How to make shortbread with many layers?

Want to make shortbread layer more crispy, master a few key points are indispensable!

Secret Tip 1: Flour Selection

Making shortbread, the choice of flour is very important. The best use of gluten flour, which is between high gluten flour and low gluten flour, can form a certain gluten, but also to ensure that the crust crispy.

Secret Tip 2: The ratio of water to oil should be appropriate

The ratio of water to oil is the key to determining the level of shortcake. Generally speaking, the ratio of water and oil is 2:1. water can not be too much, too much, the dough will be too soft, affecting the effect of shortening. If the oil is too little, the crust will be hard and dry.

Tip 3: Fold the pastry over and over again

Folding the pastry over and over again is essential if you want to make layers of shortbread. Start by layering the dough and shortening sheets, then roll them out and fold them over again, and repeat this several times. During the folding process, the shortening is evenly distributed throughout the dough, creating a thin layer of puff pastry.

Tip 4: Patience in rolling out the puff pastry

Rolling out the puff pastry is also a test of patience. When rolling, make sure to keep the thickness of the dough even, and when rolling it up, roll it tightly without any gaps. This ensures that each layer of the shortbread will crisp up when it is baked.

Tip 5: Baking temperature and time to grasp

Baking shortbread, temperature and time to grasp. Generally speaking, the oven temperature needs to reach 180-200 degrees, baking time about 15-20 minutes. During the baking process, pay attention to the color of the crust, when the surface of the crust is golden brown, it is ready to come out of the oven.

Tips

Besides the above key points, there are also some tips to make your shortbread more delicious:

Add a pinch of salt to the dough to add flavor.

For a more flavorful shortbread, add a few chopped green onions or sesame seeds to the shortbread.

Baked shortbread is crispiest when eaten while warm.