I accidentally found that as long as you add some of it, the shortbread is softer than the hot noodles, and the layers are clearly torn and eaten

 

It is yeast powder, which I discovered by accident, when mixing the flour, add a small amount of yeast powder to the flour, and let it rise for a while, and the shortbread made is softer than the hot dough, and it is particularly tough.

Next, I came to study the ratio and modulation of puff pastry, and achieved the effect of using the least amount of oil to achieve the effect of layer upon layer of puff pastry. It's really unhealthy to eat too much oil, whether it's meat oil or vegetable oil.

There is a picture and the truth, the cake you see now, the flour is 210 grams, and the amount of oil is only 20 grams, that is to say, the oil only accounts for one-tenth of the flour. It's layered, and you can really tear it up layer by layer.

It's the height of summer, so I added some mint leaves to the cake, which has the effect of cooling and relieving the heat, and its aroma is also very pleasant. Okay, now let's take a look at the specific method, and there is a more detailed explanation in the production process.

【Spiced mint shredded cake】

Dough ingredients: 200 grams of flour, 2 grams of salt, 0.5 grams of yeast powder, 130 grams of water

Puff pastry ingredients: 20 grams of oil, 10 grams of flour, 1 gram of five-spice powder, 1 gram of salt

Make:

1. First mix 200 grams of flour and 2 grams of salt, then add 0.5 grams of yeast powder and mix well.

Add about 130 grams of water and knead into a dough, this dough should be softer, the water is about 65% of the flour, and let the dough rest for 15 minutes.

2. Knead the dough that has been standing for 15 minutes again, the dough becomes very smooth, we smear a thin layer of oil on the dough, in order to make the dough not easy to dry, cover with plastic wrap, and let it rise for 30-45 minutes.

3. With the waiting time, we will make the puff pastry.

Mix 10 grams of flour, 1 gram of five-spice powder and 1 gram of salt.

Heat 20 grams of oil (1/10 of the main dough flour) into a pan, pour in the spiced flour and mix quickly, this is the puff pastry, and use it until it is completely cooled.

Tip: Flour and allspice powder will become particularly fragrant after heating the oil.

4. Pour some oil on the table, wipe it, it is the oil case, do not sprinkle dry powder.

Place the awakened dough on the table, press it flat, pull it into a thin sheet with your hands, spread it with the puff pastry prepared by process "3", and sprinkle some mint crumbles.

Note: The dough is very soft and can be easily pulled apart on the grease table without a rolling pin.

5. Roll up from the side.

6. Divide into several small doses and let stand for another 15 minutes.

7. Take a small agent, fold the two ends to the middle, pinch and seal, close the mouth downward, and let it stand for 15 minutes.

8. Then roll out the small agent into a small round cake.

9. Rub some oil in the pan, heat the pancake into the pan, fry one side, turn over and fry the other side, and fry on both sides until browned.

10. Let me see, is it particularly soft and multi-layered? The skin is particularly burnt.

Highlights:

1. Add a small amount of yeast powder to the dough, and it will become very soft after proofing, but it is not dough.

2. The ratio of oil to flour in the puff pastry is 2:1, and the oil in the puff pastry is one-tenth of the main dough flour. If there is too much flour in the puff pastry, the puff pastry will be too thick, so it is necessary to increase the amount of puff pastry, otherwise it will not be able to cover the entire rolled dough, so the amount of oil will be increased relatively speaking.

3. Instead of mint five-spice powder, you can also use chives, coriander, leeks, pepper salt, curry, turmeric, sesame sugar powder, etc. to make different flavors.