Pastry dough consists of water and oil skin and pastry. Water-oil skin is a dough made of water, oil and flour, which has certain elasticity, good plasticity and ductility. The crisp dough is made of oil and flour, which has no strength and good crispness. The oil surface and crisp surface overlap, and a layered structure is formed between them after crispness. After ripening, the product naturally delaminated, expanded in volume and crisp in taste. First of all, let's start with raw materials.
I. Pastry raw materials
The raw materials of cakes are very simple. Mainly flour, water and oil. Here is mainly about the choice of engine oil.
The oil can be lard, white oil, butter, salad oil, etc. Of which cooked lard is the first choice. The finished snack made of cooked lard is white, delicate and crisp. International students can go to the supermarket to buy it. The English name is Lard. Domestic students can buy online, but online shopping should be careful not to buy lard with "hala" flavor. Of course, the best way is to slowly refine it with fat pork.
Besides lard, I think the second best choice is white oil, also called ghee, which is called shortening in English. White oil is a special baking oil, which is made of pure vegetable oil or animal oil and hydrogenated to a melting point of about 40 degrees. The finished product is also good, with a crunchy feeling. No fat. Of course, some students think it's not good to eat too much of this stuff. But you can eat everything in moderation, occasionally make cakes, and it doesn't hurt at all. I recommend using wheel brand shortening imported from Australia, which feels very good.
The third option is to use butter. But anyone who has tried the above two oils knows the difference. It really feels different. You can easily tell what kind of oil you are using from the feel of the oil surface. The dough made of butter is not as soft as the dough made of lard, and the operation is not as good as the first two oils. But you can still choose, and the finished product is delicious.
Salad oil can be used, but I don't think it is a good choice for making cakes. Especially the taste and crispness are not very good.
Second, the production of cakes. For the recipe, making process and illustrations of crispy moon cakes, please refer to the old article of this blog: Give the best to the favorite-osmanthus moon cakes with bean paste. I'm your wife in grinding bean curd-jujube paste walnut champion crisp.
Pastry is actually made in two pieces. The first is the production of water-oil skin. The second is the production of cakes.
(1) Production technology of water-oil skin: pour the required amount of flour on the chopping board, make a concave pond on it, add water or mixed liquid of water and sugar, make grape noodles (that is, slightly loose noodles) by hand or scraper, and then pour in oil. Squeeze and mix into dough. Because the texture of oil (lard or white oil) will be hard due to different qualities, it can be adjusted appropriately when kneading pastry, and the amount of lard can be increased appropriately. Operation key: 1. Due to the difference between the moisture content of flour and the indoor temperature in the operation site, it should be adjusted appropriately. When the water content of flour is high or the room temperature is high, the amount of lard should be reduced as appropriate; When the moisture content of flour is low or the room temperature of workshop is low, the amount of lard should be increased as appropriate. In short, the final dough should be very soft, as soft as an earlobe
2. When making water-oil dough, the amount of water added and the water temperature should also be adjusted according to the water content of flour and room temperature. The water temperature is generally controlled at 30-80 degrees. If the room temperature is 25 degrees, the water temperature should be about 70 degrees. When the temperature is high, the water temperature can be reduced, and conversely, the water temperature can be increased accordingly. The finished product baked in this way tastes more crisp.
3. The proportion of water, grease and flour in the water-oil skin must be correct, the production should be uniform and particle-free, and the hardness should be appropriate, otherwise the finished product is prone to cracks.
4. After the oil-water skin is made, it needs to be covered with a wet cloth to prevent air drying, let it stand for a while, and then rub it evenly before use. (this can't be ignored, it's very important! )
(2), pastry production process:
Low-gluten flour is usually used to make cakes. Low gluten, poor ability to form gluten and good crisp effect. The ratio of flour to oil in cakes is generally 2: 1. For example, 500 grams of flour should be matched with 250 grams of lard. The ratio of lard to flour in cakes is generally 1∶2.
Sieve the flour, pour it on the workbench, add the oil, stir it evenly, rub it repeatedly with both hands, and stir until the flour and oil are fully bonded into dough, and the cake is served. Do not add water when making pastry, its hardness should be consistent with gluten dough, otherwise the pastry will burst when wrapping.
Operation key: 1. Because oil is added to the flour, after kneading for a while, the dough will become very fine and smooth. As long as you keep rubbing for a while, the oil will be absorbed quickly. The hardness of cakes should be consistent with the oil skin.
2. Flour must be evenly oiled, especially when lard is used, so that the solidified oil will be evenly distributed in the flour.
(3) The oil package is crisp
After finishing the water and oil skin and cakes, we began to make cakes. There are two main methods: big package crisp and small package crisp. For home production, we usually choose the method of small package crisp, which is what we usually call oil-wrapped crisp.
Divide the water-oil skin into small pieces (generally 25-40g). Then divide the dough into small pieces (generally 25-40g). Wrap the pastry in a water-oil skin, roll it into a long strip (beef tongue cake) with a rolling pin, then roll it into a tube, then flatten it into a long strip and roll it into a tube for later use (this is the pastry blank, which can be flattened or rolled into a small disc when filling). The cakes made by this method have a strong sense of layering and a very good crisp effect.
When water and oil are crispy, wrap the tiger's mouth. The so-called tiger's mouth wrapping method is to wrap the water and oil bag with tiger's mouth, and then push the dough from bottom to top until it is covered. When pushing, the left thumb gently presses down the middle, giving a force in the opposite direction. You can find the feeling by doing more. Then shut up and surround the whole snack. When it's done, be sure to cover the pie crust with a wet cloth. Operation key:
1, the hardness of dough and pastry must be consistent when making;
2, the production method is to wrap the crispy noodles with dough, that is, the oily skin is crispy outside.
3, dry powder should be used as little as possible or not, otherwise it is easy to crust and harden, and it will cause unclear levels;
4. No matter the crisp blank or the prepared green blank, it should not be placed outside for too long (although it can be covered with plastic wrap or semi-wet cloth), otherwise the surface will be easy to crust. 5. Pay attention to roll the dough long when rolling. The longer the roll, the more turns and layers, but not too long, it will stick together and mix crisply. Only when the pastry blank is ready, the next step will be simple It's nothing more than dividing the stuffing and wrapping it in leather. As for how much skin and stuffing to use, it depends on size and preference. Of course, what is more important is your ability to wrap things in the jaws of death. When I teach, I usually ask students to use the ratio of 1: 1, such as 25 grams of skin plus 25 grams of stuffing or 50 grams of skin plus 50 grams of stuffing. When we made mung bean tiles in Taiwan Province Province, we actually used 50 grams of skin and 60 grams of stuffing. As long as the pastry is well made and soft, it will not crack and be exposed when wrapped in the tiger's mouth. If the technology is not good or the tiger's mouth method is not well mastered, or the pastry is very dry and there are cracks when wrapping, then you can master the ratio of pastry to filling by yourself, such as 35g pastry and 25g filling ... Old article recommendation: Give the best to your favorite-osmanthus bean paste moon cake. I'm your wife in grinding bean curd-how to choose a mooncake mold? -Moon Cake Mould Competition to Make Bun Moon Cakes-Beijing Women's Cooking Moon Cake Corps (Photos) Don't cook moon cakes in the oven-the easiest way to make moon cakes with frosted skin -5 minutes DIY ————————————————————————————————————————————————————————————————————————————————————————————————————. —————————————————————————————————————————————————————————————————————————————————————————————————— (.