2015 to make a better vegetarian roast - #Monica's Nakajima Practice Report #This is a relatively low-fat butter-free biscuit, which highlights the original fragrance of the ingredients. Worth a try. “The bright green of Matcha is very pleasing to the flour with the burnt burnt yellow.” However, it should be noted that vegetable oil biscuits are somewhat different from butter biscuits. For beginners, it is best to read the steps before the production and The content of the tips (I am super sly, if you dislike me, just follow the steps). #If you have already read and browsed, prepare a large basin, a measuring spoon (large), a panel, a rolling pin, and a baking sheet with baking paper. Let's start practicing O(∩_∩)O~~~** *Fangzi is from the baking class of [Nakajima teacher] (Smile Cookie Biscuits, page 39)
[1 Making Dough] (both original and matcha). Make the original dough first. Put the powder (low-gluten flour, sugar, salt) in the ingredients into a mixing bowl and mix well with a method similar to rice. Add rapeseed oil and continue to stir.
[1 Make the dough] Then use the palms of both hands to spread the raw materials (not too hard, fast and light ~)
[1 Dough Making] Pour in water and mix well. Fold the dough repeatedly and tidy it up. Make the matcha dough in the same way. * Matcha dough is dry, I added some water to make it a group
[2 Plastic Surgery] Use a rolling pin to knead the two-week dough into 5 cm thick (20 cm long, 15 cm wide) face sheet. * See the tip for shaping.
[2 Plastic Surgery] Use a rolling pin to divide the two-week dough into 5mm thick (20cm long, 15cm wide) dough pieces, stack the matcha slices on the original noodles, and roll them up from the side close to you. The rolled biscuit biscuits are wrapped in plastic wrap and placed in the refrigerator for about 30 minutes to facilitate slicing.
[3 Bake] The oven is preheated to 170 degrees, the biscuit blanks in the refrigerator are taken out, and the biscuits are cut into 7 mm thick wafers with a knife, leaving a proper spacing on the baking tray. The 170-degree fire is baked in the middle layer for about 30 minutes. After baking, take it out and cool it in a baking tray before eating.
It is best to first understand the [basic operation steps] of the teacher's vegetable oil biscuits. (1) dry powder (face, sugar, salt, etc.) mixed → (2) add oil and dry powder mixed → (3) fast fine oil surface Mixture → (4) Add liquid to the group step (1) Pay attention to the "Tao Mi's method", and read the joy of the whole cake (the translator of the book) also describes the stirring step of "hand-turning" (2) (3) It is more important but difficult, and it requires practice. Basically mixed to the fish pine shape, and then with both hands palms thin, and the action should be fast and light, Nakajima said that the best process is completed in about 10 seconds, but beginners can extend the time properly. After the step (4) is added with water, the oil surface mixture gradually absorbs water and becomes agglomerated. Don't rub too hard, you can use your fingers to gently stir, or you can fold the dough, so that the dough tissue is more layered, and the taste will be more crisp. Of course, if it is really difficult to form a group, add some water according to the specific situation. [About raw materials]: I basically use the raw materials recommended by Nakajima's teacher's book. (Hokkaido produces beet sugar and oilseed rapeseed oil. A treasure can buy.) The small yellow particles on the biscuit are beet sugar. Of course, ordinary colorless and odorless vegetable oil and white sugar can also be used. [The following are some minor problems I encountered during the operation~] (1) Matcha dough is very dry. The original dough is better after adding water, but the dough of the matcha is very dry. When the amount of water in the square can't be agglomerated, the dough can be shredded, then a small amount of water is poured on the hand, and the water is gradually squeezed into the dough to continue. Finish until you are in a group. In the end, my matcha dough was still very dry, but it was barely kneaded. Too much water or excessive kneading of the dough had an effect on the taste of the biscuit. (2) Plastic problems. The first is to knead the dough when the kneading dough is dry. You can use the rolling pin to gently press the dough, squash some of it, and then lick it, it will be good. In addition, if I want to round the dough into square cakes, I did this. I flattened it. I used a rolling pin to push the edge of the cake below, try to make it as thin as possible, then continue to lick, then repeatedly push the action. Until the dough is kneaded to the proper thickness and size. (See the diagram in the recipe.) When you roll up the two-layer cake, the matcha cake is very dry, the original dough is relatively soft, and it is placed on the lower layer of the matcha cake. When the two layers are rolled up together, the original noodle cake will start. To the role of the package, the dryer matcha cake will not crack. In order to prevent the air from being blown in, the beginning must be tight and the volume is rolled up, and then it is relatively easy to roll. At this point, Monica's practice report has come to an end, warmly welcome everyone to come and discuss ~! ~! Make better vegetarian biscuits together.