How to make butter cake dough, please give details

Ingredients

Main ingredients

500 grams of flour

Accessories

5 grams of roses

Adequate amount of water

10 grams of green plums

Seasoning

150 grams of peanut oil

100 grams of white sugar

10 grams of sugar-osmanthus

An appropriate amount of vegetable oil

1. Take flour, add oil, mix well and knead thoroughly to make crisp noodles

2. Add the remaining flour 110 ml of boiling water, stir and knead into snowflake-shaped pieces of Ghost Hotel ghee cake, spread out and cool, recipe

3. After cooling, add about 15 ml of cold water, add oil, mix until soft and smooth, and prepare Make water and oil noodles

4. Cut the two pieces of dough into 10 dough pieces each, namely the short dough dough and the water and oil dough dough.

5. Take 1 piece of water and oil dough dough. According to the recipe of Zhejiang cuisine For an oblate round shape, wrap 1 pastry dough into it, roll it into a long sheet, roll it up from one end, flatten it into a long sheet, then roll it up from one end, roll it into a long strip with even thickness, and then roll it into a long strip. Take a long piece about 3 cm wide, roll it up lengthwise, cut it into 2 round cakes, with the knife pattern 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 cut the entire cake. Roll it out

6. Put oil in the pot and heat it over high heat until it is 60% hot. Remove the pot from the fire and stir it with a spoon to make the oil surface rotate. Put the cake base in batches (it is appropriate to fry about 5 pieces in each pot)

7. Place the pot on medium heat, and continue to gently push the oil surface with a spoon to prevent the bottom of the cake from burning

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8. When the fried cakes float and become jade-white on both sides, remove them, drain the oil, and put them on a plate

9. Top each butter cake with soft white sugar, minced green plums, Just a little sugar osmanthus and rose petal fragments

Cooking skills

1. Preparing the shortbread noodles is an important part of making shortbread cakes. Zhejiang cuisine recipes, shortbread noodles and water-oil noodles The proportion of oil, water, and flour must be accurately configured, and after kneading, let it sit for 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.