Sugar shortbread, golden and crispy skin, soft and delicious inside, and then add sweet and not greasy filling, layers of crispy and seductive, a light touch with the hand will drop a lot of slag, the taste is as good as the snack.
I often hear many friends tell me how the crispy and fragrant cakes eaten in restaurants cannot be baked at home. Below, I will share with you in detail how to make delicious sugar shortbread at home. The same materials, are flour, sugar, oil, as long as the method is slightly changed, it will be baked soft and crispy cake, like the relatives must try oh ~ ~
How to make a tool system
Step 1: Prepare the ingredients. 400 g flour, 30 g sugar, 4 g yeast powder.
Step 2: Pour an appropriate amount of warm water into the yeast powder (the water temperature should not exceed 40 degrees), stir until the yeast powder melts.
Step 3: Pour the yeast water into the flour and form a relatively soft dough. Then cover with plastic wrap and place in a warm place to begin fermentation.
Step 4: While fermenting the dough, we start preparing the ingredients. Start with the filling, add a little flour to the sugar and stir well. I use a 2:1 ratio of flour to sugar, which is not very sweet to eat. Friends who like to eat sweet can also increase the amount of sugar.
Step 5: Next, make the puff pastry. Take 50 grams of flour and place in a large bowl. Next, pour the right amount of cooking oil into the wok and heat it until the oil is 50% or 60% hot.
Step 6: Pour the boiled hot oil into a bowl filled with flour and stir well. The puff pastry is ready.
Step 7: The dough is fermented to 2 times the original volume, and the dough is fermented, as shown in the figure.
Step 8: Remove the dough and knead well on a panel until the surface is smooth, as shown in the picture.
Step 9: Roll out the dough and spread the puff pastry evenly on top, as shown in the picture.
Step 10: Start rolling up the dough from one side, and pulling up the cake while rolling it, so that the level of the roll will be more.
Step 11: As shown in the picture, roll up well.
Step 12: Cut into small, evenly blended pieces.
Step 13: Take a small agent, fold the two ends in half, and the knife edge is facing upwards, as shown in the picture.
Step 14: Closing. (That way, the puff pastry rolled in won't flow out.) ）
Step 15: Turn over, the closing point is down, and then slightly flattened.
Step 16: Roll out, as shown in the picture.
Step 17: Place a spoonful of filling in the middle, as shown in the picture.
Step 18: Closing, as shown in the figure.
Step 19: Wrap the filling all around and then cover with plastic wrap and relax for 15 minutes.
Step 20: Take a small agent and roll it out into a pie, as shown in the picture.
Step 21: Pour a little cooking oil into the pan, then put the cake embryos into the pan and start cooking on low heat.
Step 22: Turn over when one side is golden, until both sides are golden and ripe to remove.
Step 23: Plate and serve.
Say a few more words
1, the dough of the flapjack must be soft and soft.
2, add some flour to the sugar, so that the sugar will not flow out after heating, and the taste is better.
3, cut the small noodles, to close the mouth and then roll out the filling, otherwise it is easy to squeeze out the puff pastry.
4. When flaming the cake, be sure to use a low fire throughout the whole process.
5, usually our home stove is in the middle position of the fire is relatively large, so when the pancake, not only to turn up and down, the cake in the pot also have to turn a little, so that the heat will be even.
6, this cake is relatively crisp, when turning it over, you must pay more attention to it, otherwise it is easy to drop a lot of slag.
7, after burning a pot of cake, if there is cake residue in the pot, wipe it clean, and then burn the pot. Otherwise, after the cake residue remaining in the pot is burned, it is easy to affect the taste and appearance of the next pot of cake.
8, I made is white sugar filling, you can also change to brown sugar filling or bean paste as you like, the taste is just as good.