This shortbread cake is called scones in your hometown. It is called differently in different places, and some places are called baked cakes and baked shortbread. No matter what it is called, it always reminds me of childhood memories~ my daughter is very fond of eating. This formula has been tested many times by me. Every time I am motivated in the middle, I am very successful. Anyone who is interested can do it according to the prescription. I have not answered many questions about many previous squares. First, because the problem is really too much. Second, if it is a newbie, my suggestion is to do it strictly according to the prescription. Don’t be lazy, basically it will succeed. If it fails, please recall your own production process and find out the problem. My recipe is generally written in more detail (啰嗦). This recipe is simple (flour, oil, sugar, water), and it is also very short. I usually get it in an hour. I like this more than sesame biscuits. Although I looked at the decomposition steps, it was really quick to get familiar with the steps. Whether it is sesame biscotti or this meringue cake, it is not considered a healthy food, but it is not a good thing to eat. The tips of Fang Zi will be read before, and some explanations will be put in the tips.
Prepare the oil skin. Put the flour and peanut oil in the pot first. Then, slowly pour in warm water, stir with chopsticks, stir into a flocculent, and knead the dough until smooth.
Regarding the state of the kneaded dough, it must be soft and soft as shown in the figure. It should be a little sticky, but it is not very sticky. In this state, it can be smooth. After the simmering oily dough, cover the wet cloth and wake up for a while. The longer you wake up, the better. The blend of flour and water is better. If the dough is good, it is ok to wake up.
Prepare the pastry. Pour the flour and peanut oil into the basin.
The oil is smashed into the picture state.
Stir the sugar filling (flour and sugar) evenly, and forget to take a photo. The picture shows the dough that is awake. I probably woke up for half an hour.
Divide the oil dough and pastry into 8 equal parts.
Wrap the pastry with oil.
All are wrapped up. It can be placed on oil paper to prevent the dough from sticking to the board.
Take out a long length.
Then press flat.
Roll it up again.
All are rolled up.
Take one out and squeeze both ends.
Roll into a round shape and put a spoonful of sugar filling. The reason why the sugar cake is bulging during the baking process is because there is this sugar filling between the two layers of oil.
If you close the mouth like a pinch, you must take a good mouth, otherwise the sugar will leak out after it melts.
Put the mouth of the mouth down, then pour into a thin round round cake. When you are squatting, you can also put on the oil paper, do not stick to the board, not broken skin. The thickness is about 1-3 mm.擀 Evenly will definitely bulge.
My oven is 30 liters and I can only put four round cakes.擀 The third time, preheat the oven, 210 degrees, 10 minutes, get up and down.
Put the baking tray in a preheated oven, 210 degrees, fire up and down, middle layer, about 15 minutes. Bake it out to the 7th and 8th minutes and brush it out with a thin layer of peanut oil. Brushing peanut oil will be more crispy and better. It is ok to not brush, the surface will only be a bit dry. Note that you must be careful not to bake in the later stage, and watch the surface become darker. If the baking time is too long, the inside of the top of the bulging will be black.
Drink tea, eat some fruit, eat a shortbread, and don't be too happy with afternoon tea.
Fangzi's materials can be used to make 8 sugar cakes.
Every sugar cake drum is very good.
01. The sugar cake made from ordinary flour + peanut oil is very delicious, and there is no strange taste. If you are interested, you can also try low-gluten flour + lard, which is estimated to be crisper and more fragrant. 02. About ordinary flour: I use flour made from my own wheat. This can be done with ordinary flour bought in the supermarket, just pay attention to the difference in the water absorption of different ordinary flours. 03. About oil: You can use salad oil, corn oil, lard, olive oil. Soybean oil is not sure, I have never used soy oil in the oven. 04. About warm water: The word warm has already explained the meaning, but the previous formula seems to have been asked about this warm water problem. I explain: the water poured into the bowl is not cool or hot with the fingers. 05. About the amount of oil and sugar: The amount of oil used for oil skin and pastry is not recommended to be reduced on my basis. I used 25g of oil in the pastry, but it was not a bunch. The amount of sugar in the sugar filling can be increased according to your own taste, if you like to eat sweet. My dosage is not too sweet to eat and is suitable for children's tastes. 06. In the process of this scorpion, I did not appear to break the skin. If the parents broke the skin while doing it, it is estimated that the dosage did not follow me. 07. Very important point! Warm water must be added slowly, while stirring with chopsticks, you can put less warm water, in the process of simmering, according to the dough situation, add a proper amount of water. 80g of warm water should not be poured in at once!