How to make drop crumbs baklava

With the progress of the times, pasta is also different from the past, such as drop crumbs baklava, if you want to know how to make drop crumbs baklava easily, then hurry to look at the content below, let's take a look at how to do it.

Biscuits

1, first of all, the red oil and salad oil and pounded bean paste mix, do the cake before a little oil on the hands.

2. Take about 175g of dough and press it into a concave shape, put in 10-15g of meat and then hold the meat like a bun, pinch it into a round bun, and then put it on the countertop and flatten it evenly all around with your hands, so as to make the meat inside evenly distributed in the cake. The pressurized cake looks round, even and flat on the good.

3, take 15 ~ 20g of meat mixture smeared on the surface, while the top of a layer of red oil, the top of the withdrawal of some chopped green onions and sesame seeds. This way the cake to be baked is finished.

Baking cakes

Do the cake into the stainless steel tray, tray first coated with a layer of oil, a tray put 6 cakes, put it into the oven, the oven temperature is set to 300 ℃ or so;

If you use the top and bottom of the carrier oven, the lower oven is set to 300 ℃ ~ 320 ℃, the upper oven is set to 280 ℃ ~ 300 ℃, baking about 4 minutes. 300 ℃, baking about 4 minutes. The first scholars should often pull out to see, to grasp the situation, baking until the surface is a little browned can be. If you see bubbles in the center of the cake, break it.

Introduction to Dropping Dough Biscuits

Dropping Dough Biscuits is a unique specialty of Wenshang in Shandong Province, and the most important feature is that it is made from old noodles. The first old flour is extracted from the grain wine quartz and put into the dough. Yeast is best suited for making bread, and if you use yeast to make baklava, you'll be laughed at if your peers know about it. The method of using "old noodles" to make steamed buns and biscuits is actually very common throughout the north, where baking powder is not so common, "old noodles" is the most traditional and primitive way of fermentation: each time, a piece of dough is pulled off from the previous dough, and left to make the next "head of noodles". The "old noodle" is the most traditional and primitive way of fermentation: each time, a piece of noodle is pulled from the previous fermentation and saved for the next. This "unending supply" of "old noodles" is called differently in different places. In addition to "old noodles," some places call it "noodle fertilizer," others call it "noodle head," and still others call it "leavened head. In some places, it is called "noodle fertilizer", in others "noodle head", and in still others "leavened head". The noodles made from the "old noodles" have more bite and a sweet flavor in the mouth.

Dropping dregs of baklava due to the old fermented noodles, in the neutralization of the sour taste of the time with the alkaline water, the operation of the guys to throw a large piece of more than a dozen pounds of dough on the panel, cut with a knife, evenly spread on the alkaline water, and then kneaded up, and then repeated a few, from the side of the watch can also be felt that this "play alkaline" process needs to have a The first thing you need to do is to get a good deal of money.

After the soda is finished, the master in charge of molding the dough into a long, even, and then divided into palm-sized two two a dough. Roll it out with a rolling pin, spread a layer of meat filling and roll it up, then flatten it from the top and organize it into a "flying saucer" shape, then fill in the middle of the depression with a layer of meat filling, and it is ready to go into the oven. Because there is a layer of meat inside and outside, so the baked pancake from inside to outside through the oil flavor, all four pieces, outside the crispy inside soft, really a bit of pizza feeling.