Introduction: Want to eat shortbread without queuing up to buy, hand in hand to teach you to make at home, outside the caramelized tender layers, special fragrance!
Northerners do not like to eat rice, eat two bowls after a while will soon be hungry, always feel that it is not as good as noodles, anti-hunger ~ ~
Of course, this is a matter of habit, because from snacks to large is pasta, whether it is noodles or all kinds of cakes, as long as it is made of flour, it must feel full.
Therefore, there are many noodles sold in the northern market, steamed buns needless to say, and there are many varieties of cakes, not only scones, pies and all kinds of shortbread.
My daughter loves to eat a kind of five-spice shortbread, which has many layers of tenderness on the outside, and when she eats it, she tears it into small pieces by hand, and stuffs it into her mouth while tearing it, and eats it with special flavor.
However, it is not easy to eat this delicious five-spice shortbread, because every time you buy it, you have to queue for half an hour to buy it.
This time, my daughter wanted to eat five-spiced shortbread but did not want to go to the queue, so she tentatively asked me if I could make it at home.
Haha, see my daughter's expression I want to steal the music, in fact, I have done it at home before, recently because of the busy work, has not had time to make pasta, especially some troublesome spiced shortbread.
Seeing that my daughter really wants to eat, of course, I have to do some, and this time I just sorted out the method steps and shared it with everyone.
Later, when you want to eat shortbread, you don't have to queue up to buy it, teach you to make it at home by hand, the outer caramel is tender and the layers are more, and the special fragrance! Let's take a look at the specifics!
Spiced shortbread
Required Documents:
Dough: 300 g of flour, 3 g of salt, 160 g of warm water, 5 g of vegetable oil
Filling: 50 g of flour, 2 g of salt, 1 g of allspice powder, 50 g of vegetable oil
Prepare another 20 grams of vegetable oil, part for rolling cakes and part for pancakes
Here's how:
Pour 300 grams of flour into a large bowl, add salt and stir well, pour 160 grams of warm water, stir into a flocculent shape with chopsticks while pouring, and then knead into a smooth dough by hand, smear the surface with vegetable oil to prevent sticking, put it in a plastic bag to wake up the noodles for 1 hour;
Prepare the filling again, take another bowl, pour in 50 grams of flour, 2 grams of salt, 1 gram of five-spice powder, mix well, pour in 50 grams of vegetable oil, stir well to make the filling;
Apply a layer of vegetable oil on the board, take out the dough and organize it into long strips, and then cut it into 8 dough seeds of uniform size;
Take a dough, press flat with your hand, and then lift it up and roll it long and thin, smear the surface with filling, and roll it while rolling;
After rolling it up, put the bottom into it, and then press it vertically to form a round cake;
Then use the oiled rolling pin to gently roll out a little thinner, make the others in turn, cover the plastic wrap and wake up for a while;
Brush a layer of oil in the electric cake pan, put the pancake into it, and fry on medium-low heat;
Fry one side until golden brown and then turn the other side until golden brown, which is particularly crispy.
Notes:
After the dough is reconciled, wake up for an hour to give the dough full ductility;
When rolling the dough, be careful not to overstretch to prevent it from breaking, if you are a novice, you can use a rolling pin to roll it thin.
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