Seaweed Floss Strips

Seaweed Floss Strips

1. Prepare ingredients: brush low-gluten flour, butter, eggs, fine sugar, seaweed pork floss, fine sugar, salt, etc.

2. Cut the butter into cubes and soften it at a temperature of about 30 degrees. It should not be too high. It can be softened indoors in the summer, and it can be put in the oven in the winter.

3. Take out 35 grams of seaweed meat floss;

4. Add seaweed pork floss and baking powder to the low-gluten powder and mix well

5. Softened butter with sugar and salt;

6. Beat with a whisk until the volume is slightly enlarged and the color turns white, and then add the egg liquid in three batches, each time until the egg liquid and the butter are completely fused before adding the egg liquid;

7. Pour in the well-mixed seaweed meat floss flour mixture;

8. Knead it into a smooth dough; PS: Don't knead the tendons, just make it into a smooth dough.

9. Place it on the chopping board and roll out a rectangular dough piece;

10. Use a sharp knife into a strip;

11. Place the baking pan with silicone oil paper, and evenly arrange the cut seaweed and pork floss on the baking pan; PS: I divided two baking pans, one is too dense.

12. Preheat the oven, 170 degrees, middle level, up and down, 15 minutes.

Tips:

1. When adding egg liquid, it must be divided into three times, each time the egg liquid and butter are completely fused;
2. When kneading the dough, just knead it into a smooth ball, don't knead the tendons;
3. Use a sharp knife when cutting strips to avoid irregular seaweed floss;
4. If you only have meat floss, you can add seaweed by yourself. I use seaweed meat floss and use it directly.