shortbread ingredients:

15g of butter, 18g of self-raising flour and 5g of sugar

Practice: 1. Take the butter out of the refrigerator and let it soften and melt slightly at room temperature for a while.

2. add two tablespoons of white sugar to the butter and beat it vigorously with an egg beater until the color is slightly white.

3. Add self-raising flour into the butter twice, and then knead the extremely soft dough by hand.

4. Put the butter dough in the refrigerator and refrigerate it for one hour.

5. Take the butter dough out of the refrigerator and make it into the shape of a square cake in a flat mold.

6. Put the square cake into the baking tray, and divide it evenly into biscuit pieces with a sharp knife.

7. preheat the oven to 16 degrees, then set it to 15 degrees, put it into the baking tray, bake it for 2 minutes, take it out, and gently insert some small holes in the biscuit block with chopsticks (it looks like biscuits bought from outside ~ ~).

8. Then send the baking tray back to the oven and bake at 15 degrees for 25 to 3 minutes.

9. After the baked biscuit is taken out, let it cool for a while, and it will become a crispy and delicious butter shortcake.

materials:

butter 225g, flour 19g, granular sugar 6g, black cherry 6g, each cut into 4 parts, and green cherry 6g, each cut into 4 parts

Practice: 1. Preheat the oven to 175 degrees.

2. Mix butter or margarine, flour and granulated sugar and beat for 1 minutes.

3. Put the teaspoon-sized amount on the baking tray. Each cake is separated by about 5 cm. Cherry blocks are placed in the center of each cake, red and green.

4. Bake in the preheated oven for 15-17 minutes or until the bottom turns slightly yellow. Remove it and let it cool for 5 minutes, then transfer it from the baking tray to continue cooling. After completely cooling, it can be stored in a sealed jar.

Materials:

Crispy flour, main dough, chopped green onion, salt and pepper, vegetable oil

Practice: 1. Divide the main dough and crisp flour into four pieces of dough, roll a main dough into round pieces and wrap it in a crisp dough, put the crisp bread into it like a steamed stuffed bun, and then roll the synthetic dough into oval pieces (the thinner the ice, the more layers there are).

2. Roll the two ends of the strip to the middle to form two dough rolls, then overlap the two dough rolls, slightly flatten them by hand, and roll them into a round cake with a rolling pin of about .5 cm thickness.

3. finally, put it in an oiled pan, fry it on one side with low fire, then turn it over and fry it until both sides are golden and cooked.

Tips:

Crispy flour (stir with vegetable oil or lard and flour evenly, without adding water), main dough (warm water and flour, stir with chopsticks and knead into soft dough and wake up for 2 minutes).

proportion (5 pieces)/crust: pastry: stuffing = 1g: 5g: 5g Material:

37g cold water, 155g boiling water, 18g cream, 3g water, 42g maltose, 45g cooked flour and 13g powdered sugar

.

2. Add the cream and water into the method 1 and mix well to form a ball, and divide it into 5 equal parts for later use.

3.: 1. Pour the boiling water in the oil skin material into the medium-gluten flour and mix well, then adjust the hardness of the dough with cold (the hardness is about the same as the earlobe), knead it until it is smooth and not sticky, and then divide it into 5 equal parts after waking up for about 3 minutes.

4. Mix the pastry materials together to form a dough, which is pastry, and divide them into 5 equal parts for later use.

5. Flatten the oil skin and wrap it in pastry. After a little flattening, the rod length will be rolled up again. After the rod is rolled up again, cover the plastic bag and let it stand for 15 minutes.

6. Take a cake bag and put it into a filling, flatten it into a big round cake with a diameter of 18~2 cm, and bake it in an oven at 2℃ above and 18℃ below for about 25 minutes.

raw materials: oil skin, 1g flour, 55g water, 1.5g yeast, 1g salt, 2g sugar, crispy flour, 35g flour, 2g oil, apple stuffing, 2g apple, 3g sugar, and a drop of white vinegar (lemon juice can also be used)

Practice:

Practice

That is to say, it becomes crispy

4, the apple is cut into small grains, the amount of sugar is added according to everyone's preference, and then it is put in a pot and fried with low fire to make caramel apple stuffing

6. At this time, the dough is almost awake, and it is rolled into a rectangular dough,

7, and the pastry is covered with

8 and rolled up

9.

Tip:

Fei Xue has something to say

1. The dough of the cake must be softened, so that the baked cake will not be hard.

2, the filling can be determined according to everyone's taste.

3. If you can't finish eating the cake, put it on the next day and then heat it, the crust will be more crisp.

Material:

Dumpling skin, sesame oil cake

Practice: sesame oil cake: salad oil and flour are mixed into rice paste for children to eat; Add chopped green onion, allspice powder and salt, and stir well to get the spiced cake:

1. Knead the remaining dumpling wrappers into a ball again, and wake up for about 15 minutes

2. Divide the cakes according to the weight of the cakes you want, and roll them out (roll them as thin as possible)

3. Spread a thin layer of chopped green onion butter on them, and then slowly roll them up from one end of the wrappers. Roll thin again

5. Brush a little oil on the surface of the hot pot, add the flour cake and slowly fry it (keep turning the pot during this period)

6. Turn over the golden side and fry it again. Before taking out the pot, lift the frying pan and turn the flour cake up and down several times to take out

Materials:

125g of medium gluten flour, 13g of butter and 15g of cocoa powder.

2. Add powdered sugar to butter and beat it evenly with electric egg beater;

3. Add the egg white and beat it evenly with electric egg beater (even, don't beat it too much);

4. Mix flour and cocoa powder evenly, sift and add them into butter, knead them evenly by hand into biscuit paste, put them into a flower-mounting bag, then put the biscuit paste into it, and extrude the W shape on baking paper.

5. Preheat the box to 18 degrees and bake the top layer for about 1-12 minutes. (Because of the different shapes, the second dish was baked for 15 minutes.)

Tips:

1. The above materials can be used as two baking dishes of Changdi CK25B;

2. If there is no powdered sugar, you can grind the sugar with a cooking machine, and then use fine sugar if there is no powdered sugar;

3. Just use the tip of a spoon to make a little salt. Material:

Cake crust: 5g of low-gluten flour, 1 egg, 8g of lard, 5g of sugar and a little water.

stuffing: 1g of glutinous rice flour, 5g of sugar, 1tsp of soy sauce, 1/8th piece of dried tangerine peel, 1tsp of south milk, 1tsp of peanut oil, a little salt, 1g of sugar wax gourd, 1g of fried peanuts, 1g of walnut kernels, 5g of white sesame seeds and 5g of dried pork.

Practice: 1. First, divide the flour into three parts, put one part of the flour in a bowl with lard and knead it into a crisp dough. Standing for 3 minutes;

2. Add eggs, sugar, lard and water to the other two portions of flour and knead into a smooth dough with water and oil skin. Standing for 3 minutes;

3. Knead the standing water-oil skin dough into strips and cut it into 12 equal parts;

4. Cut the pastry into 12 equal parts;

5. Take a small dough with water and oil skin, flatten it with the palm of your hand, put a small pastry on it and wrap it;

6. Turn the seam upward, roll it into a long strip, and then turn it inward with the seam upward;

7. Roll the rolled dough into long strips again, and roll it inward again with the mouth facing upward;

8. Do it again;

9. Let the dough stand still, roll it out, wrap it in five kernels, and put it down.

1. Brush the egg yolk liquid and sprinkle with sesame seeds;

11. Preheat the oven at 18 degrees for 3 minutes, and bake it at 2 degrees for about 2 minutes.

materials:

1g of high flour, 8g of sugar, 1g of baking soda, 5g of low flour, 3g of baking powder, 55g of milk, 15g of egg liquid and 2g of butter

Method: 1. 1g of high flour, 5g of low flour, 8g of sugar, 1g of baking soda and 3g of baking powder.