Maybe everyone's understanding of shortbread started with the old lady's cake. Layer upon layer, the cake crust is as thin as cicada's wings, the crispy layer is crisp and not broken, oily but not greasy, the entrance slag is melted, the golden appearance, the pulp has a strange fragrance but not greasy, and the first bite is conquered.
The old lady's cake is just one of all kinds of shortcakes. In fact, it has many flavors, which can be made into brown sugar shortcakes by adding brown sugar. Add sesame seeds and make sesame crisp; Add all kinds of candied fruit to make preserved fruit crisp; Of course, there are salty ones, such as adding chopped green onion, adding salt and pepper, and what we are going to do today is adding peanuts to make peanut cakes, which are stacked layer by layer, loose but not scattered, and melted in the mouth. What should change constantly is the making process of cake crust, and the key points are mastered. It can be said that you can make whatever flavor you want at any time.
Peanut crisp cake
Step 1: Mix the dough
Prepare 300 grams of flour, add 3 grams of yeast, pour 150 grams of warm water into the dough, stir while pouring, stir the flour into a dough, knead it into a soft dough, cover it with a plate, and seal it for fermentation for one hour.
Step 2: Make peanuts.
Heat the pot, pour in the washed peanuts, stir-fry slowly until the red coat of the peanuts cracks and the peanuts are yellowish, then pour out and cool.
After the peanuts are cooled, rub off the red clothes, put them in a strong bag, crush them with a flour stick, and roll them into delicate peanuts for later use. Add 2 grams of salt to the ground peanut, and vegetable oil 10 gram, and stir until there is no dried peanut. If you like sweet food, you can also change it to brown sugar or honey.
Step 3: blank making.
1 hour later, we can see that the dough has been fermented to twice the size, with smooth and delicate surface and honeycomb eyes inside. Sprinkle dry flour on the chopping board, take out the dough, knead it repeatedly to exhaust the air inside, knead the dough into long strips, and make it into uniform flour. Turn the flour dough inward and knead it into a smooth round dough blank, then roll it into a round thin dough sheet with a flour pin, then evenly coat it with a layer of peanuts, cut the dough sheet into a radius and roll it around the center.
Pinch the opening at the edge and bottom tightly to prevent the stuffing from being exposed. Pulling the two ends of the dough, stretching it a little longer and rolling it into a cake blank, the cake made by this method has more layers. Then flatten the cake blank and compact it at the seal for later use.
Step 4: secondary fermentation.
After all the cake blanks are made, cover them with fine cloth, and conduct secondary fermentation for 15 minutes until the cake blanks bulge obviously, and then roll the cake blanks into pancakes for later use. After secondary fermentation, the gluten of the cake blank is more relaxed, and it is easier to roll thin and not easy to be damaged. Moreover, the thinner the cake is rolled, the thinner the layer is, and the cake crust will be more crisp when it is baked.
Step 5: Pyrolysis
Bring the pot to a low heat, brush the vegetable oil evenly. When the oil temperature is 50% hot, put the cake blank into the pot, and cover it for 1 min. The cover can keep the moisture in the cake and make it more mature.
Flip the cake to the bottom and turn it over slightly in Huang Shi. At this time, we can see that the cake is crisp, thin and rich. Turn it over and bake it for 1 min. Turn the other side slightly yellow and turn it over again. The layer of shortbread is very thin. Turn it over frequently when baking. After both sides of the cake are browned golden yellow, stick the edge on the edge of the pot and bake it until the crust is crisp and pressed without deformation.
The crust of the cake is particularly crisp, and it will fall off when touched, and the inside is soft and multi-layered. Friends who like it should try it quickly.