Puff pastry-making method

Ingredients: 500 grams of wheat flour. 150 grams of peanut oil, 100 grams of white sugar, 10 grams of sweet-scented osmanthus, 5 grams of roses, and 10 grams of preserved plums. Appropriate amounts of each.

Features: white as jade, clear crispy layer, crispy and sweet when eaten, oily but not greasy.

Operation:

1. Take 1/3 of the flour, add oil, mix well and knead thoroughly to make crispy noodles;

2. Add the remaining flour to boiling water 110 ml, stir and knead into snowflake-like flakes, spread out and cool;

3. After cooling, add about 15 ml of cold water, add oil, mix until soft and smooth, and make a water-oil surface;

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4. Cut two pieces of pastry dough and water-oil dough into 10 pieces each;

5. Take 1 piece of water-oil dough, press it into an oblate shape, and wrap it in the dough mixture 1 piece of dough, wrap it up and roll it into a long piece, roll it up from one end, then flatten it into a long piece, then roll it up from one end, roll it into a long strip with even thickness, then roll it into a long piece about 3 cm wide, and roll it out smoothly Roll up the dough and cut it into two round cakes, with the knife pattern facing up. Use a rolling pin to roll it into a round butter cake with a diameter of about 8 meters. Follow this method to roll out the entire cake;

< p>6. Put oil in the pot, and when it is 60% hot, remove the pot from the fire, stir with a spoon to rotate the oil surface, and then add the cake dough in batches (it is appropriate to fry about 5 pieces in each pot) ;

7. Place the pot on medium heat and continue to gently swirl the oil surface with a spoon to prevent the bottom of the oil cake from burning;

8. Fry the oil cake until it floats. When both sides are jade-white, remove and drain the oil and put on a plate;

9. Put soft white sugar, minced green plums, a little sugar-osmanthus and rose petals on each butter cake.

Tips:

1. Preparing the pastry noodles is an important part of making pastry cakes. The ratio of oil, water and noodles in the pastry noodles and water-oil noodles must be correctly configured. , knead it thoroughly and leave it for a while;

2. Make puff pastry, roll out the dough, and shorten the puff pastry. Making small pieces is easier to master, but more troublesome. You can also use the method of "making puff pastry in large pieces". That is, two large pieces of crispy noodles and water-oil noodles are directly wrapped and rolled out (the same method is used for coats), made into large rolls, then cut into small round cakes, and rolled into shapes;

3. When rolling out the cake dough, gently push it from the center to all sides to keep the crispy layer clear and neat. The rolled out dough should be covered with a small towel before frying to prevent it from drying out;

4. The frying oil should be clean. When frying, the pot should be lifted away from the fire and the oil surface should be kept rotating to prevent the dough from sinking and becoming scorched.

Puff pastry - key points of craftsmanship

Puff pastry is made with fine techniques and requires four steps: pastry making, dough kneading, cake making and frying. The ratio of oil to flour for making puff pastry is 1:3. First heat the rapeseed oil, put the pot down, slowly pour in the flour, and stir quickly with a rolling pin. Pay attention to kneading when kneading the dough, so that the dough has strong toughness. The water for kneading the dough should be 60% cold water and 40% warm water. First mix 60% cold water with Fuqiang flour to form dough, then add 20% warm water and knead into a hard dough until the surface of the dough shines. , then sprinkle the remaining 20% ??cold water into the dough, and squeeze the dough with your fists to make all the water "eat" into the dough. Then move the dough to the chopping board and knead it vigorously repeatedly, focusing all the effort on "kneading" until the dough has strong toughness, stretch it into a long strip, apply clear oil, and knead it into a dough weighing one, two, or three dollars; then put it on the dough Apply oil on the dough to prevent it from sticking together, and roll each piece into three-inch and five-inch long strips to make cakes.

When making cakes, flatten the long noodles and roll them into one-and-a-half-inch-wide sheets. Add one-and-a-half cents of oil to make them crispy. Sprinkle evenly with one cent of salt and pepper. The key is to pull the noodles with one hand and roll them with the other. The noodles, which weigh one, two or three yuan, must be cut into thin slices two inches wide and four meters long. Only in this way can the noodles be rolled and folded thousands of times, making them as thin as cicada wings.

Use a flat-bottomed griddle for frying. First pour one or two pieces of rapeseed oil into the griddle, and place the rolled "snail"-shaped round cakes one by one in the griddle. The firepower under the griddle should be evenly distributed and scattered around, while the firepower on the griddle should be concentrated in the center of the griddle, so that the shortbread can rise and be heart-warming. After three minutes, lift up the griddle, pour a little clear oil on the shortbread, and change the positions one by one according to the fire color to prevent scorching, then cover the top griddle, and after one minute, turn the shortbread over and change the position to achieve even fire color. , both sides are golden brown.