A little salty is also delicious ----- salty and fresh crispy strips
This small crispy bar can be used as a snack for grinding teeth. It tastes good. It will be crispy after cooling. After today's cooking, I was still wondering if it would taste better if I added some more scallions in it next time!Oil skin formula: Flour 115g vegetable oil 15g maltose 25g water 50g dry yeast 2GPastry formula: 60g corn starch, 30g butter, 4G salt, 12g vegetable oilPastry: 20g flour, 6G butterSurface: proper amount of egg liquidBaking: in the middle of the oven, bake at 200 ℃ for 10 minutes, and then bake at 170 grams for 10 minutes.1. Jun Zhi's formula was adjusted. It was mainly pastry. It felt too dry to use only 30g butter. Later, he added 12g vegetable oil.2. Just use ordinary flour.
Step 1 . First put the oil skin formula in a big bowl.
Step 2 . Knead into dough.
Step 3 . It takes more than 1 hour to ferment to twice the size. Exhaust the fermented dough and let it relax for another 15 minutes.
Step 4 . Knead the pastry into a ball.
Step 5 . Flatten the relaxed dough, put the pastry in the dough, wrap it up, and close it down.
Step 6 . Use a rolling pin to roll into a rectangle.
Step 7 . Like folding a quilt, take the center as the line and fold the patches to the middle.
Step 8 . Fold them together again, and relax the folded patches for 20 minutes.
Step 9 . Melt the butter, mix it with the flour, and make the pastry.
Step 10 . Roll the relaxed dough into a rectangle, repeat the process of folding the quilt, roll it into a rectangle, brush with egg liquid, and sprinkle with crisp grains.
Step 11 . Cut it into small strips, about 8cm long and 1cm wide, then pinch the two ends, twist them, and put them in the baking tray to bake.
Step 12 . If you want a darker color, you can brush a layer of egg liquid and sprinkle some crisps before entering the oven.
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