Sole Crisp to Scumming
1.
Combine 100 grams of all-purpose flour, 5 grams of powdered sugar, 20 grams of corn oil, and 55 grams of purified water for machine kneading or hand kneading.
2.
Knead into a smooth dough
3.
Melt butter in water and let cool
4.
Pour the amount of butter into 75 grams of low-gluten flour and mix well.
5.
Use your hands to knead into a smooth ghee dough
6.
Pour in 75 grams of all-purpose flour, 40 grams of white sugar, 3 grams of salt, 15 grams of chopped green onion, and 50 grams of corn oil and mix well.
7.
Knead into a dough
8.
Divide the water and oil crust and ghee crust into small balls of even size (the ghee crust is accidentally divided into one more)
9.
The dough is also divided into small balls of even size
10.
First take a small doughnut with water and oily skin, squeeze it, and wrap it in the small doughnut with buttery skin (the ghee skin is smaller than the water and oily skin, otherwise it is easy to break when rolling later) and roll it into a round shape. After packaging, pinch and close the mouth like a steamed bun, and knead it. Into a group, let’s call it "skin" for the time being
11.
Then wrap the small dough balls into the outer skin, still like a bun, pinch and close the mouth tightly.
12.
After rolling into a tongue shape, put it in a baking tray, brush with egg mixture, and bake the middle layer at 180 degrees for about 15-20 minutes
13.
The toasted sole is hollow in the middle and does not bulge. It is sweet and salty, and salty and fragrant, especially crispy and delicious.
Tips:
The amount of ghee dough must be less than the amount of water and oily skin, otherwise it will crack when rolling; the baking time can be controlled flexibly, pay attention to the coloring, and the surface should be golden.
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