The way that flat bread of bovine breast flavour works, how to do delicious
Want to make tenacity
Biscuit
, of material match biscuit of commonner than mixing butter not quite same, this attempt answer is engraved, also only 80% is close to. But integral mouthfeel and flavour got huge is praised, crisp in take pliable but strong, the grandma is sweet dye-in-the-wood.

The saleratus in material also the raw material that does according to flat bread of bovine breast flavour comes to me to recover from an illness, not be to say to cannot omit, added biscuit however the meeting is crisper, it is better to expand. If be not being added, biscuit can slant fragile, the mouthfeel that is not tenacity biscuit then. But should notice not to want a hand to tremble more put too much, the flavour of sodium bicarbonate will be apparent, bad to ate

Additionally dough whole feel is quite pretty good, but can show a bit compared with common butter biscuit inattentive, when tool set is provided easy fission, but this is normal, choose figure as far as possible simple not quite mixed pattern


What should say finally is, it is not quite easy to should make this kind of mouthfeel originally, of material add increase and decrease is decreased and change immediate impact to arrive mouthfeel, was being changed is not a thing.

With makings 

Butter
 50 grams
Candy pink
 50 grams
Sea salt
 2 grams
Sodium bicarbonate
 1 gram
Vegetable oil
 50 grams
Shui Yi
 15 grams
Milk
 30 grams
Low muscle flour
 200 grams
Milk powder
 30 grams

The way that flat bread of bovine breast flavour works 

  1. Put the butter with good bate first, can point to with the hand nominal press extrude forcibly the degree of a groove

    The practice move that flat bread of bovine breast flavour fights 1

  2. Sift out joins candy pink, sea salt, saleratus

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  3. Use drawknife pressing to mix to pink of have nothing to do with first, pink of the candy when preventing to dismiss splatters

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  4. Use dynamoelectric eggbeater to dismiss to next suitable slippery, color becomes shallow

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  5. Add the vegetable oil that does not have special odour, Shui Yi and normal temperature milk then

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  6. Use the low speed agitate of dynamoelectric eggbeater two minutes or so, till sufficient emulsification

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  7. Sift out adds powdered milk

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  8. Continue again sift out joins low muscle flour

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  9. Break up with drawknife mix to pink of have nothing to do with, this moment dough returns appreciably to little is stuck

    The practice move that flat bread of bovine breast flavour fights 9

  10. Put last 20 minutes or so are refrigerated to be operated again in bag

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  11. The dough knead with take out cold storage good is even, rod of face of roll of have the aid of and last the ply that bag roll becomes 3mm is chip, put freezer refrigerant to the face piece harden

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  12. The surface tears apart after be being taken out last film, with mould extrude decorative pattern

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  13. Gently drawing of patterns, put in breathe freely on net mat

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  14. Put ahead of schedule warm-up is good

    Oven
    . According to material and ply, this is bake more easily ripe the biscuit with chromatically.           Referenced temperature and time:                                          Wind furnace: 140 degrees 25 minutes, cease-fire stew comes 3 minutes the surface is golden                                                                      Common oven: 150 degrees 25 minutes or so, like boil in a covered pot over a slow fire 3 minutes, if chromatically passes to want greatly to remember building tinfoil

    The practice move that flat bread of bovine breast flavour fights 14

  15. Whole chromatically should be when giving heat golden, the surface and bottom are crisp, if bottom is soft, can bake 9 minutes of much perhaps boil in a covered pot over a slow fire more a little while

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2020-05-30
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