Have you ever wandered the streets and alleys and been fascinated by the enticing golden and fragrant pretzels? Every time I bite into it, the crispy crust gently crumbles between the lips and teeth, and the aroma of salt and pepper instantly fills the entire mouth, and the satisfaction is indescribable! Now, here's the good news! With just two tips, you can easily replicate this delicious taste at home and let your family and friends enjoy this taste of happiness!

Ingredients:

Gluten flour, salt, cooking oil, warm water, pepper powder, pepper powder

Specific practices:

40. Today I will share with you a very simple method of pretzel, which is characterized by a crispy taste, and a bite will drop the slag, I will explain it in detail. First of all, we prepare 0 grams of high-gluten flour, add three grams of salt to increase gluten, add 0 ml of cooking oil, raw oil or cooked oil, 0 ml of warm water, stir while pouring, stir into a dough flocculent, we start to knead it into a soft and smooth dough, about 0 to 0 minutes, and then we cover it with plastic wrap and seal it for more than 0 minutes.

75. Next, let's make dry puff pastry, 0 grams of flour, add 5 grams of salt, add 3 grams of Sichuan pepper powder, a little pepper, and 0 ml of cooking oil.

3. After stirring well, we pour it on the cutting board, the next step is to rub the puff pastry, like this with the palm of the hand to rub the puff pastry more delicate, the more delicate the puff pastry is easier to roll out, and it is not easy to break the crisp when rolling.

12. We put the awakened noodles directly on the board and knead them into long strips, do not knead, if the kneading dough is gluten-free, its ductility is not good, and the next 0 to 0 dough agent.

5. Next, we roll the puff pastry noodles into long strips, and roll the puff pastry noodles round with the same amount of dough as the dough.

6. Then we tidy up the dough a little by hand, knead it into a dough with a thick middle and a thin edge, wrap it in puff pastry, turn the mouth with the wrapping method, and then turn it slightly to make the surface more flat.

3. Next, let's open the puff pastry, roll out the dough from the middle to both ends, be sure not to roll back, so that the puff pastry is not easy to even, and then fold 0 folding, and roll it out from the middle to both ends again.

8. Pay attention to the edge must not be rolled hard, so that it is easy to squeeze out the puff pastry, cover with plastic wrap and relax for five minutes to prevent the epidermis from drying out.

9. Then fold their four corners in half, turn the tiger's mouth to close the circle and roll thin, so that the green blank of the cake is done, you can also do not need to make a circle, just roll it into a square, the thinner the level of the cake, the crispier the taste of the shortbread will be.

10.我們起鍋開小火，油溫微熱，正面朝下下入餅坯，一定要不要油溫過高下鍋，因為這個餅層次特別的薄，如果油溫過高下鍋表面立馬就會變糊，烙至底面微黃我們翻面，烙至另一面微黃，我們再次翻面，用最小火慢烙，反覆翻面，大約烙至6到8分鐘左右，表皮酥脆即可出鍋。

11. If you like to eat a more crispy texture, you can turn off the heat and put the shortbread in the pot to bake for a while, and dry the water.