1. Crispy: Heat 250g of rapeseed oil in the pot, remove from the fire, slowly pour 750g of white flour, stir well, then take it out of the pot and put it into a basin for later use.
2. Mixing flour: pour all the remaining white flour into the basin; Boil the alkaline noodles with 2. 15kg water (60% cold water and 40% boiled water). First, pour 60% alkaline water into the dough repeatedly, then pour 25% warm water, knead it into a hard dough with shiny surface, then sprinkle the remaining alkaline water into it and squeeze it on the dough with your fist to make the alkaline water penetrate into the dough. Then move the dough to the panel and rub it hard until it is tough, then stretch it into long strips, then coat it with clear oil, and then connect it with 100 flour agent weighing about 65g. In order to prevent adhesion, each flour can be smeared with some oil, and then kneaded into strips of about 12cm one by one.
3. Making a cake: Crush the rubbed strip, then roll it into dough with a small rolling pin about 5 cm wide, spread 7.5 grams of ghee one by one, sprinkle 0.5 grams of salt and pepper, pick up the dough head on the right with your right hand, pull it out, then fold it into three folds, each fold is about 20 cm long, and then roll it from right to left. When rolling the dough, use your right finger to pull the dough sheet slightly to the width, and your left finger to hold both sides of the dough sheet.
4. Coating: the dough is pressed into a small round cake with a slightly thinner center and a diameter of about 7 cm. Pour 50 grams of oil into the pot and put the small round cakes into the pot one by one, so that the firepower at the bottom of the pot should be evenly distributed. Scattered everywhere. The fire on the tobacco is concentrated in the center of the tobacco, thus holding up the heart of the shortbread and making it expand. After about 3 minutes, remove the baking tray, pour 50 grams of clear oil on the shortbread, change the position one by one according to the fire color to prevent scorching, then cover the baking tray. After 1 minute, turn the shortbread over and change the position to achieve uniform fire color and crisp and yellow sides.
The product has golden color, distinct layers, crisp but not broken, oily but not greasy, crispy and delicious.
Sesame salt shortcake
The simple method of sesame salt shortcake is a common dish in the staple food recipes of gourmet cakes. Sesame salt shortcake is a home-cooked taste and a stir-fried dish, but how to make sesame salt shortcake best depends on your own taste and habits. Let yourself follow your feelings and make this sesame salt shortcake ~ ~
I saw a kind of shortcake, although yeast was used, but it did not need a lengthy fermentation process. Thinking of the addition of yeast, I suddenly figured out the confusion about the application of yeast in soda cookies. Both adopt the principle of semi-fermentation! Due to the low room temperature and short operation process, the yeast was in a low activity period before entering the pot, and began to be active before the temperature reached 38 degrees after entering the pot, but the activity decreased above 38 degrees and was completely inactivated at 60 degrees. This heating process is very fast, but it also promotes the internal expansion and stratification of yeast.
The idea gave me a sober feeling. I got up half an hour early for two consecutive mornings and practiced for half an hour from beginning to end. Although the time is short, the effect is good and quite brittle. Although it is made of vegetable oil, it feels a bit like lard. Three words: fragrant, crisp, crisp!
I tested the dosage of a raw material for your reference only. Whether it is bread or various midpoint, it is very common to increase or decrease the dosage according to the actual situation in practice. The key is to learn to judge with the naked eye according to experience. ...
short bread
"the first point of western Qin dynasty" shortbread
Known as "the first point of Western Qin Dynasty", the thousand-layer crisp cake is welcomed by Chinese and foreign guests for its golden color, distinct layers, crisp but not broken, oily but not greasy, crisp and delicious.
According to legend, the origin of Melaleuca Crispy Cake is closely related to Tang Priest's translation of thousands of Buddhist scriptures. Under the influence of Wu Zetian, Li Zhi and Tang Gaozong, he especially believed in Buddhism. When Master Xuanzang translated thousands of Buddhist scriptures, he ordered the chefs in the palace to make "thousands of pancakes" with clear oil as a reward for Xuanzang's indomitable perseverance and meticulous work attitude. It is said that on the day when Xuanzang's body was buried after his death, more than one million people who came to attend the funeral within 500 miles near Chang 'an also brought all kinds of rice with thousands of words.
Chefs in Chang 'an, Kyoto, with reverence for Master Xuanzang, carefully improved the "thousand-layer pancake" and put it into the catering market. It is all the rage in Chang 'an, Tang Dou, because it is made entirely of vegetable oil and has the emotion of commemorating Master Xuanzang. For more than 1000 years, although there was war, it lasted for a long time and has been passed down to this day.
Melaleuca shortbread has a fine technology, and it has to go through four processes: making crisp, kneading dough, making cake and frying and baking. The ratio of oil to flour is 1: 3. First, heat the rapeseed oil, put down the pot, slowly pour in the flour, and stir it quickly and evenly with a rolling pin. Pay attention to kneading the dough to make it tough. The water for kneading dough is 60% cold water and 40% warm water. First, 60% cold water is mixed with abundant flour to make flour wadding, then 20% warm water is poured in, kneaded into a hard dough, and kneaded until the surface of the dough glows, then the remaining 20% cold water is sprinkled in, and pressed on the dough with fists, so that all the water is "eaten" into the dough. Then move the dough on the chopping board and knead it repeatedly. Kung Fu is all about "kneading dough" until the dough has a strong toughness, then it is drawn into long strips, smeared with clear oil, and pulled into one or two San Qian heavy flour agents; Then put oil on the dough to prevent it from sticking together, and rub it into three-inch and five-minute strips one by one to make cakes.
When making a cake, flatten the long noodles, roll them into one-and-a-half-inch wide pieces, fry them with 10 cents and 5 cents, and sprinkle with 10 cents of salt and pepper. The key is that Lamian Noodles rolls noodles with one hand and needs the weight of one or two San Qian. Noodles must be pulled into thin slices two inches wide and four meters long. Only in this way can we roll them as thin as cicadas.
When frying and baking, first pour one or two rapeseed oil into the pot, and then discharge the small round cakes shaped like "snails" one by one in the pot. The fire under the smoke should be evenly distributed and scattered around, and the fire on the smoke should be concentrated in the center of the smoke, so that the shortbread can rise and the heart can be lifted. After three minutes, open the lid, pour some clear oil on the pastry, change the position one by one according to the fire color to prevent burning, then cover the lid, and after one minute, turn the pastry over and change the position to achieve uniform fire color on both sides and golden color.