Fork of the Day Recipe - Brown Sugar Shortbread (first attempt)
The list posted yesterday is still under review...try again
I started tinkering in the kitchen after I got home from school at 4pm the day before yesterday, and I didn't finish it until after 10pm. I made a few things, mainly making this brown sugar shortbread.
I made this because I wanted to make mustard and fresh meat mooncakes this Mid-Autumn Festival. I wasn't very sure, so I made a brown sugar test first.
It turns out that this is still a little troublesome...I don't even want to make fresh meat and mustard greens, so tired......
Let me share with you my own production process and experience~~
The recipe was found in the lower kitchen. I combined a recipe with a larger amount and a more detailed step
Materials:
Oil Skin Material:
All purpose flour 300g
water 165g
15g vegetable oil
3 g yeast
2 g salt
Puff Pastry Ingredients:
All purpose flour 150g
75g vegetable oil
Toppings:
75g brown sugar
30g sesame seeds
20g flour
25g honey
15g oil
a little water
egg liquid surface decoration
sesame surface decoration
Process:
1. Mix all the ingredients of the oil skin, knead until the dough is smooth and soft, roll it and cover it with plastic wrap and set aside. The smoother the dough, the less likely it will break when rolled out later.
The following is a comparison chart
On the left is the dough that is just a few times soft, and on the right is the dough that has been kneaded for about ten minutes.
The time of kneading the dough was very boring, so I kneaded it in different ways. At first, I kneaded it in a bowl. Later, when the dough was not sticking to the bowl, I would hold it in my hand and twist it like a twist. I think this is faster~ (In the end, I have no money to buy a chef machine qwq)
2. Mix the pastry ingredients, cover with plastic wrap and set aside.
The ratio of flour and oil is 2:1, but after I mixed it, I felt that the dough was not formed, so I added a little more flour. After adding it, the pastry will still be soft after a while, like the following.
***: Later, I thought about it carefully, could it be because I put too much pastry flour?
3. Wrap the butter and butter with plastic wrap and let it rest for one hour. At this point you can prepare the filling.
The dough can form a film after waking up
4. Stir fry the flour until it is slightly yellow, crush the brown sugar, add sesame seeds, add sesame paste, honey butter and water and stir well. If it is too dry, add an appropriate amount of water and adjust it to a state where it can form a mass. Cover with cling film and set aside.
This step is really indescribable...Oil+flour+brown sugar+honey, you can imagine how sticky the hands are, so I forgot to take pictures after kneading...on my hands It's all gooey.
The brown sugar I use is the old brown sugar brought from China. You can also use other brown sugar powder, brown sugar cubes, etc. You must crush it first! ! ! (I forgot to grind and I only grind it when I mix it...sticky hand)
After making the filling, I thought it was too sticky and hard to separate into small pieces, so I threw it in the freezer.
One more thing, it is recommended to fry a little more when frying the flour, because when the flour is poured out of the pot, there will be residues in the pot. I put 20g of flour into the pot yesterday and only 16g came out haha
5. Divide the oil pastry and the pastry into ten small portions, use a rolling pin to roll out the oil pastry (just a little bigger than the pastry), and then wrap the pastry in the oil pastry.
***: I want to mention a little bit here. According to the above recipe, I made 470g of dough after waking up, and 240g of pastry. I think this ratio is a bit too large. I can only leave 300g~350 of dough for shortbread. , I feel that it will be more crispy.
Because the extensibility of the awakened oily dough is very good, so when you press it, they will fit together~ If you are afraid that the sealing is not good, roll out the oily dough a little bigger and then put the edges together and pinch it together /b>
Then roll out into a ox tongue shape with the sealing side down, roll it up, and let it rest for 15 minutes with the sealing side down.
***: Be sure to cover with plastic wrap when relaxing! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! The central air conditioner at home is already dry and can no longer lose moisture _(:з」∠)_
I didn't cover the plastic wrap here, but since it took ten minutes after rolling out ten pieces one by one, the exposed ones were slightly discolored (hardened).
6. Roll out, roll up, relax. Roll out, roll up, relax. Three times in total. It's okay to be troublesome twice
Longer the more layers! Roll out as thin as possible! Press the flat dough first, then roll up and down from the middle of the dough, so that the skin is not so easy to break.
7. After rolling the dough for the last time, press both ends of the dough to the middle, roll out, wrap the brown sugar filling, the middle is thick and the two sides are thin, pinch the dough tightly with hands dipped in water.
***: The brown sugar filling has 120g, divided into ten equal parts. I think it is a little less than the oily skin and puff pastry, so some have two fillings inside.
I felt a little hard the third time I rolled the first dough because I didn't cover it with plastic wrap, so I only rolled the rest twice.
With the seal facing down, flatten the dough a little, then gently roll it out into an oval or round shape, making it thinner.
***: Make sure to roll it thin! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
I just think my cake is too big and I didn't roll it too thin, so it's not crispy enough (I guess the reason why it didn't get to the middle)
This is probably the best seal yet.....
A few were not sealed, so I grabbed the other dough and patched it up (typically tearing down the east wall to make up the west wall...)
8. Brush with egg wash and sprinkle with sesame seeds. Bake in a preheated oven at 200 degrees for 20 minutes. It can be released~
The shape is not very good-looking.... The one with half of the sesame seeds is two pieces of filling, the one with the outer ring is one piece of filling, and the one with all the sesame seeds is one and a half pieces.
The top is particularly bulging, probably because I didn't roll it thin... But in the end, I didn't feel that the filling was particularly bad. I haven't eaten the two pieces, so I can't say it. Not too much filling.
You ask me where do the extra crust ingredients go? Let's see you next time~ヾ(*Ő౪Ő*)
Show Original
叉叉每日食谱——红糖酥饼(首次尝试)
昨天发的晒单还在审核中...再试试
前天下午四点放学回家后就开始在厨房鼓捣 一直搞到晚上十点多才全部结束 做了几个东西 主要就是在做这个红糖酥饼
做这个是因为今年中秋我想做榨菜鲜肉月饼，不是很拿得准所以先做个红糖的试试水
事实证明这个还是有点麻烦的.........我甚至有点不想做鲜肉榨菜的了 好累.........
给大家分享一下我自己的制作流程和心得吧~~
菜谱是在下厨房找的 我结合了一个量比较多的配方和一个比较详细的步骤
材料：
油皮材料：
中筋面粉 300克
水 165克
植物油 15克
酵母 3克
盐 2克
油酥材料：
中筋面粉 150克
植物油 75克
馅料：
红糖 75克
芝麻 30克
面粉 20克
蜂蜜 25克
油 15克
水 少许（如能和成团，可不加水）
蛋液 表面装饰
芝麻 表面装饰
过程：
1. 混合油皮所有材料，揉到面团光滑柔软即可，滚圆覆盖保鲜膜静止备用。面团越光滑，后面擀开就越不容易破皮。
以下是对比图
左边是刚柔几下的面团，右边是揉了十分钟左右的。
揉面团的时间特别无聊，我就变着花样揉，开始是在碗里揉，后来面团不黏碗了就拿在手里扯啊扯，还像拧麻花一样拧啊拧。我觉得这样比较快~(说到底就是没钱买厨师机qwq)
2. 混合油酥材料，保鲜膜覆盖备用。
面粉和油的比例是2:1，但是我和了之后觉得还没法成团所以又加了一点面粉。加了之后放一会油酥还是会软趴趴，像下面这样。
***： 后来我又仔细想了想会不会是油酥面粉放多了？
3. 油酥油皮覆保鲜膜松弛一小时。这时候可以准备馅料。
醒完面团可以成膜啦
4. 面粉炒熟，微微黄就好，红糖捏碎，加芝麻，加芝麻酱蜂蜜黄油和水并搅拌均匀，如果太干可以再加适量水，调整到可以成团的状态。覆盖保鲜膜备用。
这步真的一言难尽.........油+面粉+红糖+蜂蜜，有多粘手可想而知，所以揉完我也忘了拍照......手上全是黏糊糊的。
红糖我用的是国内带来的老红糖，也可以用别的黑糖粉啦黑糖块啥的，一定要先碾碎！！！(忘记碾碎的我混合的时候才碾.........黏一手)
做完馅料我嫌它太黏糊难分小块就扔冷冻冰着去了。
还有一点，炒面粉的时候建议多炒一点，因为面粉从锅里倒出来的时候锅里会有残留，我昨天就是20g面粉入锅结果出来只有16g哈哈
5. 油皮和油酥分成十小份，用擀面杖将油皮擀大(比油酥大一些就行)，然后将油酥包入油皮。
***：这里要提一点，按照上面的这个配方我做出来醒完的面团有470g，油酥有240g，我觉得这个比例有点过大，可以只留300g~350面团做酥饼用，感觉这样做出来的也会比较酥
因为醒过的油皮面团延展性什么的都十分好所以按一按他们就合在一起了~如果怕不好封口就把油皮擀大一些然后把边缘合在一起捏捏捏就好
然后封口朝下擀成牛舌状，卷起来，封口朝下松弛15分钟。
***：松弛的时候一定要盖保鲜膜！！！！！！！！！！！！！！！！！！！家里中央空调本来就干燥不能再失去水分啦_(:з」∠)_
这里我没有盖保鲜膜，但是由于十个一个个擀完其实也有十几分钟了，露在外面的有些微微变色(变硬)了。
6. 擀开，卷起，松弛。 擀开，卷起，松弛。 一共三次。 嫌麻烦两次也行
越长分层越多！尽量擀薄！先按扁面团，然后从面团中间分别往上往下擀，这样就没那么容易破皮。
7. 卷好最后一次以后，把面团两头往中间按，擀开，包红糖馅，中间厚两边薄， 用手沾水捏捏紧。
***：红糖馅有120g，分十等分。我觉得跟油皮和油酥相比有些少了，所以有的里面包了两块馅料。
因为我没有盖保鲜膜，我在擀第一个面团的第三次时觉得有点点硬了，所以其他都只擀了两次。
封口朝下，面团按扁一点，然后轻轻擀开成椭圆形或圆形，擀薄一些。
***：一定要擀薄一些！！！！！！！！！！！！！！！！
我就是觉得我的饼太大了没有擀太薄所以导致它不够酥(我猜测的没有酥到最中间的原因)
这可能是封口最好的一个了...........
有几个没封好我就揪了另一个面团上的面补上去(典型拆东墙补西墙.........)
8. 刷蛋液，撒芝麻。 烤箱预热200度进烤箱烤二十分钟。 就可以出炉啦~
形状不咋好看..........撒一半芝麻的是两块馅料的，撒外圈的是一块馅料的，全撒的是一块半的。
最上面特别鼓，大概也是因为没有擀薄吧... 但是结果来讲一块馅料的其实也没有觉得特别差馅料，两块馅料的我还没吃，所以讲不好是不是馅料过多。
你问我剩下多余的饼皮材料去哪了？咱们下个晒单见吧~ヾ(*Ő౪Ő*)
