material
White flour, oil
method of work
1 Generally speaking, when I go to work, I always mix the noodles one night in advance and put a spoonful of salt. The noodles should be boiled with boiling hot water. After kneading, you can put the basin directly into the pot and cover it. And save plastic wrap.
2. The next morning, take out the noodles, knead them for a few times, then roll them into a big cake, roll them into a big roll along the bottom corner, and then cut them into several pieces with a knife. Press the agent by hand, roll them into cakes, put in the pastry (the boiled oil is poured into the bowl with noodles, which is the pastry), spread them evenly, and roll them again along the edge.
3, the pot pancakes, low fire.
4. Put the freshly baked cake in the basin and cover it with a lid.
Practice 2,
material
"Salt-free cream 120g", "powdered sugar 50g", "salt-Mimi", "low-gluten flour120g" and "corn flour or white powder 80g".
method of work
1: A Beat with an egg beater until fluffy. The color is white (the cream should be softened at room temperature).
2: Add the screened B twice (which is fine enough) and mix the powder evenly by cutting and pressing with a scraper (don't over-stir) because no eggs are added. The finished powder dough is like this. It can be made into sand granules by pinching with your hands.
3. Put all the dough into the plastic wrap. Roll it into a rectangle of 20cm/ width 12cm thickness 1cm. The right angle of the edge can be shaped with a long ruler or a slicing knife. Refrigerate it for 30 minutes to facilitate the operation.
4. Cut the dough into strips (6 cm long/2cm wide). The knife must be cut vertically and forcefully to be beautiful.
5. Poke holes in the dough surface with toothpicks. Put them in a baking tray with baking paper. Don't poke holes too densely. It will crack =. =
6: Preheat the oven 170 C and bake for about 25 minutes (remember to turn around once to make the cookies color evenly).
7: Put it on the rack for cooling (together with the baking tray. Don't move it until it is completely cooled).
Practice 3,
material
Medium gluten flour125g, butter130g, cocoa powder15g, sugar powder 50g, protein 1.5 tbsp, salt one sixteenth tbsp.
method of work
1. Dice the butter and soften it at room temperature in advance, and beat it with electric egg beater until it is thick and creamy;
2. Add powdered sugar to butter and beat it evenly with electric egg beater;
3. Add the egg white and beat it evenly with electric egg beater (even, don't beat it too much);
4. Mix flour and cocoa powder evenly, sift and add them into butter, knead them evenly by hand into biscuit paste, put them into a flower-mounting bag, then put the biscuit paste into it, and extrude the W shape on the baking tray paper.
5. Preheat the box 180 degrees, and bake the upper layer 10- 12 minutes or so. (Because of the different shapes, the second dish was baked 15 minutes)
Tips
1. The above materials can be used as 2 Changdi CK25B baking trays; 2. If there is no powdered sugar, you can grind the sugar with a cooking machine, and then use fine sugar if there is no powdered sugar; 3. Just use the tip of the spoon to get a little salt.