Crispy baklava of perfect proportions, soft crust to crunchy crumbs between the picky son Zan mouth.

Hello everyone, today we continue to share baking recipes pastry scones. Although it is a baking recipe, pastry burrito is a traditional Chinese food, layers of crispy is the biggest feature. It is especially delicious when eaten with wheat flavor.

The pastry baklava I'm sharing today can be made in the oven or with an electric rice cake. You don't have to worry at all about the crust of the baklava getting hard with the oven. It bakes up crispy and crumbles when you squeeze it with your hands. Moreover, through the method of rolling several times, the layers of the burrito are very rich, and each layer is full of grease and flavor, and the method is simple and uncomplicated. Success rate

[Materials]

Dough: 500g medium-root flour, 300g warm water, 10g fine sugar, 5g yeast, 3g powder

Oil and water: 100g cooking oil, 100g medium-root flour, 4g salt and pepper, 2g five-spice powder, a small amount of crushed

[Method]

1. Knead the dough first, measure out the medium-root flour, sugar, foam powder, put into the basin and mix well, then put the yeast powder and mix well, then put into the warm water, use chopsticks to mix into the cotton

2. Then knead your hands, cover with a damp towel or lid, make room temperature fermentation to twice the original

3. Fermentation time to make crunchy, a large bowl of gluten flour, salt and pepper, five spice powder, mix well, the cooking oil (I use soybean oil) in a pot, the Add some onions, heat the onions and coat them to turn caramelized

4. Pour the hot oil and onions together into the flour, mix evenly with chopsticks and the pastries are ready, set aside to cool and prepare

5. Dough is finished fermenting and doubled in size

6. Coat the board with a little oil, remove the dough and place on the board. Without kneading, press the dough directly to deflate it and roll it out thinly with a rolling pin.

7. At this point, the oil is no longer scalding, the oil and water evenly spread on the patch, if you like the pasta flavor heavy, you can add half and half of the pie water, if you like the heavy flavor of salt and pepper five spice flavor, you can add all of them to the perfect ratio of crispy baklava, the outer skin is soft to crispy crumbs between the picky son of Zan mouth.

8. pastry coated, roll the surface from bottom to top, rolled into a small circle, evenly organized, evenly cut into 15 portions

9. the next step please watch carefully. Pastry baklava layer is rich key

10. from the top and bottom separately folded to the center

11. folded and placed vertically

12. flattened and pushed long

13. please roll up from top to bottom

14. ends pinched in the middle, folded on the floor, organized into a ball, flattened and pushed to the pancake

15. Place in the oven when the wheat is finished

16.The recipe makes 15 good-sized pastry scones. I use the oven and two plates

17.Oven on the fire down 210 degrees preheating, baklava embryo into the oven after the start of preheating, preheating time is up, you can wake up the embryo a little

18.Because bake two plates at a time, so use a wind oven that can be baked in multiple layers, the Hai's i7 Wind Oven oven, placed in the middle layer and the lower and middle layer of the baking for 15 minutes

19.The lower layer of baklava Baked drums, as if to reach the top baking dish, so I moved the top dish to a layer. (Actually, the two plates can just switch places.)

20. bake to the best color, satisfied with it can come out, both plates are sprinkled can eat

21. catch with hands once, it will fall crumbs. Crispy on the outside, soft in the center, the layers are particularly rich, salt and pepper aroma. Today's recipe presentation is this. Hello~