Double butterflies
By VicentaLakin
I made a vanilla butterflies the other day. That's a good one. So some people said they wanted to eat, and I did a trick today, making a double butterflies, and it was still so beautiful, but it tasted even better. This is how we bake, and when we turn flour and foods like water into beauty, the joy in our hearts cannot be described in words. All we can do on the baking road is learn and retrace and then combine our preferences with a happy and sweet baking trip。
Recipe Recommendations
- flour 250 grams
- butter 40 grams
- qingshui 120 grams
- flaked butter 180 grams
- vanilla extract appropriate amount
- white granulated sugar appropriate amount
- cocoa powder appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Double butterflies
1
Materials used in the drawings。
2
Scrap water, block butter, flour, fine salt, mixed together。
3
We're going to mix it up。
4
And then we'll transfer the noodles to the fresh bags. Scratch to smooth, and wake up for backup。
5
Half of the flour is to be added to it。
6
It's a bit of a time-consuming thing to do to blend in. But the finished product tells me it doesn't affect the taste or the shape。
7
Put a piece of butter on it。
8
Collapse it and put it down。
9
The pressure is repeated four times。
10
It's also rubbing the pasta into a piece of butter, folding the pasta and waking it up。
11
And then press it to the surface。
12
A proper amount of white sugar and vanilla on the surface。
13
When the two folds are ready, the refrigerator will be frozen to hard stock。
14
Change the dough to a knife, set the plate, and spray the proper amount of white sugar。
15
Enter the oven at 185 degrees and make it 25 minutes。
16
This is the end of a twin-smelt butterfly。