Why do you put stinky powder in making light shortbread?

Abstract: Light shortbread is a famous Lingnan snack, which has its own "smelly" taste but sweet taste, making people love and hate it. Crispy cakes have unique flavor, good taste, less fat, nutrition and health. Traditional shortbread will be made of stinky powder, so why put stinky powder in shortbread? In fact, stinky flour is used for fermentation. Most of the shortcakes on the market now have no stinky flour, and the surface will be sprinkled with a layer of milk powder or powdered sugar to increase the taste. Next, I will introduce the traditional recipe and making method of shortbread. First, the practice and formula of light shortbread

Formula of light shortbread: refined flour 500g, sugar 250g, stinky flour 20g, baking soda 5g, baking powder 15g, foaming agent 5g and water 150ml.

Tools: _ Furnace

Exercise:

1. Mix flour and baking powder, sieve and open the nest, add water and sugar, dissolve and let cool.

2. Put baking soda, stinky powder and foaming agent into the nest, pour the sugar solution, stir evenly and foam, and mix the dough.

3. Make round cakes by hand, or cover them with a mold and lay them flat on a baking tray.

4. Put it into the preheated oven, bake at 180℃ 13 minutes, then turn off the oven temperature, stew for 2 minutes and take it out.

Second, why do you want to put stinky powder in making light shortbread?

Traditional shortbread is fermented by adding stinky powder (scientific name: ammonium bicarbonate), which always smells of ammonia, so people think it is "extremely smelly". But as long as you put down your "prejudice" and bravely take a bite, you will know that it tastes dry and soft, sweet but not greasy, and it is a snack that everyone can accept, and it is also a delicious food to solve homesickness. Today, in order to make more people like it, many people who make light shortbread have made improvements in the formula. Most of the products bought in the market do not add smelly powder, and a layer of milk powder or powdered sugar will be sprinkled on the surface to improve the taste.

Although the present shortbread is sweeter and richer than before, many people feel that it lacks its original characteristics and its taste is no longer familiar. In Guangzhou, light shortbread has become a kind of snack that people feel full, and it is mostly sold in the canteen near the long-distance bus station or the supermarket in the block.

Third, the practice skills of shortbread

1, shortbread is fluffy and white, and it is most afraid of oil. You can't even wipe the baking tray with too much oil.

2. Another key is baking technology. The furnace temperature should be between 150℃ and 160℃, and the oven door should not be opened during baking.

3, the water consumption should be accurate, and you can't add water or powder in the middle of the dough, otherwise the dough will easily harden, and the dough will be completely ineffective, resulting in the hardening of the baked cake and foaming on the surface.