Strawberry jam shortcake(cao mei jiang su bing )

Strawberry jam shortcake

Introduction:

"I haven't used lard to make white pastry for a long time. I boil a new bowl of lard and cook it immediately. I use the newly bought strawberry jam to bake the pastry. It's crispy and sweet and sour. It's a good appetizer."

Production steps:

Step 1: make pastry: 60g low gluten flour, add 30g lard, knead into dough,

Step 2: make water oil skin dough: 150 grams of medium gluten flour, 30 grams of lard, 75 grams of water, knead into smooth dough, 20 minutes,

Step 3: roll the dough into a rectangle, and place the pastry into a long square at one end of the dough,

Step 4: wrap the other half of the water oil crust in the pastry, and pinch the edge tightly,

Step 5: roll it out slightly,

Step 6: fold in three,

Step 7: rolling into thin slices,

Step 8: roll from one end,

Step 9: cut into 12 segments,

Step 10: roll each segment into dough,

Step 11: add strawberry jam,

Step 12: close the mouth evenly, pack it all and put it into the baking tray,

Step 13: put into the oven, middle layer, heat up and down, 180 degrees, bake for 15 minutes.

Materials required:

Medium gluten flour: 150g

Lard: 60g

Strawberry jam: right amount

Low gluten flour: 60g

Warm water: 70g

Note: buy strawberry jam, moisture content, make small pastry stuffing to put less.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Cao Mei Jiang Su Bing