The only purpose of the seven mothers to go to the kitchen is to let the baby eat healthy food. Egg tarts, pies, all kinds of pastries can be the love of the seven mothers, but to make crispy, except butter is lard, it does not meet the principle of my healthy diet, after the Soviet-style moon cake, the seven mothers found that vegetable oil The crispness is not bad, so there are vegetable shortbread, vegetable oil biscuits, and today's vegetable oil layer meringue. Seven mothers try, really a mess of mess!
Water and oil skin material mixing
Knead into a smooth dough, relax for a while, spare
Crisp material mix
Knead into smooth dough
Pour the oil and oil cake into a cake and stack them together
Like a stack of quilts, fold up and down together
Folded left and right
Repeat steps 6 to 8 and fold up and down
Fold left and right
擀平, repeat the above steps four to five times
Finally, when you are flat, try to make it thinner and fold into a rectangle.
If you want to make a tart, roll it up from one side.
Roll into a cylinder
Cut into segments of 1cm wide, dipped in the flour, put in the egg mold, the side with the flour facing up, use the thumb to pinch the agent into the shape of the egg tart, pour the egg tart, 7 minutes full, still 15 After a minute, enter the oven, 220 degrees, bake for about 25 minutes until the focus on the surface of the egg tart
Wrap it in a refrigerator with a plastic wrap. It can be stored for one week in cold storage. It can be stored for half a month in freezing. When it is used, it can be taken back slightly.
1. Different flours have different water absorption properties. Do not add water to the water and oil skin all at once. Add two-thirds of the water first, then add slowly, as long as the dough can be smashed into a dough. 2. Be sure to completely wrap the pastry with water and oil. 3. When you are careful, you can first press the wrapped dough with your hand and then start from the middle, push it up a little, then push it down a little, pay attention to the rolling pin not to go back and forth, that is to say, don’t go back Come back, it’s not easy to break. 4. The purpose of relaxing the dough is to make the dough stretch, easier to open and not to retract. If you feel that the dough is easier to open, you don't need to relax. 5. If you use it as an egg tart, you can make more rolls and roll it at a time. If you want to eat it, you can do it directly. If you are making other pastry, you don't need to roll it up. After the flattening, wrap it in plastic wrap and freeze it.