This recipe comes from Zhuang Zuyi's "Simple, Rich, and Beautiful--Zhuyi's Chinese and Western Cuisine". I can't stop trying it once, because I am used to drinking milk and toast, and the consumption of toast is still a bit big every day. For a silk that doesn't have a chef's machine and doesn't like bread, the toast is a bit time-consuming and laborious. Compared with Sage, it is too simple to make, the taste is very good, slightly salty, the bottom is crisp, the top is the wife's cake, the skin is more thick and fluffy, often eaten I don't feel tired. Every time I do more than a dozen refrigerators, I use the oven to heat for 5 minutes before eating in the morning, and immediately restore the fluffy good state~ very versatile and worry-free. In addition, the book says that the milk in the recipe is replaced with whipped cream, salt. When you reduce it, it becomes English afternoon tea "Sikang". I have also tried it, it is very successful, and parents can use it with confidence. My WeChat public number: nn's small dinner table.
The oven is preheated to 230 degrees Celsius.
280 g of flour, 16 g of baking powder, 13 g of sugar, and 5 g of salt were placed in a pot, and the ice-cold butter was cut into small pieces, and the flour and butter were smashed into biscuit crumbs by hand.
Pour the milk into a damp dough, sprinkle some flour on the table, and take the dough out and place it on the table.
Push the lower edge of the palm from bottom to top like a massage until it is not loose. Do not use force to avoid ribbing. Use a rolling pin to knead the dough into a rectangular shape. Fold the upper and lower ends toward the center in about 3 equal portions, turn it 90 degrees, and repeat the folding of the dough in sequence.
Crush the dough into a slab of about 2 cm, take a circular cutter of appropriate size or use a glass cup or empty can as a cutter to cut the dough into several small round facets.
After brushing the surface of the embryo, bake in the oven for about 10 minutes until golden brown.
1. If you like the taste of the cake close to the softness of the cake, you can use low-gluten flour. 2, the better the ice the better the ice, it is best to take out the refrigerator directly to operate, so that after the flour is smashed to maintain fine particles, the layering of the shortbread. 3. If the dough is ready, the oven has not reached the preheating temperature. You can put the whole baking tray in the freezer first, and then directly into the oven. Low temperatures help to relax the meringue dough and the effect is better.