Salty and fresh crispy strips(xian xian su tiao )

Salty and fresh crispy strips

Introduction:

"The biscuits made recently are all sweet. I want to change my taste. I saw Jun Zhi's formula of" salty fresh crisp strip "and tried it out. It's delicious. It's crisp, with milk fragrance, fresh fragrance and crisp fragrance."

Production steps:

Step 1: prepare raw materials and weigh them.

Step 2: take a container and pour in 115g flour, vegetable oil, maltose (no maltose can be replaced by white sugar), yeast powder (yeast powder should be lifted and boiled).

Step 3: blend into smooth dough, put in a warm place and ferment for about 1 hour until twice the volume. Squeeze the air out of the dough by hand and let it rest for another 15 minutes.

Step 4: prepare the pastry filling: put 60g corn starch, salt and butter in the container.

Step 5: knead into pastry.

Step 6: flatten the loose dough with your palm, put the dough on the dough, wrap the dough completely with the dough, close the dough down, flatten it with your palm, and roll it into a rectangle with a rolling pin.

Step 7: after rolling, fold both ends of the rectangle along the center line

Step 8: fold along the center line again, let the folded dough rest and relax for 20 minutes, roll it into a rectangle again, repeat step 7 and fold again. After 4 fold, roll it into a rectangle again (4 fold twice in total).

Step 9: brush a layer of egg liquid on the surface of the rectangular patch.

Step 10: make pastry: pour 20 grams of flour and 6 grams of butter into a bowl.

Step 11: mix the melted butter and common flour well, and knead them into fine particles by hand. I also added some white sesame, Titian.

Step 12: after brushing the egg liquid on the dough, wait for 2 minutes. When the surface of the dough becomes sticky, sprinkle the pastry evenly.

Step 13: use a knife to cut the dough into strips about 8cm long and 1cm wide.

Step 14: pinch both ends of the small strip, twist it into a spiral shape, and drain it into the baking pan. Leave to relax for 15 minutes and bake in a preheated 180 degree oven.

Step 15: bake for about 18 minutes and the crispy strips come out of the oven.

Materials required:

Ordinary flour: 135g

Corn starch: 6 g

Butter: 36g

Vegetable oil: 15g

Maltose: 25g

Salt: 4 g

Yeast powder: 1.5g

Note: when making oily dough, don't knead it for too long. Knead it into a smooth and even dough to ferment. Maltose can be replaced by 10 grams of granulated sugar.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Xian Xian Su Tiao