How to make shortcrust dough

Youpai is a kind of pasta that many people like to eat. It is also a food with strong northern characteristics. Of course, when making puff pastry, the most important step is to make the dough. If the dough is made successfully, the puff pastry will naturally taste better. There are many techniques when making puff pastry. Here, I will introduce to you how to make puff pastry!

1. Required raw materials

150g granulated sugar, 110g lard, 55g margarine, 5g baking powder, 5g baking soda, 300g low-gluten flour, 2 eggs, 30cc milk

2. Production Process

1. Spread the flour in the middle to form a flour wall. Add fine sugar, baking soda, baking powder, lard and margarine into the middle of the flour.

2. Add the eggs in batches to the middle and mix well with lard and margarine.

3. Add flour from both sides and press gently until it forms an even dough (you can add a little milk to adjust the softness of the dough).

3. Notes

There are several things to note when preparing shortbread dough: There should be a difference between using vegetable oil and animal oil, because animal oil is easy to solidify and has a high concentration, so you can add more, otherwise the dough will feel hard. Animal fats are more crispy than vegetable oils, so animal fats are used more often when making high-end desserts. Another thing to note is that the ratio of dry pastry to water pastry must be well controlled. In water-oil pastry, the ratio of oil, water and flour must be accurate. The hardness of the two pieces of dough should be consistent, otherwise it will be difficult to operate and affect the quality. When preparing dry puff pastry, use cooked flour to make it more crispy.

Puff pastry is mainly used to make puff pastry foods. The principle is: wrap the dry pastry into the water pastry, and then roll them to make the two pieces of dough become a whole. Due to the different properties of the two doughs, the dry puff pastry is separated by layers of water and oil dough, forming many layers. After heating and maturing, clear layers are produced, achieving a crispy effect.

When making puff pastry products, you must also pay attention to the step of "wrapping the puff pastry". The quality of wrapping can directly affect the quality of the product, which is specifically divided into large-wrapped crisps and small-wrapped crisps. Big bag of pastry: several or dozens of products are processed at one time. Small package pastry: just package one or several at a time. It is determined according to the quantity and quality requirements of the products. When wrapping the pastry, you need to pay attention to rolling it evenly, using less cornstarch, rolling it tightly, covering it with a wet cloth, etc. Every step must be mastered so that you can make a good product.

Processed puff pastry products are also divided into: "light puff pastry", "dark puff pastry" and "half light and half dark puff pastry".

Dark crispy: the crispy layer is inside and cannot be seen from the outside. It can only be seen when it is cut, such as shortbread, fork biscuits, etc.

Ming Su: The crispy layers are all on the surface and are clearly visible, such as Thousand Layer Su, Orchid Su, Lotus Su, etc.

Semi-light and semi-dark crispy: some layers are visible on the outside, such as toad crispy, knife-pulled crispy, etc.