Method 1
Method food:
3g of wheat flour, 16g of warm water, oil and sugar.
Practice:
1. Pour 2 grams of wheat flour into a basin, heat it up and mix it by the river, then knead it into a smooth batter, cover it with a cover or a fresh-keeping bag, and set it aside for 3 minutes.
2. Take another bowl and fill it with 1g of wheat flour. Heat 1 grams of oil out of the pan. Before the oil starts to smoke, pour the oil into a wheat flour bowl and stir it into a shortcake.
3. Roll the baked batter into a solid cake shape, spread the pastry evenly on the cake shape, fold it into rolls, and cut it into buns.
4. Squeeze the wounds on both sides of the steamed stuffed bun skin tightly, first knead it into a peach crisp shape, then fold it into a ball and flatten it into a thick rolled dough.
5. Wrap sugar or other stuffing, seal it down, squeeze it flat and roll it into cakes.
5. Brush both sides of the cake with oil and put it in an electric oven, and bake at 18 degrees for 2 minutes. Or boil the oil, spread the pancakes with slow fire, and bake them until they bulge and turn orange on both sides.
Method 2
Method of shortbread
Raw materials
Main materials: 1g of low-gluten flour, 72g of salt-free butter, 1 egg yolk and 45g
Baking method: middle and high level of electric oven, fire at 18℃ from left to right for 14 minutes
Method
1. Cutting salt-free butter.
2. Add egg yolk and kill for a while again.
3. Sieve the low-gluten flour into the salt-free butter.
4. Stir with an eraser scraper to thoroughly mix the wheat flour and unsalted butter into a moist batter.
5. Knead the batter round and flatten it, put it in the middle of two pieces of tin foil or fresh-keeping bags, and roll it out with a rolling pin to become a dough sheet with a thickness of about .6-.7cm (the rolled one is thicker than ordinary cookies, so it is not easy to stick the rolling pin and chopping board when you roll it in the middle of two pieces of tin foil).
6. After rolling, tear off the tin foil on the surface, and cut off the irregular part of the batter with a knife to make it square.
7. Then cut into small long squares (cookies with different shapes can also be made by grinding tools).
8. Put the cut cookies on the baking tray, leaving enough space in the middle of each cookie, so that the cut unnecessary batter can be rolled round and rolled out again for application.
9. Put the baking tray in an electric oven heated to 18℃ and bake for 14 minutes.
Cooking method:
1. The moisture absorption level of wheat flour is different. When kneading the flour, water should be gradually released to make the dough soft.
2. When making shortbread, you should not be short of oil. Make sure that there are no lumps in wheat flour, otherwise it will easily leak when rolling the cake later.
3. Animal oil is the most fragrant oil for making shortbread, and edible oil is ok, but vegetable oil cannot be used.
4. Pancakes spread on slow fire are not easy to paste.