The shortbread is very delicious, how to make shortbread can be made fluffy and delicious? 400 grams of flour, 3 eggs, 50 grams of baby milk powder, 20 grams of sugar, 2 grams of yeast, two spoons of butter, 150mL of buttermilk. 400 grams of wheat flour, plus 3 eggs, plus 50 grams of baby milk powder, 20 grams of sugar, 2 grams of yeast, two spoons of butter, the key link: Chinese snacks with a little bit of animal fats, to do out of the Chinese snacks! The first thing you need to do is to make sure that you have a good understanding of what you're doing and how you're doing it.

The first mixing into flour flocculent, and then a small amount of meals poured into the 150mL milk and noodles, rolled into a softer polished batter, softer bread, fried out of the crispy pancakes more soft and delicious, after the batter and sealing hair alcohol, the weather is hot now, about thirty minutes on the hair alcohol good. Take out the fermented dough, more kneading, kneading clean, divided into evenly sized dosage, one by one kneading clean, while doing the side of the tightly covered plastic bag, all of them get it right.

Then take out the first dosage, knead it again, and knead the dosage twice to make the bread more polished. Take out the small, clean dosage, roll it into a small round cake, and make a few cuts in the center to avoid large bubbles when frying, and cover it tightly with plastic wrap while doing so to avoid cracking the rolled-out dough. All get well, cover the plastic bag tightly secondary fermentation 10min.

Second fermentation is good, each small cake is getting fat, at this moment the pan rolling oil. Temperature 60% hot when put into the pancake, 60% hot temperature is to put the wooden chopsticks into the oil side can see small bubbles, pancakes in the oil side of the rapid rise, pay attention to the manipulation of the degree of familiarity, the whole process with the Chinese fire

One side of the frying to golden brown turn over and fry the other side, both sides of the golden brown from the pot. Because the pancakes are filled with raw eggs and sugar, they are especially easy to color. If the coloring is too fast, fry them slowly over moderate heat to avoid scorching the outside and leaving the inside raw. Our family to use caraway seed oil fried pancakes, so the tone is heavier, if you do not like this dark brown oil buns, you can choose that type of oil without color to fry.