Make the shortening in the shortbread? As of now, the main practices on the market are generally categorized as ? Wet shortening? and? dry shortening? 2 kinds, and the practice of which is very different, applicable to a completely different range of pastry.
How to make wet soufflé?
Wet soufflé, also called thin soufflé, is generally used in various stalls or small stores to make, the practice is very simple and rough, the ingredients only need to use 3 ingredients can be, the practice is as follows.
The common practice of shortbread? Wet shortening practice
Main ingredient: moderate amount of medium gluten flour
Ingredients: 100 grams of lard, yeast, water moderate
Seasoning: salt moderate
Begin to make?①: Take a clean big pot, add 100g of medium gluten flour and about 3g of salt in turn, mix well with chopsticks and set aside.
②: start a pot, down into the lard 100 grams, small fire heat heat out of the oil flavor, keep the fire sprinkle into the mixture of flour, while adding a spatula while stirring and mixing, until the flour all bar was fried yellow color can be turned off the fire, even with the oil out of the pot, the wet shortening is complete.
3: the following began to do the dough, take 500 grams of flour into a clean pot, down into the yeast 3 grams of mixing, and then divided into 4-5 times into the water until the dough into a smooth dough, and then covered with plastic wrap to rise for 30 minutes to the full development of the dough to 2 times the size of the kneading again to exhaust, kneaded and standby.
4: Divide the kneaded dough into small dosage pieces, roll them out to form a cow tongue shape, then spread a layer of wet shortening evenly, then roll them up to form an oval shape, and continue to let rise for 10 minutes.
5: Knead the dough into a long strip, then pick up the ends and stretch it as long as possible, then coil the strip into a round spiral dough, and then use a rolling pin to roll it out into a spiral pastry, the shortbread embryo is ready.
6: electric cake pan coated with oil will be put into the cake cooking, cooking 2 minutes and then turn over and continue to cook for 2 minutes, a soft and crispy shortcake is ready.
How to make dry shortcake?
If you're talking about? The first thing you need to know is how to make a dry soufflé. How to do, it is actually slightly more complicated than the wet shortcake to do a lot more, because this practice will be more to make? The water oil noodles? This material, only? The dry shortcake? +? water oil noodle? can make a delicious and crispy shortbread.
The common practice of shortbread? Dry shortening
Main ingredients: 200 grams of gluten-free flour
What: 50 grams of lard (or cooking oil)
Seasoning: 3 grams of salt, water, cooking oil, moderate amount of
Begin to make?①: Let's do the dry shortening, take a clean pot, add 100 grams of gluten-free flour, 50 grams of lard, 3 grams of salt and mix it until the dough flakes, and then continue to use the rubbing technique to continue to knead until completely uniform, dry shortening is ready.
②: the following to do the water oil noodles, also take a clean pot, add 100 grams of flour, 40 grams of water, lard 20 grams of mixing to stir evenly, and then pick up the repeated wrestling, until the dough is wrestled to the full strength, dry oil noodles that is into.
3: the following began to rise, the general dry shortening and water-oil noodles with the rise is divided into a large package of shortening and small package of shortening 2 kinds.
Large package of pastry, also known as the big pastry, generally use a larger dough, with a larger water oil bread covered with dry shortening, and then rolled out into a large piece of pastry dough, and then extracted into a small dose, the production of faster, more efficient, very suitable for small and medium-sized restaurants, but the quality of the finished product is not as good as the small package of crisp, but the quality is not as good as the small package of pastry.
Small package of pastry, also known as small pastry, generally directly to the water and oil noodles and dry shortening are individually divided into a small dose, and then divided into a single water and oil noodle dose wrapped in a single dry shortening, so that the three steps can only be made of a shortening embryo, so the production of slower, less efficient, but the finished crust is smooth, crispy layer is uniform, not easy to crack, the effect is very good, very suitable for making all kinds of exquisite desserts.