Today's practice uses the method of scalding noodles and crispy skin. Crispy pastry is specially made of corn flour, with more distinct layers, richer taste, crispy skin and fragrant inside, which is very delicious. Highly recommended!
Actually, I prefer pancakes to steamed bread. Pancakes don't need to be fermented, and they are simple and quick to make. It's too late to eat temporary noodles in the morning. Secondly, pancakes are crispy outside and tender inside, which is much more delicious than steamed bread, so whenever you don't know what to eat in the morning, you can simply knead a dough, especially the shortcake made of instant noodles, which is soft and firm, and is just as soft when it is cold. My son always goes to school.
Shortcakes made of corn flour are rich in flavor and distinct in layers. If you eat them once, you will love them. Friends who like cakes must try them!
Corn oil crisp thousand-layer cake
Ingredients: 200g of flour, 2g of salt, 2g of boiled water, and 0/40g of egg/kloc.
Accessory oil 30g corn flour 60g salt.
Exercise:
The ingredients are ready.
Put the flour and salt into a large bowl, pour it into boiling water and stir it quickly with chopsticks. Let it cool down a little and it won't burn your hands. Knead into a smooth dough and cover it with a wet cloth for more than 20 minutes (the dough should be wet and soft to make the baked cake delicious).
The ingredients in the auxiliary materials are crispy materials. Prepare them: put corn flour in a bowl and add salt. Heat the oil very hot (smoke), pour it in and mix well until it is crisp. Take out the baked dough, knead it evenly and cut it into 4 equal parts.
Take one of them and put it on the panel sprinkled with dry powder, roll it thin and cut it into several parts as shown in the figure. When cutting, pay attention to the fact that the farther back the face is, the bigger the piece is, and the last piece is the largest.
Spread the corn crisp evenly on it. Starting from one end, fold the middle piece in first, and fold both sides to the middle. Repeat this action until all the dough is folded.
The last piece of the biggest piece is completely wrapped. Pull around and completely wrap the dough inside. Don't expose crispness. Press the four corners of the reagent down and arrange it into a ball. Cover with plastic wrap and wake up for about 10 minutes. Put the meatballs on the chopping board, gently press them with your hands, and then roll them into cakes, not too thin, so as not to stick all the layers together. Brush the egg mixture on the rolled cake embryo.
The electric baking pan is preheated in advance, and the cake can be fried until both sides are brown. Be careful when you divide the dough, you can't divide it equally. The farther back, the bigger the dough is, so that when it is folded, the dough inside will be completely wrapped and the cake will not leak out. Remember to leave time for proofing when modeling. If there is not enough proofing, some places will crack when rolled into cakes. This kind of shortcake made of corn flour has more distinct layers and better taste than ordinary shortcake. If you like it, please collect it and try it.