Crispy Bread

Crispy Bread

1. Prepare the bread ingredients: adding a little low-gluten flour can make the bread softer;

2. Put all the ingredients except butter into the kneading bucket, first stir the ingredients into a dough at low speed, then turn to medium speed and stir smoothly, and then add butter after the thick film can be pulled out;

3. Knead the butter completely into the dough at low speed, then turn to medium speed and beat for about 10 minutes. The dough is soft, moist and shiny, and does not stick to the wall of the basin. Pulling a piece of dough can hold up a transparent film on the hand, and the kneading is over;

4. The dough is rounded and placed in a basin, and the Mongolian plastic wrap is placed in a warm and humid place for basic fermentation; in a fermentation tank, the temperature can be adjusted to 28 degrees, the humidity is 70, and the time is 2-3 hours;

5. When fermenting the dough, treat the pastry dough: put 40 grams of butter that has been softened at room temperature in advance, 25 grams of powdered sugar, and 15 grams of low-gluten flour; powdered sugar must be used instead of fine sugar;

6. Use an electric whisk to stir open the butter cubes, don't over beat them, just break them up;

7. Pour the powdered sugar and flour into the butter paste and stir it with a spatula to form a dough. This is the pastry batter;

8. Put the pastry batter into the piping bag, do not cut the top, cut it when you use it;

9. When the dough is twice the original size, dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful;

10. Press the dough upside down on the chopping board, tap lightly to exhaust, weigh into 8 equal parts, respectively round, cover with plastic wrap, and relax for about 20 minutes;

11. The loose dough is flattened and rolled into a fat oval shape;

12. Roll it up from top to bottom, because you want to roll it into an olive shape, you need to buckle in on both sides a little;

13. Tighten the seal of the rolled roll, clasp your hands and rub it on the chopping board a few times to make the shape thick in the middle and pointed at both ends;

14. The rolled bread rolls are placed in a non-stick baking tray, placed in a fermentation box, temperature 35, humidity 65, 30-40 minutes, depending on the state of the dough to adjust; no fermentation box can be placed in the oven, use the fermentation gear , Put a bowl of hot water;

15. When the dough is twice as large, cut a small opening of the pastry bag with a diameter of about 6 mm, and squeeze the pastry on the surface of the noodles in a diamond-shaped pattern; at this time, the oven starts to preheat 190 degrees;

16. The squeezed short bread dough is very full;

17. Put the raw bread into the middle and lower layer of the pre-heated oven, and let it be heated for 180 and 190 for 18 minutes. The temperature and time are adjusted according to the actual situation of the oven used;

18. The toasted bread is very soft, and the shortbread on the surface is easy to be knocked off, so it should be handled gently, and it can be stored in a bag when it is dried on a drying rack to hand temperature.

Tips:

1. Put the prepared pastry at room temperature, don't put it in the refrigerator or freeze it, because the butter will re-solidify after being cold, and the batter will harden and it will be difficult to squeeze out;
2. Squeeze the pastry batter as much as possible, so that after the bread is heated and expanded, the pastry will not appear too short or too little, and the whole will look better;
3. The baking temperature and time are adjusted according to the actual situation of the oven used.