A delicious shortbread that can be made without an oven, the layers are crispy, and the operation is simple and does not turn over!
Downstairs there is a shop selling cakes, very much like to eat a shortbread inside, bite a bite straight off the slag, layers of crisp and delicious, especially delicious, for a person who likes to tinker with food, be sure to study it yourself, try to operate it yourself, in fact, it is very simple, do not worry about overturning yo, and do not need an oven, just a pan or electric cake bell, you can easily make this delicious shortbread, the taste can also be diversified yo.
Let's share with you the specific production method of this salty shortbread, the food made by yourself does not return any additives, it is healthier and healthier to eat, and the taste is not worse than the seller.
【Salty shortbread】
Ingredients: The part of the water oil skin dough: 150 grams of ordinary flour (also called medium gluten flour), 2 grams of salt, warm water (50-60 degrees, that is, there is a slightly hot feeling when using the hand) 70 grams, 30 grams of lard
Part of puff pastry dough: 100 grams of ordinary flour, 2 grams of salt, 2 grams of pepper powder, 45 grams of lard
Production process:
1, first of all, we will prepare all the ingredients, so that it is more convenient to use in the operation, not in the production of the busy Ha, as shown in the picture.
2, first to make water and oil skin dough: all the ingredients of the dough part of the water and oil skin are all mixed together, kneaded into a smooth state that does not see dry powder, wrap it in plastic wrap, and wake up for 30 minutes, as shown in the picture.
3, when the water and oil dough wakes up, to make a pastry dough: it is also very simple, mix all the ingredients required for the puff pastry dough together, knead it into a state that does not see dry powder, and wrap it with plastic wrap to prevent it from cracking, as shown in the figure.
4. Divide the awakened water and oil dough into 8 small doughs, and the puff pastry dough is also divided into 8 equal parts, as shown in the figure.
5: Take a small dough with a good water and oil skin, press it into a round dough with a rolling pin, put in a small dough with puff pastry, and wrap it up, as shown in the picture.
6, with the tiger mouth contraction way to wrap it tightly, in turn all wrapped, the mouth is placed downwards, the whole process of operation should be covered with plastic wrap, as shown in the figure.
7. In the order of our operation, the dough wrapped at the beginning is rolled into a long strip with a rolling pin, as shown in the figure.
8. Roll it up from top to bottom, as shown in the picture.
9: Roll out all the other dough in the order above and roll them up as shown.
10. Roll all the above rolled dough rolls again in accordance with the order of operation, take the first one, and roll them into long strips again with a rolling pin, as shown in the figure.
11, also from the top down to roll it up, as shown in the figure.
12. The same is the operation of other face rolls as described above, as shown in the figure.
13: Roll the dough roll twice and roll it thin with a rolling pin, as shown in the figure.
14. Roll out the thin dough and fold it in three folds, as shown in the picture.
15. After three folds, use the rolling pin to roll it out again, as shown in the figure.
16. The other face rolls that have been rolled twice in turn are also operated as above, as shown in the figure. (Cover the plastic wrap throughout the operation)
17. Brush the electric cake bell with an appropriate amount of cooking oil and heat it, as shown in the figure.
18. Put the above cake blanks into the preheated electric cake pan for baking, as shown in the figure.
19, baked into two sides of golden yellow can be, as shown in the figure.
20, in turn, the other cake embryos can be operated as above, baked out of the pot and plated, you can eat.
21, crispy on the outside and tender on the inside, rich in layers, very tasty.
22, another recent photo to see, very crisp and delicious, bite straight off the slag.
【Tips】:
1, when making water and oil skin dough, try to knead it into a smooth surface state, and then cover the plastic wrap for awakening, wake up in place, the ductility of the dough is very good, do not need to knead the dough out of the film.
2, when making puff pastry dough, there is no need to knead excessively, just mix its ingredients to the state of no dry flour, so that it can be formed into a ball.
4, if you like to eat sweet taste, you can replace the salt and pepper powder in the amount of puff pastry with an appropriate amount of sugar and a little dry flour, other operations are the same.
5, preservation method: can not eat the finished shortbread, it is packed in a food bag sealed and stored, directly stored at room temperature, cold is also very crisp.
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