#四session Baking Contest and is Love to Eat Festival#five-spice Thousand-layer Crisp Bars
1.
Pour 5g of yeast into the bucket of the bread machine, add 140g of warm water and let stand for 5 minutes, add 250g of regular powder, 3g of baking powder and 3g of white sugar;
2.
Turn on the bread machine and knead the dough in sequence, knead the dough slightly, cover it with a moisturizing film, and ferment for 15 minutes;
3.
Turn on the bread machine again to knead the dough until it is smooth and not sticky, take it out and let it stand for use;
4.
Mix 40g vegetable oil, 50g ordinary powder, 3g salt and all-spice powder in the pastry material;
5.
Take out the dough and roll it into a rectangular shape (I was lazy and pressed it into slices with a dough press);
6.
Spread a layer of shortbread evenly;
7.
Fold the sides at one-third of the sides and tighten the margins;
8.
Roll it with a rolling pin and fold the upper and lower thirds relative to each other;
9.
Roll into a rectangle again;
10.
As shown in the figure; like this, fold left and right into a rectangle, and then fold up and down into a rectangle, a total of three or four times to discharge the gas;
11.
Finally, roll out a rectangular dough sheet (the thickness of the dough sheet I finally pressed with the noodle machine throughout the process is 6mm);
12.
Brush the surface with a layer of water, sprinkle with sesame seeds, and cut into long strips;
13.
Arrange into the baking tray, cover with plastic wrap, and ferment to no more than 2 times the size;
14.
Put it in the middle layer of the preheated 200 degree oven, heat up and down for 16 minutes, and adjust the heat up and down to 230 degrees in the last few minutes to bake until it is colored
15.
Finished picture
16.
Finished picture
Tips:
Long-winded; when making noodles, you don’t like baking powder. Just use baking powder and form a smooth dough to ferment to double its size, then shape it and put it in a baking tray to ferment it to 1.5 times its size. You can bake it.
