Everyone is welcome to pay attention to our public number: gordonandhiskitchen (there are benefits from occasional delivery). The method of water-free dough is from the book "Yoshikawa's butter-free pie and 挞". I feel that this dough is very healthy and very simple. The material only needs yogurt, flour and a small amount of salad oil. I like it very much, very interesting, between the soft cookies and the taste of the pie. It is very chewy. You can feel it when you mix the dough, especially when the skin is crispy. Eat, you can't eat the extra oily feeling. This dough is suitable for all types of pies. If you do sweet mouth, you can increase the amount of skin sugar and reduce the amount of salt. The salty mouth is the opposite. Plastic surgery is also very simple, do not need to be refrigerated in the refrigerator like butter dough! The whole process is extremely fast. The dough is not very soft and suitable for shaping, especially for making complex shapes.
Pour the yogurt into the drain basket and lay two layers of kitchen paper in the drain basket for overnight. The filtered yogurt liquid is very heavy, similar to cheese. The volume is reduced by more than half.
Scrape down, put in a bowl, keep whipping, and make the surface become shiny and smooth. Add salad oil (added several times), and whipped while adding it to make it fully emulsified.
When the two are about to mix well, it is very shiny.
Mix all the powders together, add the sugar salt, and sift once. Pour into a bowl, dig a pit in the middle, add a mixture of yogurt and oil, and mix them together.
After thorough mixing, continue mixing by cutting the dough.
When mixing to the absence of dry powder, cut the dough into two halves with a scraper and knead it together. Repeat this action 4 times. The entire dough is kneaded into a firm and smooth appearance.
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Knead the dough into a 20*25 square dough.
Roll around 2 cm to the inside and then pull it all high (to prevent liquid from flowing out). Poke a small hole in the surface of the suede.
Preheat the oven, 190 degrees. Mix all the stuffing materials except for asparagus. Stir well.
Pour the liquid from the filling into the suede and place the asparagus. Put in the oven, 190 degrees, 18-20 minutes. (People think that the skin is crispy and delicious.)
Looks delicious and there is no! Everyone is welcome to pay attention to our public number: gordonandhiskitchen (there are benefits from occasional delivery)
The stuffing materials can be replaced by the materials you like.