盒装到Boujee层压红龙虾饼干

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介绍:盒装到Boujee层压红龙虾饼干

About: Hi I'm PieBaby. I love hosting brunches, baking pies and gardening. Welcome to my Instructables page where everybody can be a kitchen siren.

Ouuh!! Say no more, boxed to boujee? Lamination? I don't know about you but I think you can fool anyone that you are one professional baker!

盒装面是我最喜欢的易于准备餐,我留在食品室里。他们有一个非常长的保质期,他们毫不费力。即使我喜欢这些易于准备的盒装烘焙食品,有时它们也会太快干燥。我发誓,饼干对干燥是臭名昭着的。一旦他们达到室温,它们就会成为一个艰难,易碎的冰球。并加热他们的意思,他们比以前更干燥。什么是女孩要做的?

第1步:这些是什么?

这些是由红色龙虾原始饼干混合制成的。它们已经预先定位,因此您不需要添加糖,盐或香料。根据盒子的说法,您真正需要的是3/4杯水和1/2杯切碎的奶酪为面团,1/4杯黄油加入大蒜调味袋后刷它后烧烤。

But if there's one thing I really want to improve on, is the moisture and flavor of this biscuit. Even though the ingredient list already said it contained some sort of dehydrated soybean enriched oil, the biscuits still have a dryness to them and isn't really buttery unless you just lick the tops.

为了解决这个问题,我申请了同样的秘密成分,我补充了自己的自制饼干。那种秘密成分是:希腊酸奶。酸奶甚至一点点,也有助于在室温下保持烘焙产品的湿度。黄油层压极大地放大了黄油味,给了你美丽的层,你可以脱皮。

第2步:您需要的成分

原料:

1盒红色龙虾原装饼干混合

1/2 cup of milk

2 tablespoon of Greek unsweetened yogurt

1/2 cup of shredded cheese, blitz to finer bits

1/4杯切碎的香葱/葱

1/2 teaspoon of baking powder*

*如果没有发酵粉,你可以省略它,因为混合物已经有一些疯狂的代理。但如果你喜欢我,喜欢一个大饼干,有点额外不会受伤。

Beurrage (Butter slab):

1.5盐渍黄油(12汤匙)

Butter finishing:

4汤匙盐黄油

Garlic seasoning pouch (that comes with the mix)

Step 3: Make Your Beurrage

你会需要:

A large/medium Ziplock bag or Parchment paper

Rolling Pin

方向:

将剪切1汤匙立方体的黄油放入一个Ziplock袋中的3次矩形。或者,您可以使用羊皮纸或蜡纸或塑料包装来包装你的黄油。

Close the zipper end and leave about an inch gap so the air can escape.

使用擀面杖,按下黄油,使其成为整个矩形。

将黄油放在冰箱里面,冷却一点。

Step 4: Prep Your Cheese and Yogurt Milk

In a food processor, blitz the cheese into finer bits. This will ensure that no large chunks of cheese falls off during the lamination process. Set aside.

Next, mix your greek yogurt and milk together until no visible lumps can be found. Set aside.

第5步:做你的面团

Pour your biscuit mix into a mixing bowl. Then add in your baking powder, cheese, chives and yogurt milk.

第6步:混合和揉捏

使用叉子将干成分与湿成分混合。一开始,面团会令人难以置信的毛棒。一旦面团汇集,你就可以开始使用你的手。

Gently fold the dough together and knead it gently.只是揉搓它变成球,但不要过度揉搓它,好像它是面包。在揉捏会使饼干很难。

Step 7: Rest

Once turned into a ball,让你的面团休息15分钟and cover the bowl with a cling wrap to prevent drying.

(这将是洗漱的好时机)

Step 8: Prep Your Lamination

Remove your butter slab from the fridge and let it thaw out.

You want your butter to be soft enough that it can bend without breaking in chunks.

Step 9: Roll Out Your Dough

面粉你的工作表面和擀面杖以防止粘附。

然后将你的面团擀成一个大矩形,足以缠绕在矩形的黄油板上。

Before you place your butter slab, ensure that it is soft enough to bend, so it won't cracked when rolled.

Step 10: Package It

Place your beurrage in the center and then fold the dough to cover it.

Pinch the seams and the sides so no butter can escape.

Step 11: Tri-fold

Roll out your dough gently till it is about 1cm thin and an even rectangle.

Then fold it like a letter. One over the other.

通过纵向滚动重复。

Once again fold it like a letter.

You only need to tri-fold it twice.一旦完成,将其转移到平坦的表面上并用樱桃包装包裹,以防止干燥。让它休息并冷却15-20分钟,直到准备好切割。

第12步:切成碎片

This recipe will yield 8 biscuits total.

一旦你准备烘烤。从冰箱中取出面团,让它在室温下静置5分钟或直至黄油软化一点。你让它坐在冰箱里的时间越长,你必须解冻并软化面团板。不要试图滚动硬脆面团,或者你冒出破碎面团和黄油层。如果发生这种情况,黄油在烘烤时会过度泄漏,并且饼干将不均匀地烘烤。所以,过度解冻的是最好的。

让我们继续,

把你的面团推入一个矩形9.5 inches in length, 6 inches in wide and 1/2 inch in height.



Step 13: Trim and Slice

修剪你的方面在一个干净的切割中.Try NOT TO DRAG刀子,这将拉开美丽的层。

切成8个相等的碎片。

第14步:看看那些层!

When your butter is at the right temperature, it will roll out evenly in between the dough.

如果你有粗糙的黄油碎片,那就没关系,它仍将在烤箱中膨胀,并制作美味的黄油饼干;)

Step 15: Place on Pan

将羊皮纸放在烤盘上。

将冰箱中的碎片冷却5分钟,再次硬化黄油。在将它们放置在一个非常热的烤箱内,你想要一个非常冷的黄油和面团。温度的激烈变化导致黄油迅速蒸汽并立即吹饼干。


*这也是制作方便饼干的好时机!如果你想在第二天或周末做到这一点,只需在平底锅上冻结它们。一旦冷冻,将它们放在冰柜校样包或容器内。

第16步:预热烤箱并使你的大蒜黄油

Preheat oven to 400 Fahrenheit.

在预热时,将剩余的4汤匙黄油与大蒜调味袋一起加热。融化和混合,放在一边。

第17步:刷和烘烤

用熔化的大蒜黄油刷掉冷饼干的顶部。

然后在400华氏度烘烤15-16分钟,直到金棕色。

Step 18: Voila!

看看这些都出来了美丽!

用更多的大蒜黄油刷它们,立即用一些炸鸡,辣椒粉或当天的一餐。这些饼干是如此的黄油,你甚至可以自己吃它们!

Do not worry if they plop over to the side like mine did. These rise so well in the oven, naturally gravity has to take over, and yet they still taste amazing!

重新加热:放在微波炉或air-fryer。为microwaves and air-fryer, just heat them at 350 for 1-2 minutes, do not burn them. For an oven, reheat your oven and warm them up for 5-8 minutes at 350 Fahrenheit.

面包师的注意事项: These biscuit will naturally be tall when it's freshly out from the oven. As it starts to cool, they will deflate a little because naturally all the hot steam inside the biscuit has been evaporated,And that's completed normal, even though the height shrunk a little, the buttery flavor and moisture content will remained :)

第19步:

Bon appetit!

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    14 Comments

    0
    rozzieozzie

    16 days ago

    Just brilliant! I thought just making the box mix was good, but your version looks delicious! Thanks for a great way to make a biscuit that is more moist..

    0
    piebaby89

    16天前回复

    Thank you RozzieOzzie! I appreciate it, there's something about Red Lobster biscuit that is so addictive, especially when we eat it fresh at the restaurant :D

    0
    雷奇斯歌

    6天前回复

    如果你曾经饶恕那个Gabrial Iglasius视频,他说他疯了,因为他的儿子没有申请红龙虾的工作,因为他想要Biscuts。

    0
    MEARENEER.

    9天前

    恭喜!伟大的指导,我现在饿了!

    0
    piebaby89

    9天前回复

    谢谢meakereer!

    0
    gtbates1

    9天前

    eleouwele loouwks goude

    0
    gtbates1

    9天前

    uge nouwe eye ame houngriey

    0
    html90

    13 days ago

    Great ! thank you !Its look deliciouse

    哇哇哇哇哇哇哇哇哇哇哇哇哇哇哇哇哇哇

    0
    piebaby89

    15天前回复

    谢谢你这么多杰西!:D <3

    0
    火花大师

    16 days ago

    Make 3-4 times as much as you need, use only the best looking for the guests, then


    EAT ALL THE UGLIES!

    0
    piebaby89

    15天前回复

    Haha! You know my secret Spark Master!! ;)

    0
    Samuelx3.

    Question16 days ago

    这是一个基本的红龙虾泡芙糕点吗?如果它炒了,我想知道它看起来像什么......

    0
    piebaby89

    Answer 15 days ago

    Hmm sorta! But puff pastry is more crispy and crunchy with thin layers of flakes, while these biscuits are more like a croissant! More doughy in nature (before baking) and breadier once baked. If you are adventurous enough, you can shaped them into a croissant! Red Lobster Croissant :D