Blast Furnace Biscuits
1.
Put the flour in the basin, dissolve the yeast with warm water and slowly add it to the flour, knead it into a smooth dough, cover it with plastic wrap and put it in the refrigerator to ferment for 24 hours.
2.
Oil, salt, thirteen incense and flour are made into shortbread at a ratio of 2:1:1:1, honey and water are made into honey water at a ratio of 1:1, and the alkaline noodles, sugar, and salt are hydrated at a ratio of 1:1:1 and prepared. White sesame.
3.
Dip the alkali water adjusted in step 2 by hand to knead the dough evenly, and divide it into 4 equal-sized doughs.
4.
Pull down a little bit of dough from each small dough, and arrange the remaining dough into a nest shape. The small noodle agent is dipped in shortbread and put into the noodle socket to tighten it from outside to inside.
5.
Flatten the dough with the closed side down, and cut out the lace at 45 degrees with the back of a knife.
6.
Dip honey water in a round dish to slowly push the dough into a round shape, and sprinkle with a layer of white sesame seeds.
7.
Place the cake base on a baking tray lined with tin foil. Preheat the oven at 200°C for 5 minutes and bake it for 15 minutes. Turn it to 120°C and bake it for 5 minutes. The skin will be crispy after cooling.
Tips:
1. Fermented dough will be very soft and elastic for 1 day after low temperature refrigeration and fermentation;
2. It can be fermented at room temperature if time can't wait.
