Leavened Shortcrust Pastry

Name: Leavened Shortcrust Pastry
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 600 g Flour; 2 g Yeast powder; 100 g white sugar; 100 g Corn oil; 260 g warm water

Leavened flatbreads wrapped around a rich oil-flour paste, pan-fried until the exterior turns crisp and golden while the layered interior stays airy, soft and delicately sweet.

30 minNewMedium Staple Food Griddle Sweet

Instructions

1
400 grams of flour, add warm water and yeast powder, knead into a smooth, soft dough, cover with plastic wrap and let it ferment.
2
200 grams of flour, add corn oil and sugar, mix evenly, and the pastry is ready.
3
Let the dough ferment until it is more than twice its original size.
4
Take out the dough, knead it evenly, and then divide it into small dough portions evenly.
5
Take a portion of dough and roll it out, then add an appropriate amount of lard.
6
Wrap it tightly like wrapping a bun.
7
Place the side with folds facing down, make them round, and complete them one by one.
8
Then roll it into a round cake and roll it up from one end.
9
Follow this method to complete everything.
10
Next, continue rolling it out along the length and then roll it up.
11
This is the rolled uncooked puff pastry.
12
Take a piece of raw dough and gently roll it flat.
13
Place it in the electric griddle to cook.
14
Cook on both sides until slightly yellow.
15
Cook them all one by one.
16
Transfer from the pot to a plate, and it’s ready to serve and enjoy.