Salty crispy strips

Salty crispy strips

Introduction:

"Always have sweets. Let's have something salty."

Production steps:

Step 1: mix the ingredients of the dough, knead it into a dough, and ferment it in a warm place (covered with plastic film or wet cloth). Oil dough: 115g ordinary flour, 15g vegetable oil, 25g maltose, 50g water, 1.5g fast dry yeast

Step 2: ferment for about 1 hour until the volume is doubled

Step 3: squeeze the air out of the dough by hand, and then let it rest for 15 minutes

Step 4: mix the ingredients of the pastry together,

Step 5: mix the ingredients of the pastry together and knead into a dough.

Step 6: relax the dough and flatten it with the palm of your hand

Step 7: put the pastry on the dough

Step 8: wrap the pastry completely with the dough.

Step 9: fold the dough down, flatten it with your palm, and roll it into a rectangle with a rolling pin.

Step 10: after rolling, fold both ends of the rectangle along the center line.

Step 11: fold along the center line again (similar to our morning quilt folding steps). Let the folded dough rest and relax for 20 minutes

Step 12: roll it into a rectangle again

Step 13: repeat steps 9 and 10 and fold again. (a total of 2 times of 40% discount).

Step 14: fold it 4 times and roll it into a rectangle again

Step 15: cut the edges and corners of the rolled dough into a neat rectangle.

Step 16: brush a layer of egg liquid on the surface of the dough.

Step 17: crisp method: mix the melted butter and common flour, and knead them into fine particles by hand. Pastry: 60g corn starch, 30g butter, 4G salt

Step 18: after brushing with egg liquid, wait for 2 minutes. After the dough surface becomes sticky, evenly sprinkle with crispy granules.

Step 19: use a knife to cut the dough into strips about 8cm long and 1cm wide.

Step 20: pinch both ends of the small strip, twist it into a spiral shape, and drain it into the baking pan. Leave a certain distance between each strip. After all into the baking tray, let it rest and relax for 15 minutes, put it into the oven preheated 160 degrees to bake.

Step 21: in the middle layer of the oven, bake at 160 ℃ for 8 minutes, lower the temperature to 150 ℃, turn on the heat, and continue to bake for 5 minutes until the surface is golden. I'm Changdi ck25d's oven.

Materials required:

Ordinary flour: 115g

Vegetable oil: 15g

Maltose: 25g

Water: 50g

Quick dry yeast: 1.5g

Corn starch: 60g

Butter: 30g

Salt: 4 g

Melted butter: 6g

Egg liquid: right amount

Notes: Tips: 1. The ordinary flour used in the formula, even the flour we usually eat at home, such as steamed bread flour, Fuqiang flour, dumpling flour, etc., can be used to make this snack. 2. When making dough, don't knead it too long. Knead it into a smooth and even dough to ferment. 3. This crispy bar only needs to be folded twice. 4. Maltose is very sticky and difficult to weigh. When taking maltose, you can dip your fingers in water and dig directly. Maltose will not stick to your hands. 5. Maltose can be replaced by 10 grams of fine granulated sugar, but at the same time, the amount of water should be adjusted according to the needs, and the dough with appropriate hardness can be kneaded. 5. Please seal the cooled pastry.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and fresh