold the nest in half. Cut vertically in the middle of the rear with a knife, taking care not to cut off the head.
11. Spread it out and press it slightly flat with your hands.
12. Roll a little thinner with a rolling pin and a raw blank will be ready.
13. Cover all the dumplings in a plastic bag for 20 minutes. This process can also be said to be fermentation.
14. Pour oil into the pot, the oil is hot under the blank, and the grained side is facing down.
15. Fry the noodles to set a slight yellowing and turn it over. Pay attention to the whole process of low heat and slow burning.
17. Fry until the other side is set and turned over again. Turn the dough over and over again until it is golden brown on both sides. Cooked through the whole is ready to come out of the pan.
Tips:
When it is burned, it must be small, and the fire is not yet cooked. Turn over the face diligently!
If you accidentally leak crisp, this is a common thing, be sure to sprinkle a little dry powder to assist when rolling.
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