1. First, mix all the ingredients of the water oil skin together and knead vigorously for a few minutes until a smooth dough is formed. Cover the dough with plastic wrap or a damp cloth and leave it in a warm place for fermentation. When the dough is twice as large, it will be fermented (fermentation time varies depending on the temperature, 40 minutes to 1 hour and a half). The fermented dough is pressed out with air by hand, kneaded into a round shape and relaxed for 15 minutes. Then make the shortbread dough. Cut the butter into small pieces and heat it in water or in a microwave oven to melt it into a liquid state. Mix butter, salt and flour and knead it into a shortbread dough. Roll out the loose water and oily crust dough on the chopping board into large pieces. The pastry dough is placed on the rolled water-oil skin dough, flattened, and pressed with a rolling pin, so that it is spread in the middle of the water-oil skin in a flat state. Fold the water and oil skin dough from the sides to the middle, and wrap the shortbread in the dough
2. Roll out the folded dough into a rectangle. Fold the ends of the rolled dough toward the middle. Fold in half again. This completes a 40% discount. The four-folded dough is rotated 90°, and then rolled out into a rectangle
3. The rolled rectangle was folded in four again. The dough that has been folded in quarters twice, roll out into a rectangle with a thickness of about 0.2cm. Use a fork to pierce some small holes in the dough, and then cut into a number of small squares. The irregular corners are discarded. Place the cut square biscuit on the baking tray. Leave some gaps between each cookie. Spray some water on the biscuits and leave them in a warm place to ferment for about 25 minutes until the thickness of the biscuits becomes 1.5 to 2 times the original thickness. Put it in the middle layer of the preheated 175℃ oven, bake for about 13 minutes, until the surface is golden brown and ready to be out
Tips:1. This biscuit can be made with rich flour or general all-purpose flour. Different flours have different water absorption properties. The amount of water should be increased or decreased according to the actual situation to ensure that it can be kneaded into a soft and smooth dough;
2. The amount of baking soda is very small. The smallest spoon of the ordinary measuring spoon is generally 1/4 teaspoon, use the smallest spoon to hold half a spoon;
3. In the process of rolling the dough and folding it in four, if you feel that the dough is not easy to roll out (it is easy to retract after rolling out), you can let the dough rest for ten minutes and then roll it out.
