butterfly crisp
Ingredients: salt,low-gluten flour,you su,butter,water,fine sugar,high-gluten flour,Marqilin
Recipe Recommendations
- low-gluten flour 200 grams
- high-gluten flour 30 grams
- butter 30 grams
- you su 10 grams
- salt 1/2 teaspoon
- fine sugar a small spoon
- water 120 grams
- Marqilin 120 grams
- sweetening
- baking
- several hours
- ordinary
Steps for butterfly crisp
1
Mix the two flour, sugar, and salt well. Melt butter and pastry through water, add to the flour, stir slightly, and then add water in small quantities multiple times.
2
Use all your strength to knead the dough. The smoother it is, the better. It takes more than 5 minutes to knead it. After kneading it into a smoother dough, wrap it with plastic wrap and place it in the refrigerator for about 20 minutes.3
Take out the dough from the refrigerator, continue to knead it with all your strength until the surface is very smooth, roll it into a large dough sheet with a thickness of about 0.5 cm, preferably rectangular, and then start to fold the quilt. (No pictures of folding the quilt have been taken, please follow the steps of folding the quilt yourself, and it will eventually turn into square squares.) After folding the quilt, wrap it with plastic wrap and continue to place it in the refrigerator for half an hour.4
Marqilin is put into a fresh-keeping bag, punched and then rolled. It is basically a square sheet 0.5 cm thick.5
Take out the "quilt" from the refrigerator and continue to roll it into rectangular slices, three times the size of the Marquilin slices. Put the Marquilin slices in the middle, wrap them with dough sheets, continue to roll it into rectangular slices, and then follow the method of folding the quilt. Fold it up, and then continue to roll it into rectangular dough sheets with a thickness of 0.5 cm.
6
First, pat a little water on the dough sheet to make the surface of the dough sheet a little sticky and stick to the sugar. Start spreading the sugar evenly. I use large granulated sugar, which will taste better.
7
Roll it up from both sides to the middle without rolling it too tightly.
8
What it looks like when rolled up.
9
Cut it into small pieces one centimeter thick, adjust the shape, and weigh it whatever you want.
10
Lay tin foil on the baking sheet, brush it with a thin layer of olive oil, and then set the plate. After setting it up, brush another layer of water on the surface of the butterfly cake and sprinkle with some sugar to make it sweeter. Be sure to leave a gap of about 2 centimeters between the butterfly cakes, which will expand when grilled.
11
Preheat the oven to 200 degrees and bake for 20 minutes.
12
It's time to come out of the oven. Because I set the dishes more densely, it's very crowded. The original two butterfly shapes have squeezed the tentacles out of place.
13
It's too tight.
14
Can you tell it's a butterfly? The two whiskers were squeezed askew.