Crust:
Low gluten flour 200g
Milk 80g or so
Butter 40g
Dry yeast 2 tbsp
Baking soda back 1/8 tbsp
Salt 1/8 tbsp
Crumbled allspice answer 10g
Crumbled shortening:
Low gluten flour 60g
Butter 30g
Salt 1/2g
Step 1
Dry yeast mixed with water at about 40 degrees
Step 2
All the ingredients for the crust are mixed and kneaded into a ball, covered with plastic wrap and placed in warmth for 20 minutes to allow it to ferment a little bit, this day at room temperature can be
Step 3
Step 3
All the ingredients for the shortbread are also mixed into a ball. Step 4
Form the dough into a ball
Step 5
Roll the dough into a rectangle of even thickness
Step 6
Fold one side inward by one-third
Step 7
Fold the other side inward by one-third, folding down, and then roll the dough into a thin sheet, folding three times, and repeat. Repeat to complete three folds
Step 8
After completing the fold, continue to roll out the dough into a rectangular sheet and put the shortcrust pastry on it
Step 9
Press the shortcrust pastry to flatten it
Step 10
Fold it into three folds as well, and press the two ends tightly together, and complete the three folds as before
Step 11
With the shortcrust pastry wrapped around it, you will have to fold the shortcrust pastry in half again. After wrapping the shortening and three folds are completed, then rolled into a thin sheet, with a fork forked out some small holes
Step 12
Cut into small pieces, rows into a baking sheet lined with tinfoil, warm place to ferment for a few moments, the sheet a little thicker up on the baking can be baked. The oven was preheated at 170 degrees for 5 minutes, and baked in the middle for about 18 minutes
Tips
This day, the butter will melt easily, and the dough will be very soft and not easy to shape, so you can put it in the refrigerator for a few minutes and then continue, and you can also refrigerate it a little bit after you roll out the dough, and the dough is a little bit hard to fold, which is easier to work with
The board can be sprinkled with some dry powder and then rolled out, so that it can be prevented from sticking
What is the best way to do this, is to put a little more pressure on the dough. You can also replace the green onions with parsnips or other vegetables, but be sure to blow dry the dough, otherwise it will be too watery and thin