butterfly crisp
Ingredients: salt,low-gluten flour,butter,water,fine sugar,high-gluten flour,Marqilin
Recipe Recommendations
- low-gluten flour 220 grams
- high-gluten flour 30 grams
- butter 40 grams
- water 125 grams
- Marqilin 180 grams
- salt 1.5 grams
- fine sugar 5 grams
- sweetening
- baking
- several hours
- ordinary
Steps for butterfly crisp
1
Pour the flour into a bowl, add the white sugar and salt, and mix.
2
Add the butter softened at room temperature and rub it with the flour well.
3
Add water in portions and knead into dough.
4
Wrap in plastic wrap and place in the refrigerator for about half an hour.
5
Put Marqilin in a fresh-keeping bag and beat it with a rolling pin and roll it out into thin slices.
6
Remove the dough and roll it to be about 3 times the size of Marguerine. Take Mageline and place it in the middle of the dough sheet.
7
Fold the dough on one side towards the center, then fold the dough on the other side towards another time, and squeeze the surrounding edges tightly.
8
Rotate the folded dough sheet 90 degrees, roll it into a rectangle, and cover it in half.
9
Fold it into 40% like a quilt.
10
Put it in the refrigerator and refrigerate for 30 minutes. After repeating this three times, roll the dough sheet into a rectangle with a thickness of about 1.3 cm, and the layer of meringue is ready.
11
Cut off the irregular edges of the thousand-layer meringue, shape it into a rectangle, and brush the dough with a layer of water.
12
Wait a moment, until the surface of the melange meringue feels a little sticky, sprinkle with white sugar.
13
Roll up along the longer side and roll both sides towards the center.
14
Cut it into small pieces about 1CM thick, compress it when cutting, and tidy it up.
15
Preheat the oven to 200°, place the dough into a baking sheet and place it in the oven for baking.
16
Top in the oven for about 20 minutes.