Life is simple, how to make shortbread?

Crispy cakes are named after special fat scones, which are characterized by golden yellow, distinct layers, crisp but not broken, oily but not greasy, and delicious.

Method 1:

Food preparation

Flour, dried plums, diced pork fat, sesame seeds, fermented noodles, vegetable oil, caramel water, refined salt and alkaline noodles.

Production steps

1. Pork fat diced meat is mixed with dried vegetable powder and refined salt to make stuffing. Flour is mixed with warm water and stirred evenly. After spreading and cooling, an appropriate amount is taken out, and the same amount of yeast is added, and the dough is kneaded evenly and thoroughly.

2. When the fermented dough is elastic and spongy, add lye, knead it repeatedly and roll it into rectangular dough. Spread a layer of vegetable oil, sprinkle flour, spread it evenly by hand, then roll it up from top to bottom, knead it into a circle, pull it into dough, press it into a round skin with thick middle and thin sides one by one, wrap it with stuffing, fold it tightly, put it on a chopping board, roll it into a round cake with its mouth facing down, brush it with caramel water and sprinkle sesame seeds, which is the cake blank.

3. The yellow sand cake is baked in the oven to burn charcoal. When the furnace wall is heated to about 80 degrees Celsius, stick the cake blank on the furnace wall and bake for 10 minutes, close the oven door, cover the charcoal fire with tiles, cover the oven mouth with iron sheets, stew for another half hour, bake for another two hours after the fire is completely cleared, and then eat, cool and package.

Method 2:

Food preparation

Add 5.75kg of white flour, 7.5g of alkaline flour, 50g of rapeseed oil 1.5kg and pepper oil.

Practice steps

1. Crispy: Heat 250g of rapeseed oil in the pot, remove from the fire, slowly pour 750g of white flour, stir well, then take it out of the pot and put it into a basin for later use.

2. Mixing flour: pour all the remaining white flour into the basin; Boil the alkaline noodles with 2. 15kg water (60% cold water and 40% boiled water). First, pour 60% alkaline water into the dough repeatedly, then pour 25% warm water, knead it into a hard dough with shiny surface, then sprinkle the remaining alkaline water into it and squeeze it on the dough with your fist to make the alkaline water penetrate into the dough. Then move the dough to the panel and rub it hard until it is tough, then stretch it into long strips, then coat it with clear oil, and then connect it with 100 flour agent weighing about 65g. In order to prevent adhesion, each flour can be smeared with some oil, and then kneaded into strips of about 12cm one by one.

3. Making a cake: Crush the rubbed strip, then roll it into dough with a small rolling pin about 5 cm wide, spread 7.5 grams of ghee one by one, sprinkle 0.5 grams of salt and pepper, pick up the dough head on the right with your right hand, pull it out, then fold it into three folds, each fold is about 20 cm long, and then roll it from right to left. When rolling the dough, use your right finger to pull the dough sheet slightly to the width, and your left finger to hold both sides of the dough sheet.

4. Coating: the dough is pressed into a small round cake with a slightly thinner center and a diameter of about 7 cm. Pour 50 grams of oil into the pot and put the small round cakes into the pot one by one, so that the firepower at the bottom of the pot should be evenly distributed. Scattered everywhere. The fire on the tobacco is concentrated in the center of the tobacco, thus holding up the heart of the shortbread and making it expand. After about 3 minutes, remove the baking tray, pour 50 grams of clear oil on the shortbread, change the position one by one according to the fire color to prevent scorching, then cover the baking tray. After 1 minute, turn the shortbread over and change the position to achieve uniform fire color and crisp and yellow sides.