The puff pastry is made layer by layer, and the proportion of the recipe is the key, and it is more fragrant than the street one

This shortbread is layered, soft and tough, and crispy. It can be said that it is a puff pastry without filling, that is, puff pastry, which removes the troublesome stuffing process and simplifies the production. Add a little salt and green onion to the puff pastry, so it can also be called scallion shortbread.

You can also add some spice, or salt and pepper to make it more flavorful, or even sweet, whatever you want.

Because there is no filling, it is easier to make puff pastry in layers, so the amount of puff pastry can be slightly reduced compared to the filled shortbread.

In fact, you can do it yourself at home and enjoy the joy of success.

Now I will teach you hand in hand, master the proportion of the recipe, and follow the production points in the recipe to ensure that the cooking is more delicious than the one you bought, and it is impossible to be fragrant, crispy, or slag.

【Puff pastry】

Material:

Water oil skin: 105g flour, 40g vegetable oil, 55g boiling water

Puff pastry: 80g flour, 40g vegetable oil, 15g green onion and 1.5g salt

Make:

1. First of all, mix with water and oil skin: mix 105g of flour and 40g of vegetable oil, then rush into 55g of boiling water, stir quickly with chopsticks to become a dough without dry powder, and then cover it with plastic wrap and let it stand for about 30 minutes.

Then knead the oily skin lightly twice until smooth, not over-kneading.

2. Mix the puff pastry: Mix 80g of flour, 40g of vegetable oil and a little salt.

Add about 15g of chopped green onions, mix well and set aside.

Note: The green onion must be dried, otherwise it will affect the puff pastry. You can clean the shallots, dry them and chop them before chopping them, and then dry them before using them.

3. Divide the awakened water and oil skin into 10 parts, 20g each; The puff pastry is also divided into 10 portions, each serving is about 13g.

4. Take one part oil skin and one part puff pastry, and wrap the puff pastry with oil skin. Do all in turn, cover with plastic wrap, and relax for 10 minutes, so that the interface can be sticky tightly.

5. Take a portion of dough and flatten it, and roll the interface upwards into an oval; Then roll it up from top to bottom; Then fold the rolled dough into a shape. Do them all in turn.

6. Bake in a 200°C oven for about 12-14 minutes, then put on a rack to dissipate heat.

Small Whispers:

1. Boiling water makes the flour gelatinize, and the dough becomes very soft, which is not only easy to close, but also the finished product is crispy, soft and tough.

2. Shortbread made with vegetable oil tastes peaceful and relatively healthy compared with lard, but all shortbreads have a lot of oil, so don't be greedy.

3. Be sure to cover it with plastic wrap during the whole operation to prevent it from drying out.

4. After chopping the green onion, it should be dried before use, otherwise it will affect the puff pastry.