Detailed explanation of layer meringue
By EmelieWill
When it comes to layer meringue, the first thing I think of is Portuguese egg tarts and meringue pie, because these are my favorites. In fact, in addition to these, there are many delicious delicacies, all of which can be used in meringue, so if you like baking, you must make a thousand layers of meringue. It may seem complicated, but it is actually not difficult. As long as you learn how to make a thousand layers of meringue, you can respond to all changes without changing and bring more delicious meringue snacks to yourself and your family.
Recipe Recommendations
- low-gluten flour 110 grams
- high-gluten flour 15 grams
- qingshui 60 grams
- white sugar 5 grams
- salt 1 grams
Steps for Detailed explanation of layer meringue
1
Prepare the ingredients.
2
Mix 2 flour, sugar, and salt.
3
After softening 20 grams of butter, add it to the flour and mix with the edge at hand until it becomes breadcrumbs.
4
Then add water, knead it into a smooth dough, wrap it with plastic wrap and place it in the refrigerator to relax for half an hour.
5
Divide 90 grams of butter into 4 portions equally.
6
Lay it flat and place it in a fresh-keeping bag.
7
Use a rolling mill to roll out into a piece of butter with uniform thickness. Because of the pressing of the rolling counter, the butter will soften slightly at this time, and it will harden again when refrigerated in the refrigerator for a while.
8
Remove the relaxed dough, place it on a chopping board sprinkled with a little flour, roll it into a rectangular sheet of uniform thickness, and then place a butter slice in the middle of the sheet. (The length of the dough sheet is 3 times that of butter and the width is slightly wider than butter)
9
First fold the left dough sheet on top of the butter, then fold the right dough sheet on top, and then press the dough sheet slightly to expel the air inside so that the dough sheet completely covers the butter.
10
Rotate the dough 90 degrees. (Because my panel is not big enough, if it is big enough, I won't rotate it)
11
Use a rolling stand to roll out into a more regular rectangular dough sheet.
12
Fold the dough sheet equally from both ends to the middle.
13
Continue to fold in half to form a 40% fold dough sheet. Put plastic wrap on the 4-folded dough bag and place it in the refrigerator and relax for 30 minutes.
14
Remove the relaxed dough.
15
Roll it into a rectangle again.
16
Continue to fold the dough sheets at both ends towards the middle.
17
Fold it in half again to complete the second 40% discount.
18
Repeat steps 14 through 17 to complete the third four-fold fold, and then roll it into a rectangular dough sheet. The layer of meringue is ready.
19
If the prepared meringue cannot be used up or is not eaten at the time, you can sprinkle a little dry powder on the surface, roll it up and place it in the refrigerator for refrigeration. When you need to use, take it out and let it sit at room temperature for a while, and wait until the meringue softens. Use.Detailed explanation of layer meringue Make Tips
Poetic Heart: 1: In Step 7, after rolling out the butter into slices with dispersed butter, it will soften slightly and set after placing it in the refrigerator for a while. 2: During the process, the dough sheet should be rolled into a more complete rectangle as much as possible. 3: It looks very complicated. In fact, it is just to relax after kneading the dough, fold it by 40% for the first time and then relax, and then fold it by 40% twice, for a total of 3 times. 4: If you need to keep it for a long time, just freeze it. I usually finish eating it within 2 days, so I freeze it.