How to make cakes?

Share a pastry practice. Explanation: This recipe mainly provides cakes. You can use this kind of cake to make cakes, such as souffle, granny cake, flower cake, cake moon cake and so on. You can also make cakes, biscuits, sugar cakes, shortcakes and so on. You can use this pastry recipe wherever you need it. Just thinking about it makes my mouth water.

Crispy cakes have always been my favorite. If you want to make crispy cakes with dregs, you must wear gloves on the dough. You must stay awake during this process. It takes three or four hours to do it every time, so I'm too lazy to think about it. For foodies, besides eating, they also like to learn. Finally, through continuous learning and trying, I got this formula. I don't need to take out the film or wake up. It saves half the time from kneading dough to baking, and I can still crisp the dregs.

material

Water and oil skin:

220 grams of flour

40 grams of sugar

70g lard

90 grams of boiling water

Crispy:

Flour180g

90 grams of lard

1. Water-oil skin: mix all except water. Finally, add boiling water (boiling water is enough). Be sure to stir while adding water with chopsticks, otherwise the water will be cold and the effect of scalding noodles will not be achieved. After the water is drained, you can knead the noodles. You don't need to knead the dough out of the film, but you need to knead it for a while. The kneaded dough is very smooth and covered with plastic wrap to prevent it from drying out.

2. Crispy: Add lard to the flour and live into a ball. After the cake is finished, put it on the panel and rub it with the root of your palm until it becomes delicate. Don't rub too much. Cover with plastic wrap and refrigerate. It won't be so soft to use.

3. Divide the oil skin and pastry into small doses of uniform size, and the size of the dose can be determined according to what you do.

4. Take a piece of water-oil skin and flatten it by hand, and then wrap it in the dough, like a steamed stuffed bun. The seal must be tight to prevent it from breaking.

5. Flatten the seal and roll it into a tongue. Scroll up from a section. After rolling, you don't need to wake up (other recipes need to wake up 15 minutes to move on to the next step) and go directly to the next step.

6. Roll it vertically and flatten it. It rolled up. Take out a small dose and press it in the middle. Clamp both ends in the middle. Roll it into the skin.

At this time, everyone can pack their favorite fillings.

In this way, the universal pastry is ready. Try it if you like!