Always like to eat shortbread, bite, full of sesame flavor! Lard open crisp especially crispy, but inside still afraid of fat, so this time with vegetable oil, as delicious!
Main ingredients: dough: 100 g of water, vegetable oil 30 g of gluten flour 150 g of sugar 20 g of shortening with ingredients 150 g of flour 65 g of oil
Filling: material sugar filling sugar 25 g of flour 5 g of five spice filling five spice powder 10 g of flour 5 g of salt 2 g of sesame seeds in moderation
1. Dough with the ingredients in the mix of flour, water, oil, sugar, kneaded into a smooth dough. Covered with plastic wrap, wake up half an hour.
2. Knead the shortening ingredients into a smooth dough. Cover with plastic wrap and let rise for half an hour.
3. Cover the pastry with oil.
4. Roll out into a rectangle and fold in half. Let rise for fifteen minutes.
5. Roll out again into a rectangle.
6. Roll up.
7. Divide into nine parts.
8. Take one portion and roll it out.
9. Fill with filling.
10. Roll out flat, seam-side down.
11. Do this in turn, brush with water and sprinkle with sesame seeds.
12. Preheat the oven to 200 and bake for 15 minutes.
13!
Water oil skin and shortening must wake up, when rolling out the dough, the action should be clean and sharp, otherwise the oil skin is easy to break. The filling material can be adjusted at your own discretion. The hawthorn filling is also good.
Dough: 400 grams of gluten flour, 220 grams of water, 4 grams of yeast
Crisp: 200 grams of gluten flour, 100 grams of vegetable oil
Ingredients: (five-flavored) minced green onions, salt, sesame oil, five-spice powder are arbitrary
(sweet) powdered sugar, flour (sugar and flour ratio of 3:1)
Surface decorations Mix the sugar and flour, chop the green onion and put the sesame seeds in a flat dish.
V. Dough divided into two parts, respectively, to make sweet and salty flavors.
6, tighten the seal, loosen for 10 minutes, take a copy of the rolled out and wrapped in half of the shortening the same way to wrap the other copy.
seven, take a good loose dough rolled out into eight, left and right to the center of each folded once nine, folded sheet of dough again rolled into a rectangle, to sprinkle the hand powder is better to operate the shape, and then a triple fold
ten, and then rolled into a square large, put sesame oil, salt, five spice powder and chopped scallions
eleven, coated evenly
twelve, the dough sheet
twelve, will be a good choice for the next three years, the first two days of the year. Fold again
xiii, divide into equal parts
xiv, take one part and roll it out thinner
xv, brush it with oil
xvi, dip it in white sesame seeds
xvii, put it on a baking tray, let it rest for 15 minutes, and put it in the preheated oven
* The dough doesn't need to be fermented
* The above is a good example of how I made the dough. If you want to eat in the morning, you can make the dough in the evening, put it in the freezer, take it out in the morning, warm it up, divide it, roll it out, brush it with sugar, dip it in sesame seeds, and bake it in the oven.
You don't say, this crispy burrito is really delicious, share a relatively simple practice, just a pan, you can do it at home
Crispy burrito, crispy and fragrant ( would you like to )
Required materials: 300 grams of flour, 3 grams of yeast, 3 grams of sugar, 80ML of lukewarm water, 100ML of oil, 5 grams of salt, 5 grams of pepper, 5 grams of water, 5 grams of water, 5 grams of water.
Pour the yeast and sugar into warm water and stir to dissolve, the warm water helps the yeast to ferment quickly, and the water is poured into 200 grams of flour and stir, and the flour and a little softer, kneaded by hand until smooth, then covered with a damp cloth and placed in a warm place to wake up
The time for the shortening of the noodles to do
about 100 grams of flour into a bowl, put in 5 grams of salt, 5 grams of pepper, 100 ML of flour, and then put in a bowl, and then put in 100 ML of oil, 5 grams of pepper. Pepper, 100ML of oil is hot, pour into the bowl of flour and mix well, the shortening is ready
The flour is poured on the cutting board and kneaded, the air out, and then use a rolling pin to roll into a large thin pastry
The shortening is spread all over the pastry
The pastry is rolled up from one section, and then pulled into small equal-sized dosages
The shortening is made from the dough, and then rolled into small equal-sized dosage.
Knead the dough with your hands, pinch the ends of the layers into the center, press firmly, and then stick the sesame seeds, and press it down with your hands
Brush a thin layer of oil on the pan, and put the cakes into the pan one by one and fry them slowly over low heat
The fire must be low, pay attention to the watchful eye, and turn over several times, so that both sides are browned and fried before you can leave the pan
The dough is not baked, but it is baked and cooked. >
Look, crispy baklava done oh
Crispy baklava is a very common pasta, each local practice will be different, today and share with you a home version of the crispy sesame baklava, do not need to flour and do not need to hot noodles, directly and the noodles can be done, salty and tasty crispy fall crumbs, like the amount of friends can try it oh, the method is only for reference! The method is for reference only.
Ingredients:
Crust Dough:
Gluten Flour 120g
Sugar 8g
Salt 2g
Cooking Oil 35g
Fresh Water 50g
Shortcrust Dough:
Gluten Flour 80g
Cooking Oil 35g
Ingredients
Salt
Sesame seeds
Steps:
1, and oil dough
We first and oil dough, 120 grams of low gluten flour in the basin, add 8 grams of sugar, 2 grams of salt, 35 grams of cooking oil, 50 grams of water and stir, stir until there is no dry flour hand kneaded into a smooth dough, the dough should be more than a little while to try to knead the The dough should be kneaded for a while to make it as smooth and delicate as possible. Covered with plastic wrap molasses 30 minutes.
2, and shortening dough
Take a large bowl and put 80 grams of low-gluten flour, add 35 grams of cooking oil and stir with chopsticks, and knead the same underhand into a fine, smooth dough, covered with plastic wrap and molasses for 30 minutes.
3, oil crust dough wrapped shortening dough
Take out the molten oil crust dough and knead it a bit and roll it into long strips, divide it into eight small even-sized dough, and the same with the shortening dough, divide it into eight small even-sized doughs.
Take one dough ball and make it into a round cake, put one shortcrust dough ball on top, then wrap the shortcrust dough ball and knead it with your hands.
4. Moulding
After all the dough is wrapped, take one of the small dough balls and use a rolling pin to roll out the dough into a cow tongue shape, then roll up the dough from one end, and then cover it with plastic wrap and leave it to mould for 10 minutes.
After 10 minutes, roll out the dough again and cover with plastic wrap for another 30 minutes.
5, make baklava billet
After the dough has matured, take a piece of dough and roll it out with a rolling pin into a longer round shape, sprinkle with salt or sugar or chopped green onion, and then fold the dough from the top 1/3, and the bottom side from 1/3, and then roll it out with a rolling pin again, and then sprinkle sesame seeds on it.
6, baked baklava
Do the baklava billet into the baking tray, into the oven in the middle of the upper and lower heat 180 degrees baked 15-20 minutes, time to take out the baked baklava can be opened. If you don't have an oven at home, you can also use a pan to fry, so that you can make out of the burrito is also very delicious.
Salty and savory, crispy to the crumbs of the crispy small pancake is ready.
Tips:
1, the flavor of the pancake can be adjusted according to their own taste, you can put salt or sugar or scallions and so on.
2, the sesame black sesame or white sesame on top of the burrito according to their own preferences.
3, if you do not have low-gluten flour can also be used instead of ordinary flour, but low-gluten flour to do out more crispy some.
Crispy baklava many people have eaten, especially in the central and northern regions of China, baklava eat crispy and crisp, crispy off the crumbs, adults and children love to eat, very delicious. Speaking of its recipe, in fact, is very simple , do not need any profound recipe, all the ingredients we have at home, very simple.
My fourth aunt's family has been selling baklava for decades, and the baklava she makes is very famous here in our Henan province, and I'll share it with you below, her practice
1, production steps
1, dough raw materials: 500 grams of flour, 250 grams of lukewarm water
shortening raw materials: 250 grams of flour, 130 grams of vegetable oil, 5 grams of salt, five-spice powder
In addition, there is also: chopped green onion, Sesame seeds
2, and the dough and shortening production
The above dough ingredients are all mixed together, stirred into the floury, kneaded into a dough, covered with plastic wrap, rise half an hour. The purpose of the rise is to make the dough more glutenous, so that it can be better operated later.
shortening production: the above preparation of flour, salt, five spice powder in one in the start, the oil is hot and pour in, and constantly stirring, let cool standby.
3, take out the dough, rolled into a large cake, smeared with shortening, sprinkled with chopped green onion, rolled up, divided into a number of equal small dosage, remember to pinch the two ends tightly, so as to avoid shortening flow out, move quickly.
4, take a small dose of dough, rolled into a small pancake, rolling when gently rolled, and then the pancake on both sides of a little water, sticky cooked sesame seeds, under the pan can be, or both sides of the oil put in the oven to bake can also be put in the oven, then, upper and lower heat 160 degrees, bake for 10 minutes or so can be (different ovens may be different, specific their own baking, pay attention to keep an eye on the point)
5, so that, the crispy pancake is completed, eat up crispy off the slag, eat a bite full of flavor. In addition, the baklava can also be made into a sweet, sweet, smeared with shortening, you can sprinkle some sugar can be, also very delicious.
Second, tips1, crispy baklava, generally do the savory, want to achieve crispy delicious, the dough must wake up for half an hour, which can increase the gluten of the dough, better operation, and the final product is also good.
2, the beginning of the rolling of the pastry, try to roll a little thinner, so that smeared with shortening rolled up, layers will be more, the finished product will be more crispy.
Summary: The above is the practice of crispy pancakes, not complicated, but want to do a good job, but also need to practice more, because each step is very important, one of the step is not good, may directly affect the final result, like to eat friends also try it.
The baklava is the northern people street food, it is different from the naan in the Xinjiang region. Sesame baklava is most common in the streets of Henan, the most famous to Dengfeng City, sesame baklava. Crispy and refreshing, people eat after a long memory,
I'll introduce how to do to make sesame seed baklava and crispy. And noodle recipe, first of all, prepare the following materials: 20 grams of black sesame sauce can also be used sauce meat, yeast, about 40 grams of white sesame, 4 cups of flour, 2 cups of water, 0.5 cups of cooking oil, 5 grams of baking powder, 2 grams of salt, yeast into the dough bowl in the middle of the kneading key to add the right amount of hot oil, kneading for 25 minutes into the dough, cover the bowl of the fermentation for 25 minutes (to maintain the appropriate temperature)
then Take out the dough and sprinkle a little salt and knead again for about 10 minutes and set aside. Sesame oil, sesame paste 35 ml each, mix well to become a shortening, here you can also use the prepared sauce meat .
Take 150g of the kneaded dough and roll it out on a floured board, try not to make it too thick the first time, brush it with a layer of shortening, try not to let the shortening show through, then cut it off and set aside. Take about 20 grams of dough and roll it into a round shape, making sure it is even.
Then put the meat mixture in the center of the dough and wrap the meat in the dough like a bun. Press down and flatten it into a small round cake to become a baklava embryo.
Spread sesame seeds: Spread sesame seeds in the pan, dip one side of the baklava embryo in honey water (be careful not to use too much water), and then press your fingers along the center of the pastry to form a pastry, snap the pastry inside the sesame seeds, and gently press it to make sure that the sesame seeds stick firmly. This step must use your fingers to smear a few times, so that the sesame seeds are not easy to come off.
Pan pan lined with oil, fry on low heat until two years of golden brown, and fragrant and crispy sesame seed baklava is ready, add hot oil and salt in the flour will make the noodles eat more crispy.
Last time I tried the salad oil version of the sesame seed baklava, and recently I've been working on a soufflé, so I decided to use lard to make the baklava. The lard version is more substantial and more flavorful than the salad oil version, so you can try it! You can also add scallions as I did.
Needed materials -
All the ingredients of the oil skin into the bread machine, start the kneading program, my once and 15 minutes, usually 2 programs can be out of the film. Hand kneading is just a little more laborious, but also quickly out of the film.
After kneading the dough and shaping it, put it aside and cover it with plastic wrap for 30 minutes
Meanwhile, start making the shortcrust pastry, which is made of lard and low-gluten flour in accordance with 1:2
Knead it into a ball and it's done
After waking up the shortcrust pastry, knead it into a long strip, which is mainly convenient for dividing it, and it's easier to do it with a spatula
Dividing it into 10 parts, the shortcrust pastry is also a very important part of the process, as it's a very important part of the process, but it's also a very important part of the process. After 10 minutes, roll out the dough again
Roll it up from bottom to top
When all the dough is finished, let it rise again for 30 minutes, or at least 20 minutes if you can't wait
When it's done rising, take a piece of dough and roll it out to 8-10cm, sprinkle it with chopped green onion or sugar as you like
Here's a sprinkle of sugar
Fold it over three times on both sides
Turn it over and fold it again.
Low gluten flour can also be replaced with medium gluten flour, the texture is not as crispy.
I do Harbin burrito, the recipe is bought before, outside the crispy, soft inside, especially the sugar filling made out of very good, and oil and salt bean paste, etc., put a day or two are not hard, hair flour is yeast baking powder sugar, and then shortening is the face of the oil and a number of other materials, roll out the dough, wipe the shortening, the agent, filling, rolling the cake, put in the oven, a few minutes to get out of the oven, very quickly, very good, very good. very quickly, very tasty
First answer the question: crispy biscuits, mainly highlighting a fragrant word and a crisp word, deliberately turned out to learn pastry class, the teacher gave a classic commercial recipe for reference: pepper salt crispy sweet and salty biscuits recipes, crust (400 grams of flour, 25 grams of sugar, 5 grams of yeast, 240 grams of warm water), shortcrust pastry (120 grams of flour, pepper 2 grams of oil), 65 grams of salt, 6 grams of salt, 6 grams of oil). 65 grams of oil, 65 grams of salt), syrup (25 grams of sugar, 25 grams of water, 5 grams of maltose), white sesame seeds for decoration.
Thousands of trees, must be a fine product - pepper salt crispy sweet and salty baklava
It is said that this is a long-established baklava store used the recipe, the ingredients are very simple, but with a unique sweet and salty flavor of pepper and salt crispy, attracted the old, middle-aged and young people have to buy. I made my own crispy baklava at home according to this recipe, which restored the flavor of the old shop, and it is baked and eaten now, so the taste is much better than the old shop! The crust is as colorful as a coiled golden thread, very tempting.
Pepper salt crispy sweet and salty baklava practice (detailed recipe has been given above)
1. Pie crust practice: dry yeast into about 40 degrees of warm water, stirring well and let stand for 5 minutes, so that you can effectively stimulate the activity of the yeast, this step can not be omitted in the cold, very helpful to the fermentation of the dough. Mix the flour and sugar, pour in the yeast water, first use chopsticks to stir the flour into large flocs, then knead the dough into a smooth surface, wrap in plastic wrap and let rise for 30 minutes. Crispy oil practice: flour into a small bowl, the center of the nest, pour pepper, oil heated to 130 degrees Celsius, the pepper to the powder poured down, to stimulate the pepper pepper flavor, pour the oil with chopsticks and quickly stir, the temperature drops after the sprinkle of salt, kneaded into a ball with their hands. The syrup practice: the necessary ingredients to boil on the line.
2. Dough and shortening are divided into 5 equal parts, dough wrapped shortening flattened and rolled out, rolled up from one end, wake up for 10 minutes; rolled up again with the mouth facing up, rolled up from one end, this time rolled up and rolled out, it is best to wake up for 10 minutes, which will help the next step of the roll will not be retracted. Cut the rolls with a sharp knife, and you will have a nice cross-section of about 80 grams of baklava. Flatten them with your hands and roll them out with a rolling pin from the center to the ends. Brush with a thin layer of syrup and sprinkle evenly with white sesame seeds.
3. Preheat the oven to 210 degrees Celsius, place the baking sheet in the middle of the oven, and set the timer for 15 minutes to evenly color the pancakes.
4. Pretzel crispy sweet and salty burrito beautiful pictures to send, not good you come back to me.
According to this pretzel crispy sweet and salty baklava recipe made out of baklava is absolutely crispy and delicious, aftertaste, not good you come back to me!
Crispy biscuits are a traditional Chinese snack, mainly popular in the northern region, which is made of flour and sesame paste. Crispy biscuits are crispy on the outside and soft on the inside, and different types of crispy biscuits have different fillings, so if you love biscuits, you can try to make them yourself at home, and here's a brief introduction to crispy biscuits.
First of all, you need the following materials: medium gluten flour, cooking oil, pork, white sesame seeds, sesame paste, flour, water.
The specific production steps are as follows:
1. Mix the flour, water, oil, mix into a smooth dough, if conditions allow, it is best to use the chef machine or bread machine kneading, the beginning of the kneading, because more water will be more sticky hands, rolling out for a while on the okay.
2. Knead the dough into a membrane like state can be, the kneading of the dough on the side, let it relax relax for about an hour, this will make the dough more sticky.
3. Mince the pork, add raw oil, salt, soy sauce, edamame, ginger, green onion and garlic and mix them together, mince them and make the meat stuffing.
4. Prepare a wok to fry the shortening, which is effective in enhancing the aroma of the puff pastry. After heating the oil, you can pour the dry noodles into the pan, stir fry on low heat, after frying the shortening is presented like oil flow state.
5. After all the preparations, roll out the dough into a thin piece, sweep the surface with a layer of shortening, and then roll up the dough a little bit and divide it into small pieces of about 50 grams each. Roll out the dough like a dumpling skin and put the meat mixture in the center.
6. Once wrapped, press the dough down with a rolling pin and sprinkle the top with white sesame seeds.
7. Preheat the oven to 200 degrees Celsius, put all the prepared pastry into the oven and bake for 25-30 minutes.