Preparation method 1. Making puff pastry: Heat 250 grams of rapeseed oil in a pot, remove from the fire, slowly pour in 750 grams of white flour, mix quickly and evenly, remove from the pot and put it into a basin for later use.

2. Kneading noodles: Pour all the remaining white flour into a basin; dissolve the alkaline noodles with 2.15 kg of water (60% cold water, 40% boiling water), first pour 60% alkaline water and mix the noodles repeatedly, then

Pour 25% warm water and knead it into a hard dough with a shiny surface. Sprinkle the remaining alkaline water into the dough and squeeze the dough with your fist to allow the alkaline water to penetrate into the dough.

Then move the dough to the board and knead it hard until it is pliable, stretch it into a long strip, apply clear oil, and cut it into 100 dough pieces weighing about 65 grams. To prevent adhesion, apply some oil on each dough piece, and then

Roll each piece into a strip of about 12 cm.

3. Make the cake: flatten the long strip, then use a small rolling pin to roll it into a dough piece about 5 cm wide, spread 7.5 grams of pastry on each piece, sprinkle with 0.5 grams of pepper and salt, pick up the dough on the right side with your right hand,

Pull it outward, and then fold it in three folds. Each fold is about 20 cm long, and then roll it from right to left. When rolling, use your right fingers to pull it slightly longer. Use two fingers of your left hand to support both sides of the dough sheet and pull it wide.

Roll the edges into more than 10 layers, then stretch and thin the remaining noodles, spread with pastry, and twist into a snail shape (one shortbread should be about 4 meters long).

4. For baking: Press the dough into a small round cake with a slightly thin center and a diameter of about 7 cm.

Pour 50 grams of oil into the griddle, place the small round cakes in the griddle one by one, and the heat under the griddle should be evenly distributed.

Scattered around.

The firepower on the griddle is concentrated in the center of the griddle, so that the heart of the pastry can be lifted up and made to rise.

After about 3 minutes, remove the griddle, pour 50 grams of 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 1 minute, turn the shortbread over and change the position until the fire color is reached.

Evenly, both sides are crispy and brown and serve.

Product Features: Golden yellow, clear layers, crisp but not broken, oily but not greasy, crispy and delicious.

Sesame salt biscuits are simple to make. They are a common dish in Gourmet Jie’s staple food recipes. The taste of sesame salt biscuits is home-style, and the method is fried, but how to make sesame salt biscuits is the most delicious?

It mainly depends on your own taste habits to adjust the details, and let yourself make this sesame salt cake according to your feelings~~ I saw a kind of cake making, although yeast is used, but it does not require a lengthy fermentation process, which made me wonder.

When thinking about the role of adding yeast, I suddenly figured out the previous confusion about the application of yeast in soda crackers. Both of them adopt the principle of semi-fermentation!

Because the room temperature is low and the operation process is short, the yeast is in a low activity period before entering the pot. After entering the pot, the yeast becomes active before the temperature reaches 38 degrees. However, the activity decreases above 38 degrees and is completely inactive at 60 degrees. This heating process is very fast.

, but it also causes the yeast to play a certain role in promoting internal expansion and stratification.

Thinking about this gave me a feeling of enlightenment. I got up half an hour early for two consecutive mornings and practiced for half an hour from beginning to end. Although the time was short, the effect was very good. It was quite crispy. Although it was made with vegetable oil, it felt so good when touched.

The "crumbling" feeling is a bit like the effect of lard, three words: fragrant, crispy, and crispy!

I have tested the dosage of an ingredient for your reference only. Whether it is bread or various kinds of pastries, it is common to increase or decrease the dosage according to actual conditions in practice. The key is to learn to judge with the naked eye based on experience.

．

．

Thousand-layer puff pastry, known as the "No. 1 in Western Qin", is known for its golden color, distinct layers, crisp but not broken, oily but not greasy, crispy and delicious.

It is welcomed by Chinese and foreign guests.

According to legend, the origin of Thousand Layer Shortbread is closely related to Tang Monk’s translation of more than a thousand volumes of Buddhist scriptures.

Under the influence of Wu Zetian, Li Zhi, Emperor Gaozong of the Tang Dynasty, particularly believed in Buddhism. When Master Xuanzang translated a thousand volumes of Buddhist scriptures, he ordered the palace cooks to make "thousand-layer pancakes" with clear oil and reward Xuanzang in recognition of his perseverance.

Perseverance and meticulous work attitude.

It is said that on the day when Xuanzang's body was buried after his death, more than one million people from five hundred miles away from Chang'an came to pay homage to him, bringing various foods and rice that symbolized thousands of Buddhist scriptures.

The chefs in Chang'an, Kyoto, out of admiration for Master Xuanzang, carefully improved the "thousand-layer pancake" and named it "thousand-layer pancake" for sale in the catering market.

Because it was made entirely of vegetable oil and was meant to commemorate Master Xuanzang, it became very popular in Chang'an, the capital of the Tang Dynasty.

For more than a thousand years, despite wars, it has endured and has been passed down to this day.

Thousand-layer puff pastry is made with exquisite techniques and requires four processes: 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.