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How to mix oil crisp
Ingredients: 500 grams of flour, 3 grams of yeast, 330 grams of warm water, baking soda1.5 grams; Accessories: 0/50g of flour for pastry, 2.5g of spiced powder for pastry, 0/50g of vegetable oil for pastry and 8g of salt for pastry. Steps of oil blending crisp:

1, Step 1: 3 grams of yeast and1.5 grams of baking soda are mixed with warm water, then flour is poured in and kneaded into smooth dough. Let it stand in a warm place for 30-40 minutes.

2. Step 2: Production process: Put flour, spiced powder and salt into a bowl and mix well.

3. Step 3: Heat the oil in the pot, turn off the fire, pour the flour into the bowl while it is hot, and stir it quickly with chopsticks, and the crispy dough will be ready.

4. Step 4: Knead the dough evenly, take out the dough, roll it into a large sheet of dough less than 1 cm, put the dough on it and wipe it evenly.

5. Step 5: Start from the narrow side and stretch as thin as possible until the body is completely rolled up.

6. Step 6: Hold it tightly into an appropriate dose.

7. Step 7: Fold both sides of your mouth.

8. Step 8: Put it into a preheated oven at 170℃ and start the hot air circulation. Bake at 170℃ for 10 minute, then turn the oven over and bake for another 8 minutes. Baking can also be properly adjusted according to the temper of your oven. The scones are crispy, golden on both sides and crispy layer by layer.