As a native of the North, Xiaobian is very fond of all kinds of pasta, especially cakes. From small to large, my favorite food is the shortbread made by my grandmother. The crust is crisp, the inside is soft, and the taste is soft and layered. The more you eat it, the more fragrant it is. You can eat several at a time.
I believe that there are many friends who like to eat shortbread as Xiaobian. Crispy cakes want to be delicious, and they are very particular about mixing flour, preparing crispy cakes, making pancakes, etc. Among them, mixing flour is the most critical, and many friends don't know whether to use dough or dead noodles. The following small series will share the recipe of crispy cakes that Grandma has used for decades, and learn that you can also make crispy cakes with soft inside.
-shortbread-
Prepare ingredients: 500 grams of flour, 3 grams of yeast powder, 3 grams of sugar, a section of green onion, 8 grams of salt, 5 grams of spiced powder, and an appropriate amount of cooking oil.
Practice steps:
1, 500g of flour is put in a basin, 3g of yeast powder and 3g of sugar are melted with about 270g of warm water, then poured into the flour, stirred while pouring water, and all the flour is stirred into flour wadding, and then the dough is kneaded, and then the dough is covered to wake up15min. You can't use full-hair noodles or dead noodles to make crispy sesame cakes. Half-hair noodles are the best way to make them. They taste soft and not too fluffy.
2. Cut the green onions into chopped green onions; Prepare a small bowl, add 8 grams of salt and 5 grams of spiced powder into the bowl, then add about 30 grams of flour and stir well, then add a proper amount of hot oil and pour it into the bowl to stimulate the fragrance of spiced powder, then stir it with chopsticks and stir it into a slightly thick crisp.
3, dough proofing 15 minutes, remember not to proofing for too long to avoid dough fermentation; Take out the dough, put it on the chopping board, knead the dough and exhaust it, and then divide it into 60 grams of dough.
4. Roll the flour paste into a cow tongue-shaped thin slice as shown in the figure with a rolling pin, then evenly spread a layer of crispy oil and sprinkle with appropriate chopped green onion.
5. Roll up the thin slices of beef tongue from one end to the other, then knead and close the mouth, press them flat by hand, and then roll them into a cake embryo with a thickness of 0.5 cm with a rolling pin.
6. Preheat the electric baking pan in advance, add a proper amount of cooking oil, then put the rolled cake embryo into the electric baking pan, brush a layer of cooking oil on the surface of the cake embryo, cover it, and bake it for 1.5 minutes.
7, 1.5 minutes later, turn over, cover and continue to bake 1 minute or so, bake both sides of the cake until golden brown, and then take out the pan.
Friends who like to eat shortbread can make it once in this way, which is as delicious as shortbread sold in the biscuit shop outside.