In order to consume the fluffy meat at home, I thought of making some meat muffins, saw the buttery recipe, and had to send it. The heat was big. I changed the corn oil and groped for 3 times. It was very popular! One bite, a little sweet and salty, record it. I can ask if I can use butter. Of course, but it is more troublesome to soften butter and send it in winter. It is not recommended. If you really want to use butter, you can soften it first, then add the powdered sugar, and then send it into a white fluffy shape. Add the egg liquid in several portions. You can basically replace it with the same amount. Just add a low amount of powder and pay attention to the amount of increase and decrease. The dough should be soft and moderate. Another pro reflects the comparison of oil, it is recommended to reduce 5 to 10 grams of oil, fear of oil pro can try to reduce oil. I didn't lose it, and I feel very good. After the oil reduction, it will affect the taste of the crisp! It tastes a bit hard and it is easy to loosen when it is packed. According to the feedback from the parents, it is not a good package. I would like to remind you that when you pack, don’t be embarrassed, you will be scattered, you have to use the method of kneading in your palm, then gather together, then turn into a circle. . Many pros reflect the cracking phenomenon, personally think that the nature of low-powder, cracking is normal, can ensure a crisp taste, after all, directly using vegetable oil, did not send the fluffy process. However, if the cracking is serious, it may be because: 1. The dough is too dry, 2. The temperature of the oven is too high, 3. The movement of the package is slow, the wrapped dough is left for a long time, and now the cold temperature is low, the air is dried, and then into the oven. When it is cold and hot, it is easy to crack. You can find a clean wet cloth to cover the already wrapped. This side was written in the summer, when I was afraid that the meat was broken, I tried it. It is winter now, the temperature is low, it will affect the blending of oil and noodles, reminding the dough not to lick! Don't worry! Don't worry! Instead, use the method of grasping and pinching, put it in the palm of your hand, and then turn it into a circle. Once again, baking novices operate this side, it is best not to change or substitute. Be sure to use low-gluten flour (cake powder), be sure to use powdered sugar, try to add foaming. This taste can be crisp! There are pros to reflect the hard work, the reasons are as follows: one to ensure the use of low-powder and powdered sugar; the second dough is dried, hardened; three when the speed is slow, no wet cloth or plastic wrap, The winter is dry; the four baking time is too long, the oil is baked, and the finished product will dry; If you really follow the prescription, or feel the taste is hard, it may be related to the expectations of the heart, see the crisp, many pros think it is the kind of slag, remind everyone, not! How can such a simple step compare with the crispy egg yolk! There is also a small baked crispy cool will be a little hard, sealed back to oil for 2 days, the taste will become crisper. Be careful not to leave the outside for too long, it is easy to air dry and affect the crisp, and it should be sealed and stored slightly warm. It can be stored for 15 to 20 days in winter! Thanks again for the trust and feedback of the parents! ????
Add the sugar to the corn oil, stir well, add the eggs, add the salt, and mix well. I used the soil eggs and stirred them as shown.
Sift the low powder and baking powder into a smooth dough. With the method of grasping, you can quickly become a group. Ps this step of the dough can not be too dry, too dry behind the bad bag! Soft and hard medium moderate dough is best. (Powder powder is not available at home, can be saved)
Take 10 grams of dough and knead it into a spherical shape. Mini 哟! If you feel too small and troublesome, you can also pour 15 grams of dough, and then it is not good.
About 10 grams of dough can be more than 30. The simmered dough is directly pressed with the palm of your hand, and the meat is loose. Don't be greedy, otherwise it is not good to seal. If the crack is opened when the seal is closed, the wrapped dough can be placed in the palm of the hand, and then the fist is gently pinched in one place, and then flattened and shaped.
Wrap the sealed dough, pinch it with five fingers, turn it into a circle, and turn it into an oblate shape.
Hey, the amount of a golden plate is neat! About 36, the meat used 40 grams!
Brush the egg liquid and order black sesame seeds. Preheat the oven to 165 degrees and bake for 20 minutes! The oven temperature is up to 5 degrees according to your own situation, and the baking time may be 25 to 30 minutes, if you get a big dough.
Successfully released, cool net cool, sealed cans or biscuit boxes, eat in half a month, and wait for a few days to cool.
Come to Zhang Jingjing! Ps black sesame is easy to fall off
This is only the egg liquid, no black sesame. Looks tempting, don't want to eat, try it! If you want the color to be golden, just brush the egg yolk of the egg, you can! The value of the face is high, but the protein is wasted. You can also brush the mixture of protein egg yolk!
Supplementary note, I use this kind of powdered sugar, I use Meimei or exhibition art for low powder.
A picture of the baking will be reissued on 2016.12.18. This winter, many kitchen friends trust me and be very happy! I thought that I hadn't done it for a while. I baked a plate today, and the amount of the square is exactly 36X10 grams, a whole golden plate. Some kitchen friends say that it is like a small egg yolk cake, really!
15 grams one, slightly larger and better, the amount of square can be done 24.
Take the phone in one hand, grab the other hand, and take a video for your reference.
1. Unscented vegetable oils are all right! Corn oil, blended oil, olive oil, and peanut oil can also be used. It is not recommended to use soy oil or rapeseed oil! Because the size of the egg and the oil absorption of the flour are different, some of the pro-reaction dough is not formed, that is, it is dry. 2. There is no low-powder, it can be replaced with ordinary flour, but it is best to use cornstarch together to ensure the taste of crisp. The replacement amount is 160 g of ordinary flour and 40 g of corn starch. 3. This model is mini, one bite, slightly salty, like salty pro, can add 1 gram of salt. 4. There is no sugar powder, you can use cotton white sugar instead, it is recommended to reduce the amount, because the meat is salty, this crisp is also slightly salty. Don't use sugar powder to get a discount! 5. The oven temperature can be 160-170 degrees, the time is about 15 to 20 minutes. 6. Eggs can also be used with foreign eggs. It is best to take another egg on the surface of the brush, and only use the egg yolk brush to get a better value.