1. Mix the ingredients of the oily skin dough, knead it into a dough, and ferment it in a warm place (cover the surface with plastic wrap or a damp cloth). Oil skin dough: 115 grams of ordinary flour, 15 grams of vegetable oil, 25 grams of maltose, 50 grams of water, 1.5 grams of quick-drying yeast
2. Ferment for about 1 hour until the volume has doubled
3. Squeeze out the gas in the dough with your hands, and then continue to rest and relax for 15 minutes
4. Mix the ingredients of the pastry dough together,
5. Mix the ingredients of the pastry dough and knead it into a dough.
6. Loose oily skin dough, squeeze it with the palm of your hand
7. Put the pastry dough on the crust dough
8. Wrap the shortbread dough completely with the oily crust dough.
9. The wrapped dough is closed down, flattened with the palm of your hand, and then rolled into a rectangular shape with a rolling pin.
10. After the roll is finished, fold the two ends of the rectangular dough in half along the center line.
11. Fold in half again along the center line (similar to the steps we used to fold the quilt in the morning). Let the folded dough sit and relax for 20 minutes
12. Re-roll into a rectangle
13. Repeat steps 9 and 10 and fold it in 4 again. (A total of 2 times and 40% off).
14. After 4 folds, roll out into a rectangle again
15. Cut off the corners of the rolled dough sheet to become a neat rectangle.
16. Brush a layer of egg liquid on the surface of the dough sheet.
17. How to make crumbs: Mix the melted butter and plain flour, and knead them into fine grains by hand. Pastry dough: 60 grams of corn starch, 30 grams of butter, 4 grams of salt
18. After brushing the egg liquid, wait a little for 2 minutes. After the surface of the dough becomes sticky, sprinkle the crumbs evenly.
19. Use a knife to cut the dough into small strips about 8cm in length and 1cm in width.
20. Pinch both ends of the small strip, twist it into a spiral, and arrange it into the baking pan. Leave a certain distance between each strip. After all the ingredients are put into the baking tray, let them rest for 15 minutes and put them in a preheated 160 degree oven to bake.
21. In the middle of the oven, heat up and down, first bake at 160 degrees for 8 minutes, lower the temperature to 150 degrees, change to the heat, and continue to bake for 5 minutes until the surface is golden brown. This is Changdi CK25D oven.
Tips:TIPS:
1. Ordinary flour used in the recipe, even the flour we usually eat at home, such as steamed bun flour, rich flour, dumpling flour, etc. can be used to make this dessert.
2. When making oily skin dough, don't knead it for too long, it can be fermented after kneading into a uniform and smooth dough.
3. This pastry only needs to be discounted for 2 times.
4. Maltose is very sticky and difficult to weigh. When taking maltose, you can dip your finger in water and dig it directly. The maltose will not stick to your hands.
5. Maltose can be replaced with 10 grams of fine sugar, but at the same time, adjust the amount of water as needed and knead it into a dough that is soft and hard.
5. Please seal the crispy strips after cooling.
