This issue of the guide: the outer crisp and the soft noodle shortbread, teach you to detail the recipe ratio, bite off the slag
Shortbread is a lot of people like pasta, the streets and alleys have a lot of pasta shops to sell, very popular, they can make shortbread at home, today teach you the outside of the crisp inside the soft noodle shortbread, sweet and delicious, teach you the detailed recipe ratio, the method will be a look, the outer skin is crispy straight off the slag, inside is a layer of small thin skin, which adds brown sugar filling, soft and sweet, brown sugar has the benefits of nourishing blood, healthy spleen and warm stomach. Make your own shortbread at home, hygienic and clean, eat also rest assured, adults and children like to eat, the following to share the following methods:
【Shortbread】Ingredients required: flour (medium gluten) 780 g, dry yeast 5 g, brown sugar 100 g, oil 100 g, warm water 350 g,
Procedure steps:
1. First of all, make noodles, put 600 grams of flour into the basin, add 5 grams of dried yeast, mix well, pour 350 grams of warm water in parts, stir the flour with chopsticks, and pour water on the other, until there is no dry noodles, stir the flour into a flocculent shape. Knead the dough into a smooth dough, not soft or hard, cover with plastic wrap, put it in a warm place and wake up to 2 times the size.
2. Let's make puff pastry, put 150 grams of flour in the bowl, pour in 100 grams of hot oil, stir well, so that the puff pastry is ready, put 100 grams of brown sugar into the bowl, add 30 grams of flour, stir well, make a sugar filling.
3. Divide the finished puff pastry into 12 equal parts and form a round ball.
4. Divide the awakened noodles into 12 parts, then form the dough into a circle and press the dough into a cake.
5. Take a side cake, put on the puff pastry, wrap the puff pastry like a bun inside, and put it away.
6. Round the dough wrapped in puff pastry, and then use a rolling pin to roll out a long strip and the shape of beef tongue.
7. Roll up from one end and roll into a cylindrical shape.
8. Repeat the previous step, roll out the dough into the shape of a beef tongue, roll it up from one end and roll it into a cylindrical shape.
9. Stand up the rolled dough and press it by hand into a cake shape.
10. Add 1 spoonful of brown sugar filling to the cake and put it away. Tighten the mouth, otherwise it is easy to leak sugar filling when frying.
11. Round the dough and press it into a 1 cm thick dough by hand. The rest is done as it is.
12. Brush the frying pan with oil, put in the cake blank, brush the surface of the cake blank with a layer of oil, and fry over low heat.
13. After one side is fried and colored, then turn the noodles, fry the other side, so repeatedly turn the noodles several times to fry, and fry the dough cake to make golden puff pastry.
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