How to make butter cakes

Method: Fried Taste: Sweet Number of people: 2 Preparation time: 15 minutes Cooking time: <30 minutes

* 500 grams of wheat flour

* 5 grams of roses

* Appropriate amount of water

* 10 grams of green plums

Seasoning

* 150 grams of peanut oil

* 100 grams of white sugar

* 10 grams of sweet-scented osmanthus

* Appropriate amount of vegetable oil

How to make butter cakes

Step 1 Add flour, add oil, mix well, and knead thoroughly to make shortbread noodles

Step 2 Add 110 ml of boiling water to the remaining flour, stir and knead into snowflake-shaped shortbread cakes, spread out and cool, recipe

After cooling in step 3, add about 15 ml of cold water, add oil, knead until soft and smooth, and prepare water and oil noodles

Step 4: two pieces of dough: pastry noodles and water and oil noodles Cut each into 10 pieces

Step 5: Take 1 piece of water and oil dough, press it into an oblate shape, wrap it in 1 piece of pastry dough, wrap it up and roll it into a long sheet. Roll up one end, then flatten it into a long piece, then roll it up from one end, and roll it into a long strip with even thickness, then roll it into a long piece about 3 cm wide, roll it up along the length, cut it into 2 round cakes, cut it with a knife With the textured side facing up, use a rolling pin to roll it into a round butter cake with a diameter of about 8 meters. Follow this method to roll out the entire cake.

Step 6: Put oil in the pot and heat it over high heat When it reaches 60% heat, remove the pot from the fire, stir with a spoon to rotate the oil surface, and then put the cake base in batches (it is appropriate to fry about 5 pieces in each pot)

Step 7: Place the pot over medium heat and continue to gently swirl the oil surface with a spoon to prevent the bottom of the pancake from burning

Step 8: Fry the pancake until it floats and both sides turn jade white When the time is right, remove the oil and drain it, then put it on a plate.

Step 9: Add white sugar, minced green plums, a little sugar-osmanthus and rose petals to each shortbread cake and cook

Tips

1. Preparing the shortbread noodles is an important part of making shortbread cakes. The ratio of oil, water and noodles in the shortbread noodles and water-oil noodles must be accurately configured. After kneading thoroughly, set aside for a while. a while.

2. Make puff pastry, roll out dough, and shorten the dough. Making small pieces is easier to control, but more troublesome. You can also use the method of "big puff pastry", that is, two large pieces of puff pastry noodles and water-oil noodles. , directly wrap and roll out the Wushan butter cake (in the same way as a coat), make it into a large roll, then cut it into small round cakes and roll it into shape.

3. When rolling out the shortbread cake, gently push it from the center to all sides to keep the crispy layer clear and tidy. The rolled out dough should be covered with a small towel before frying to prevent Dry and cracked.

4. When frying the ghee cake, the oil should be clean. When frying, the pot should be removed from the fire and the oil surface should be kept rotating to prevent the dough from sinking and scorching.

5. Due to the process of frying the shortbread, you need to prepare 1500 grams of peanut oil.

Dish Features

White as jade, with clear crispy layer, crispy and sweet when eaten, oily but not greasy.

Food Tips

It is a famous flavor specialty in Hangzhou. It is named after it is mainly produced in Fengwu Mountain in the urban area. As early as two or three hundred years ago, it was famous all over the world. It has been mentioned and praised in the famous Qing Dynasty novel "The Scholars". Ghee cake is made of high-quality white flour mixed with sugar and fried in peanut oil. Because the cake is covered with velvet like a coir raincoat, Hangzhou people also call it "coir raincoat cake". The cake is golden in color. When eating, it is first filled with fine powdered sugar. When it is eaten, it is crispy, delicious and full of flavor. For hundreds of years, everyone who climbs Mount Wu is happy to taste Wushan butter cake. Today, Wushan Mingxianglou and other places still supply it.