Lotus Seed Melaleuca Shortbread
by Poetic heart
Favorite
2
Difficulty
Easy
Time
2h
Serving
2
Chinese pastries are divided into large and small packets
Big pastry is similar to making western-style pastry. Big butter is wrapped in butter. It is fast, efficient and suitable for mass production, but it is not easy to roll evenly, and the pastry is less layered, and the crispness is poor.
Therefore, our usual practice is to make small pastry, which is to divide the oil skin and short pastry into small doughs and then wrap and roll them separately. This way, the layer is clear and the crispness is good, but the speed is low, the efficiency is low, there is no yield, and it is not suitable for large quantities. Make.
The fat used for pastry can be lard, butter, white oil, ghee, etc.
Among them, lard has the best ductility, and liquid oil is less suitable.
When the shortbread is baked, the water in the fat evaporates, so that gaps are formed between the powder particles, and the air in them expands, thus forming layers.
The ratio of the oil crust and the oil pastry of the pastry has a certain degree of particularity. Generally, when the oil crust is 100%, the ratio of the oil pastry is often 66%, 60% or 50%. If there is too much oil crust, the skin will be harder and the crispness will be poor; Too much, it is easy to break the skin and expose the cake, so friends should pay attention to this situation when making. "
Big pastry is similar to making western-style pastry. Big butter is wrapped in butter. It is fast, efficient and suitable for mass production, but it is not easy to roll evenly, and the pastry is less layered, and the crispness is poor.
Therefore, our usual practice is to make small pastry, which is to divide the oil skin and short pastry into small doughs and then wrap and roll them separately. This way, the layer is clear and the crispness is good, but the speed is low, the efficiency is low, there is no yield, and it is not suitable for large quantities. Make.
The fat used for pastry can be lard, butter, white oil, ghee, etc.
Among them, lard has the best ductility, and liquid oil is less suitable.
When the shortbread is baked, the water in the fat evaporates, so that gaps are formed between the powder particles, and the air in them expands, thus forming layers.
The ratio of the oil crust and the oil pastry of the pastry has a certain degree of particularity. Generally, when the oil crust is 100%, the ratio of the oil pastry is often 66%, 60% or 50%. If there is too much oil crust, the skin will be harder and the crispness will be poor; Too much, it is easy to break the skin and expose the cake, so friends should pay attention to this situation when making. "
