Ingredients:1200 grams of flour, 100 grams of cooking oil, 5 grams of refined salt, (if you like sweet shortbread, you can remove the salt and replace it with 50 grams of sugar), 600 grams of 35-degree warm water.

Making method

First step. Fermentation of the dough used to make shortbread

To make shortbread once, we only need 1000 grams of flour, because shortbread is better on the day of eating, and if it is stored for too long, it will lose its crispy texture.

①Put 1000 grams of flour in a bowl, add 8 grams of yeast, add warm water at about 35 degrees in three batches, first mix the flour into a floury shape, and then use your hands to floury, knead the dough into a smooth surface.

②Put the kneaded dough in a basin, cover the basin and put it in a relatively high temperature place for fermentation, the fermentation time is about 40 minutes, so the dough can be fermented.

Step two. Make the shortening

①The ratio of flour to cooking oil for making shortening is 2:1. 1000 grams of flour for making shortcake will use about 300 grams of shortening, so I prepared 200 grams of flour and 100 grams of cooking oil for making shortening. First, take 100 grams of cooking oil and place it in a pan and heat it until it is 80% hot.

②Put 200 grams of flour in a bowl, and wait until the oil in the pan is 80% hot, then pour the hot oil over the flour and let the hot oil cook the flour.

③Then use chopsticks to mix the flour in the basin with the hot oil, then the shortening is complete, the shortening will be cooled, it can be used to make shortcake.

The third step. The production of shortbread biscuits

①We will fermented dough, first kneaded once, so that the dough can eliminate the carbon dioxide, and fresh air into the dough, so that the fermented dough with a certain flexibility. Because we make shortbread, do not need to shortbread over-expansion, so wake up this step, we can ignore the step, in the will be kneaded until the dough is evenly rolled into a cake first.

②And then roll the dough into a cake, with a rolling pin into an oval sheet, the thickness of about 0.2mm, the thinner the cake is rolled, the more layers of shortcake will be.

3 will be rolled out after the sheet, and made the shortening poured on the rolled sheet, and sprinkled with salt, and then use a small brush to spread the shortening evenly, this step is also called "抹酥".

④After the shortening is evenly spread, we use our hands to roll up the dough sheet from the bottom to the top and roll it into a tube, then cut the rolled up tube of dough into five-centimeter wide pieces.

⑤After all the pastry dough is made, we pinch the sides of the dough along, fold it to the bottom, and press it into a round biscuit.

Step four. Shortcake baking

①We first turn the oven temperature to 220 degrees, set to upper and lower heat cooking, in a five-minute preheat.

② Roll out the biscuits into a round cake shape, and then spread cooking oil on one side of the biscuit first.

③Arrange the oiled biscuits on a baking sheet, and when the biscuits are full, use an oil brush to brush this side of the biscuits with cooking oil.

④Place the baking sheet in the oven, set the oven temperature to 220 degrees, set the cooking time to 18 minutes, close the oven door, and then proceed to the baking process of the shortbread.

5 after 18 minutes of baking, shortbread at this time has been baked mature, we will shortbread out of the oven, placed in a clean plate, and then the remaining shortbread biscuit blanks are baked mature, shortbread all the production steps here.

Summary of some technical points when making shortbread and shortening.

1) Since we are baking shortbread, the fermented dough does not need a second type of hair step, just knead the fermented dough until it is evenly ventilated.

②When we roll out the pie crust, it is better to make it thinner, so that the layers of shortbread will be more and more crispy.

③ in the process of making shortcake, must master the ratio of oil and flour, if the flour into too much, shortcake can not play the role of crispy, oil added too much taste is not good. So be sure to use the ratio of 2:1 to make shortening, that is, two two flour, one cooking oil.

4 again to the crust when the shortening, be sure to spread the shortening evenly, otherwise it will produce the phenomenon of the crust without shortening, then the shortcake will not produce the role of the rising layer.

5 in baking shortbread, we must diligently observe the oven temperature, the first baking time for 18 minutes, due to the oven temperature continues to rise, the subsequent baking time can be shortened as appropriate.

6 After baking the shortbread, we should not put it in an airtight container, it is best to expose it to the air for storage, so that the shortbread will not become fluffy with moisture.