Pu's school
I referred to the famous Junzhi's prescription, and I made some changes myself, because there are some things I don't have.
Recipe Recommendations
- low-gluten flour 220 grams
- butter 180 grams(裹入用)
- fine sugar 80 grams
- salt 1.5 grams
- water 125 grams
- animal whipped cream 180 grams
- milk 140 grams
- egg yolk of 4
- low-gluten flour 15 grams
Steps for Pu's school
1
Preparation of egg tart water: Mix the light cream and milk, add fine granulated sugar and condensed milk, heat and stir until the granulated sugar dissolves. After cooling until it is not hot, add egg yolk and low-gluten flour, and stir well.
2
raw materials.
3
Making meringue: Mix flour, sugar and salt, place 40 grams of butter at room temperature to soften it, and add it to the flour.
4
........5
Knead into a smooth dough. Wrap in plastic wrap and place in the refrigerator to chill and relax for 20 minutes.
6
Cut 180 grams of butter into small pieces, place them in a crisper bag, and use a rolling pin to press the butter into a large piece of uniform thickness.
7
Remove the relaxed dough and roll it into a rectangle, about three times the width of the butter slices and slightly wider than the length of the butter slices.
8
Place the butter flakes in the center of the rectangle. Turn one end of the dough over to the center and place it over the butter sheet. Place the other end of the dough over so that the butter sheet is wrapped in the dough.
9
Roll it into a rectangle again. Fold it again, then place it in the refrigerator and relax for 20 minutes, roll it into a rectangle, fold it again, and repeat 3 times.
10
Roll the prepared meringue into rolls.
11
Cut a piece and place it in a 6-inch cake mold to smooth out.
12
Pour in 7 minutes of tower water.13
Preheat the oven to 220 degrees for about 25 minutes.
14
The taste is not bad.