2. Flour mixing: pour all the remaining white flour into the basin; Boil the alkaline noodles with 2.15 kilograms of water (6% cold water and 4% boiled water), first pour in 6% alkaline water to mix the noodles repeatedly, then pour in 25% warm water, knead into a hard dough with a 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 on the panel and rub it hard until it is tough, and then stretch it into long strips, then apply clear oil and pick up 1 flour agents weighing about 65g. In order to prevent adhesion, each flour agent can be rubbed with some oil separately, and then rubbed into long strips of about 12cm one by one.
3. making cakes: flatten the twisted strips, then roll them into pieces about 5cm wide with a small rolling pin, spread 7.5g of crisp oil on each piece, sprinkle .5g of salt and pepper, pick up the right dough with your right hand, and pull it outward.
Fold it in three folds, each fold is about 2cm long, and then roll it from right to left, with your right finger slightly longer when rolling.
4. coating: press the dough into a small round cake with a slightly thinner center and a diameter of about 7 cm. Pour 5 grams of oil into the pot, and put the small round cakes in the pot one by one, so that the firepower under the pot should be evenly distributed. Scattered around. The fire on the tobacco is concentrated in the center of the tobacco, so as to lift the heart of the shortbread and make it swell.
after about 3 minutes, remove the baking pan, pour 5 grams of clear oil on the shortbread, change the position one by one according to the fire color to prevent scorching, and then cover the baking pan. After 1 minute, turn the shortbread over and change the position to achieve uniform fire color, and both sides are crispy and yellow.
1. Put the dried figs, water and fine sugar in the fig stuffing ingredients into a small pot.
2. Heat with medium fire until it boils. After boiling, turn to low heat, cover and cook for 2 minutes.
3. Cook until the figs are soft and rotten.
4. Cool it slightly, mash it with a food processor, and pour it back into the milk pan.
5. Observe the state of fig puree. If it is very thick, it can be used directly. If it is still thin, put it on the fire again, heat it on low heat and stir for a while until it becomes thick.
6, until it is very thick and muddy!
7. After the butter in the shortcake ingredients is softened, add the fine sugar and stir it evenly with an egg beater, so it is not necessary to send it away.
8. Mix low-gluten flour with cocoa powder and sift it into butter (the amount of cocoa powder is not large, which is used to make the shortcake slightly brown, which is more harmonious with the color of fig stuffing).
9. mix well with a rubber scraper.
1, until the flour and butter are completely uniform, that is, the pastry batter.
11. Apply a thin layer of butter to the inner wall of a 12cm×12cm square baking bowl. Spread the batter evenly at the bottom of the bowl and use a spoon to keep it flat.
12. Put the baking bowl in the middle layer of the preheated oven and bake at 17℃ for about 18 minutes.
13. After the baked shortcake is taken out, spread fig stuffing evenly on the surface and smooth it with a spoon.
14. Put it back in the middle layer of the oven, fire it at 17℃, adjust the fire to 13℃, and bake for about 15 minutes (if the temperature of the oven can't be controlled independently, set the temperature to 15℃ and put the baking bowl on the upper layer of the oven. The oven used in this recipe is independent temperature control for the upper and lower tubes. After being taken out of the furnace and completely cooled, it is poured out of the mold and cut into 1 small pieces.