What are the simple and easy-to-learn methods for crispy cake?

Crispy cakes are golden in color, crisp at the entrance, crisp outside and soft inside. I always liked eating when I was a child. My grandmother used to make it when she lived with me, but I learned it later.

Shortcakes come in two flavors, sweet and salty. It is simple to make, and you can also add your favorite stuffing. It is a good food for breakfast or dinner.

The most important step in making shortbread is to mix shortbread with oil. There are many ways. I write down what I think is the simplest.

For the treatment of anorexia and dyspepsia in children, Endothelium Corneum Gigeriae Galli is mashed with traditional Chinese medicine Ersmelly. Add flour, add an egg, stir well, roll into dough, and in the pot, both sides of chicken gizzard-membrane are browned and ready to eat. It is a kind of Chinese herbal medicine. You can add a proper amount of water to boil it for children, which is very effective in helping digestion and treating children's food retention. You can also fry it with yam, and it tastes good.

Endothelium Corneum Gigeriae Galli should be the yellow skin inside Endothelium Corneum Gigeriae Galli ~ If it is skin, as far as I know, it can only be used as medicine in Northeast China ~ It is a good thing ~ Endothelium Corneum Gigeriae Galli is peeled off from Endothelium Corneum Gigeriae Galli ~ Dry in the shade and prepare with fire ~ Crush it with a rolling pin ~ Take it with boiling water to treat stomach cold and stomachache ~ kidney calculi ~ Gallstones ~

Noodles and other staple foods. Standard flour is rough, usually black with skin. Generally suitable for frying oil cakes, baking sesame cakes and making shortcakes. Low-gluten flour is generally used to make cookies and cakes, while high-gluten flour is used to make bread, because bread needs constant kneading to be delicious. ), baking powder, pepper, seasoning: salt.

1.200g flour and vegetable oil are kneaded into dry pastry, and kneaded repeatedly to make a dough, which is pastry.

2.250 grams of flour and 3 grams of yeast are mixed with water to form a semi-dough, and the hardness is the same as that of dry cakes.

3. Wrap the dough with fermented dough, wrap it tightly, roll it into pieces, roll it up, add syrup, flatten it with sugar stuffing, wrap it tightly, roll it into cakes and fry it.

Wash the blanched water with 18 spice, then stir-fry and grind into fine powder. Specifically,100g of flour, 4g of salt and 4g of18g of spice are evenly mixed, and130g of edible oil is burned and cooled to about 120 degree.