Secret 1: Pay attention to the choice of flour.
The choice of flour is very important when making shortbread. It is best to use medium gluten flour, which is between high gluten flour and low gluten flour, which can not only form certain gluten, but also ensure crispy skin.
Secret 2: Water-oil ratio should be appropriate.
The ratio of water to oil is the key to determine the level of shortbread. Generally speaking, the water-oil ratio is 2: 1. You can't have too much water. If there is too much moisture, the dough will be too soft, which will affect the crisp effect. You can't have too little oil. If it is too little, the skin will be hard and dry.
Tip 3: Fold cakes repeatedly.
In order to make the dough feel layered, it is an essential step to fold the dough repeatedly. First, the dough and ghee slices are stacked layer by layer, then rolled out and stacked again, and so on for several times. During the folding process, ghee will be evenly distributed in the dough, forming a thin layer of pastry.
Tip 4: "It takes patience to roll the dough.
Rolling is also a test of patience. When rolling, make sure the dough is uniform in thickness, and roll it tightly without gaps. This can ensure that each layer of shortbread can be crisp when baking.
Tip 5: Grasp the baking temperature and time.
When baking shortbread, the temperature and time should also be controlled. Generally speaking, the oven temperature needs to reach 180-200 degrees, and the baking time is about 15-20 minutes. Pay attention to the color of the skin during baking. When the skin is golden yellow, it can be baked.
Intimate reminder
In addition to the above points, there are some tips to make your shortbread more delicious:
Adding a little salt to the dough can add flavor.
If you want to make the shortbread more fragrant, you can add a little chopped green onion or sesame seeds to it.
Baked shortcakes are the crispest when they are hot.