I made some shortcakes at home. Why does it harden when it's cold?

Usually, we buy some cakes for our families to eat. We had two milk oatmeal cakes for breakfast, which were really delicious. Sometimes a bite of sugar cake will make you feel crisp and delicious. So we also want to make delicious cakes at home, clean and delicious. But when we often make candied cakes, sometimes the taste is not too crisp, and it will soften in an afternoon. In this regard, he also asked his friends' relatives and chefs how to make shortbread more crisp but not soft after a long time. The chef said that we just need to work harder on the above methods. Let's start with the whole process of shortbread.

Teach you to make your own shortbread. They are brittle and will not soften over time. I'll tell you everything.

The benefits of making sugar cakes

1. Sugar cakes are crisp, not soft.

I think one of the great advantages of this homemade shortbread making method is that the taste of the cake can be crisp. The usual practice is to use the existing ingredients at home, but it won't be like soft leather sold outside, so this is also a place worth recommending.

2. The method is simple and feasible.

To make this homemade cake, you only need to watch the exercise once to understand that the method of making this homemade cake is very simple.

Detailed steps of making homemade cakes.

[Required ingredients]

Ingredients: 320g of flour.

Accessories: Appropriate amount of cooking oil, a little white sesame, a little sugar and a little black sesame.

[Start making homemade cakes]

1. First, mix 200 grams of flour with about 30 ml of edible oil, and then we will use a little oil to mix the flour, so that the crisp cake will taste better.

2. The effect of making dough is as follows: Knead the dough evenly to make a slightly larger oily dough.

Next, we pour 50g hot oil into 80g flour, so that we can make a hot oil pastry.

In this way, we made pastry, and we put the pastry and the hot oil pastry together for later use.

5. Then we cover the dough with plastic wrap and wake it for about 20 minutes.

6. Put 40 grams of flour, white sesame seeds, black sesame seeds and sugar into a bowl, and then we stir.

7. Divide the oil surface and the hot oil pastry into small pieces. The small ingredients of oil dough are about twice as large as those of crisp dough. Teach you how to make candied cakes. They are brittle and will not soften over time. Practice tells you everything.

8. Roll the oil surface into a thin skin, and then we put the skin on it. Teach you how to make candied cakes. They are brittle and will not soften over time. Practice tells you everything.

9. After wrapping it, we roll it into strips, and then add some sugar and sesame stuffing.

10. Add hot oil to the pot. Then we put the cake on it and painted both sides with gold. The cake effect. Do you feel good?

Tips:

1. Cooking sugar cakes is skillful.

When making sugar cakes, you need to put them in the right place to make them crispy, so don't ignore the steps of making cakes.

There is skill in making sugar cakes and noodles.

When we mix dough, we need to wake up the pastry, which will make the pastry taste better, and the pastry and seasoning can be fully integrated to make the pastry taste better.