olive-shaped crispy bread
The recipe comes from "Teacher Meng's 100-Course Biscuits"
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 20 grams
- butter 40 grams
- powdered sugar 25 grams
- fine sugar 30 grams
- salt 2 grams
- yeast 3 grams
- whole egg 15 grams
- water 120 grams
- sweetening
- roast
- several hours
- ordinary
Steps for olive-shaped crispy bread
1
Mix all ingredients except butter and knead until dough surface is smooth. Add the softened butter, knead it until the expansion stage, remove it, and place it in a steel basin for basic fermentation.
2
After basic fermentation is complete, divide into equal amounts of 6 dough pieces, round, cover with plastic wrap, and relax at room temperature for 15 minutes.
3
Roll out the relaxed dough into an oval shape
4
Turn over and straighten to form an olive shape
5
Drain on a baking sheet for secondary fermentation until twice in size. Start making crispy batter during secondary fermentation: soften the butter at room temperature, mix well with the sugar powder with a rubber spatula, and then beat, sieve in the low powder and continue to mix well with a rubber spatula
6
Brush the surface evenly with whole egg liquid, and squeeze the pastry batter onto the surface of the dough
7
Transfer to preheated oven at 170 degrees for 20 minutes.olive-shaped crispy bread Make Tips
When squeezing the crispy batter, use an ordinary fresh-keeping bag to finish the batter, and then cut a small mouth to operate.