Ingredients ?
Ingredients A
Medium gluten flour 250g
Yeast powder (Red Swallow) 2g
Sugar 9g
Salt 2g
Margarine oil (no special smell) 25g
Water 135g
Ingredients B
Medium gluten flour 204g
Vegetable oil (no special odor) 102g
Salt 1 tsp(tsp)
Five spice powder 2 tsp(tsp)
How to make crispy baklava (more delicious than sesame sauce baklava) ?
Mix all ingredients A into a ball.
Knead repeatedly until the dough is extra smooth and elastic (preferably with a film). Make sure you don't get lazy here, the smoother and more elastic you knead the dough, the less effort you'll have to put into the pastry later. After kneading, spread a little oil, put the bowl covered with plastic wrap and relax for 20 minutes, wait for use. This is the crust part.
Continue with the shortening part. In a separate bowl, mix all the ingredients in Ingredient B with a silicone spatula. Make sure to mix for a while, the more evenly the salt and five-spice powder are distributed, the better the finished product will be.
The picture shows the mixed shortening dough. Cover with plastic wrap and set aside for 20 minutes.
Divide the dough and shortening into 9 equal portions (use an electronic scale to weigh the grams, don't split them visually, it's inaccurate), and shape into balls. Cover with plastic wrap and relax for 15 minutes.
After loosening, start wrapping the pastry. Flatten 1 portion of the pastry and wrap it in 1 portion of shortening like a bun, tighten it into a ball, and set it aside for 9 portions. This is very similar to the Chinese style of wrapping.
When the dough is wrapped, close it all the way down, cover with plastic wrap, and let it rest for 15 minutes.
After loosening, take 1 portion of the dough ball, flatten it, and use a rolling pin to roll it into a long oval shape, as shown in the picture. Roll it out thinner to get more layers later.
Roll vertically into a roll.
Roll out into long strips of dough.
Next, roll the rolls vertically. 9 rolls are done, cover all 9 rolls with plastic wrap and let them rest for 20 minutes.
When you're done, take one of the rolls, push the sides of the roll into the center, and then pinch the rolls together to form a circle, with the ends of the rolls facing downward. (If you don't know how to close the mouth, please refer to step 16 of my other recipe for inspiration, /recipe/100608430/)
Place them on a baking sheet, and press them all together to form a biscuit with a good thickness. See this picture you may want to confuse, this biscuit how all "burst skin", so that "leakage of crisp" is not a failure? On the contrary. When you make Chinese pastry, you have to make sure that there is no leakage of pastry before it is considered a success. But we are this shortcrust pastry, I baked in order to create that kind of skin slightly burst the sense of hierarchy, deliberately each step will be rolled to the thinnest, prompting it to have this kind of similar "popping" characteristics, the finished product will be golden yellow layer after layer, if you are more traditional aesthetic, then you can roll a little bit thicker in front of the step, then baked out of the will be a conservative ...... round cake.
Preheated oven, upper and lower heat, middle layer, 200 ℃, bake 20 minutes, their own control. My oven is 72L, so it's no problem to put it in the middle layer. If you use a small capacity oven, you may consider putting it on the bottom layer and then covering it with tinfoil when appropriate to avoid a mushy top. I deliberately adjusted the baking sheet to a layer very close to the top heat source at the end in order to give it a deeper color. Oven small don't learn from me, be a quest for normal baking girl ...... just put it in the middle.
The finished product is slightly crispy on the outside and very soft on the inside. (If there are dry hard or sticky wet or all unforeseen unexpected problems are not normal phenomenon, please vigorously recall which step went wrong ~ another, many times the practice is always more useful than the pursuit of the question, it may be which philosopher said ......)