How to make shortbread

In our daily diet, pastry is a very common pastry. It not only tastes very good, but also has rich nutritional value. It is oily but not greasy and crispy when eaten. It is very popular among people. The production method is also very simple. The main raw material is wheat flour. Regular consumption can supplement the carbohydrates needed by the body, and at the same time, it can also supplement the nutrients needed by the body.

What is the method of making puff pastry?

practice

Method 1

raw material

500 grams of wheat flour. 150g peanut oil, 100g white sugar, 10g osmanthus, 5g rose, 10g preserved plums as appropriate [1].

Shortbread

feature

It is white like jade, with clear crispy layers. It is crispy, sweet and oily but not greasy when eaten.

operate

1. Take 1/3 of the flour, add oil, mix well, knead thoroughly to make crispy dough;

2. Add 110 ml of boiling water to the remaining flour, stir and rub into snowflake-shaped flakes, spread out and cool;

3. After cooling, shake off about 15 ml of cold water, add oil, mix and knead until soft and smooth to make a water-oil dough;

4. Cut each of the pastry dough and the water-oil dough into 10 pieces;

5. Take 1 water-oil dough, flatten it into a round shape, wrap it with 1 shortbread dough, wrap it up and roll it into a long piece, roll it up from one end, flatten it and roll it into a long piece, roll it up from one end, rub it into a long strip of uniform thickness, roll it into a long piece about 3 cm wide, roll it up along the length, cut it in half into 2 round cakes, with the cut surface facing up, use a rolling pin to roll it into a round shortbread with a diameter of about 8 cm, and roll all the cakes in this way;

Total 12 photos

Materials

6. Put oil in the pot, heat it to 60% hot, remove the pot from the heat, stir with a spoon to make the oil surface rotate, and then put the dough into the pot in batches (about 5 doughs per pot is suitable);

7. Place the pan on medium heat and continue to gently swirl the oil with a hand spoon to prevent the pancake from burning.

8. When the pancake floats up and both sides turn jade white, remove it from the pan, drain the oil and place it on a plate;

9. Put granulated sugar, green plum powder, a little sugar osmanthus and rose petal fragments on each butter cake.

Tips

1. Making the shortcrust pastry is an important step in making shortcrust pastry. The proportion of oil, water and flour in the shortcrust pastry and water-oil pastry must be configured correctly. After kneading thoroughly, add a little sugar for a while;

2. Wrap the pastry, roll the dough, and make the pastry. It is easier to master the process of making small pieces, but it is more troublesome. You can also use the method of "wrapping large pieces of pastry", that is, wrap and roll two large pieces of pastry and water-oil dough directly (the method is the same as that of the jacket) to make a large roll, then cut it into small round cakes and roll it into shape;

3. When rolling the dough, gently push it from the center to the periphery to keep the crispy layer clear and neat. Cover the rolled dough with a small towel before frying to prevent it from drying out.

4. The frying oil should be clean. The pan should be away from the heat when frying. The oil surface should be kept rotating to prevent the dough from sinking and burning.

How to make shortbread

Materials

800g wheat flour

seasoning

Blending oil

Yeast (dry) 6g

Water

How to make puff pastry

1. Dissolve the yeast in warm water, let it sit for three to five minutes, and then add it to the flour. Then add water little by little and knead the dough until it is similar to the state of earlobe. Let rise in a warm place until doubled in size.

2. Dip your finger in the flour and insert it into the middle of the dough. If it does not shrink, it is well-fermented.

3. Heat the oil in a pan, add flour and stir slowly over low heat.

4. Turn off the heat when the flour changes color. Do not stop stirring with the spoon. Keep stirring because there is residual heat to prevent it from getting mushy.

5. This is the fried puff pastry.

6. Release the air from the fermented dough and cut it into pieces of similar size.

7. Roll the dough into the shape of an ox tongue.

8. Spread the pastry evenly.

9. Roll up from top to bottom into a roll.

10. When all the rolls are done, set them aside and let them rest for about ten minutes.

11. After it has rested, roll the dough into long strips, lift it up twice while rolling, and stretch it as long as possible.

12. Roll up the long strips. Into a pancake shape.

13. It's all like this

14. After the electric baking pan is preheated, gently flatten the small snail, then roll it into a round shape, not too thin. The yeasted bread tastes better when it is a little thick.

15. Coat the electric baking pan with oil and put the pancake in. Bake for two minutes, then turn it over and bake for another two minutes. The soft pancake is a success, let’s eat it.