Salty crispy strips(xian xiang su tiao )

Salty crispy strips

Introduction:

"I seldom make biscuits. I make more cookies, but I don't eat them myself. Most of them are given away. Other sweet biscuits are rarely made. I still like to eat salty biscuits. I've copied down the recipe for salty crispy strips for a long time. I've always wanted to make them, but I've never bothered to do them. I had nothing to do on Saturday. I turned out the prescription and made two dishes. Don't listen to the two dishes. I think there are many, that is, dozens of them. But my daughter turns around for two times and doesn't see half a dish. It seems that this snack has to control her. When she becomes a fat girl, she will regret to die. Every time my mother comes back, she always says, "what does your mother give you to eat? It makes you fat.". The crispy strips are crispy layer by layer. They all fall off when touched lightly. However, the amount of oil is large and the amount of heat is also high. It's OK to eat a little to satisfy one's hunger. You can't eat more. If you eat it carelessly, it's too late to cry. If you have time that day, do more and bring it back to the company for your colleagues to eat, so that they will become fat. "

Production steps:

Step 1: put all the oil skin materials into a large bowl (125g common flour, 15g vegetable oil, 25g maltose, 50g water, 2G yeast).

Step 2: mix the material into flocs.

Step 3: then knead it into a smooth dough, cover it with plastic film and ferment.

Step 4: make pastry again, put 75g corn starch, 42g butter and 3G salt into a large bowl.

Step 5: knead the dough, and then put it in the refrigerator.

Step 6: the method of crispy grain, 20 grams of ordinary flour, add 6 grams of melted butter, rub well.

Step 7: ferment the oil skin to twice the size.

Step 8: take out the oil skin and flatten the exhaust

Step 9: round it for another 15 minutes.

Step 10: flatten the crust again and wrap it in the pastry.

Step 11: wrap up and close down.

Step 12: roll the dough into a rectangle.

Step 13: like folding a quilt, take the center as the line and fold the dough to the middle.

Step 14: fold the dough together, fold the dough and relax for 20 minutes.

Step 15: roll the loose dough into a rectangle, repeat the steps of folding the quilt twice, roll it into a rectangle, and brush with egg liquid.

Step 16: Sprinkle with crispy granules.

Step 17: cut it in half, then cut it into small strips, about 8cm long and 1cm wide.

Step 18: pinch the two ends again, twist them, and put them in the baking pan (the baking pan is padded with tin foil, and then brush with a layer of vegetable oil).

Step 19: then brush with egg liquid and sprinkle with crispy granules.

Step 20: put into the preheated oven, bake at 200 ℃ for 5 minutes, turn to 170 ℃ and bake for 10 minutes until the surface is colored.

Materials required:

Ordinary flour: 145g

Vegetable oil: 15g

Maltose: 25g

Corn starch: 75g

Butter: 48g

Salt: 3 G

Water: 50g

Yeast: 2G

Egg liquid: right amount

Note: oven temperature can be adjusted according to their own, baked out after cooling more crisp. After cooling, it should be sealed tightly with a sealed bag to avoid softening.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Xian Xiang Su Tiao