Salty Crisp Bars

Salty Crisp Bars

1. Mix material A (oil skin dough).

2. A. The mixture is kneaded into dough and fermented in a warm place (I covered it with plastic wrap and put it in the microwave).

3. The dough of material A is fermented for about 1 hour, until the volume becomes twice the original dough, squeeze out the dough gas by hand, and let it rest for 15 minutes.

4. In the process of relaxing the dough of the A material in step 3, mix the B material (puff pastry) together and knead it into a dough.

5. Kneaded pastry dough.

6. Use your palm to flatten the loose oily skin dough, and place the shortbread dough on the oily skin dough. (Due to one-handed shooting, poor technique, please forgive me)

7. The wrapped dough is closed down, flattened with the palm of the hand, and rolled into a rectangular shape with a rolling pin.

8. Rolled rectangular dough.

9. Fold the two ends of the rectangular-like dough in half along the center line.

10. Like folding a quilt, fold it in half along the center line again.

11. Let the folded dough rest and relax for 20 minutes, roll out the dough again into a rectangular shape, repeat steps 9 to 10, and fold it again 4 times. (A total of 2 4 folds. Among them, the relaxation time after the first 4 folds is very important. If the relaxation time is not enough, the second 4 folds will fail because the dough is too hard and cracked.)

12. Cut off the edges and corners of the dough rolled in 11 steps to form a neat rectangle, and brush with egg wash. Use C-type materials to make crumbs (Mix the melted butter and ordinary flour, and knead them into fine grains by hand. It can also be made using the 11-step dough relaxation process. Because the operation is relatively simple, no photos are taken.)

13. After the 11-step dough is brushed with egg liquid, let it stand for 2 minutes, and evenly sprinkle the crumbs on the dough.

14. Use a knife to cut the dough into small strips about 12cm in length and 1cm in width.

15. Pinch both ends of the long strip, twist it 2 or 3 turns into a spiral shape, and arrange it into the baking pan (this recipe can be used for 2 baking pans). Let it stand for 15 minutes, put it in a preheated 200°C oven, bake at 200°C for 8 minutes, then lower the temperature to 170°C and bake for 8 minutes until the surface is golden brown. (Please master the baking temperature according to the temperament of each oven. During the baking process, after observing the color of the pastry bar, you can cover it with tin foil and bake it)