butterfly crisp
Ingredients: salt,high-gluten flour,butter,white sugar,flour,water,sugar
Recipe Recommendations
- high-gluten flour 250 grams
- butter 40 grams
- salt 1 grams
- white sugar 5 grams
- water 120 grams
- flour appropriate amount
- sugar a little
- sweetening
- baking
- half an hour
- ordinary
Steps for butterfly crisp
1
Cut 40 grams of butter into dices.
2
Mix butter and flour, rub with your hands until there are no butter particles, then add sugar and salt, add water, knead into a dough, wrap the dough with plastic wrap, and soak at room temperature for 20 minutes.
3
Put a thin powder on the chopping board and use a rolling pin to shape the butter into rectangular slices 1.5 cm thick.
4
Roll out the dough into a rectangle, the width should be the same as the width of the shaped butter and three times the length of the butter. Place the butter in the middle and wrap the dough sheet on one side in the butter.
5
Fold the dough sheet on the other side, and then pinch the upper and lower ends to death.
6
Roll out the dough sheet until it is 1.5 cm thick, then fold it in four like a quilt, wrap it in plastic wrap and place it in the refrigerator for 15 minutes. Repeat step 4 twice more... Refrigerate twice for 20 minutes. The layer of meringue dough is ready and placed in the refrigerator to refrigerate.
7
Roll out the thousand-layer meringue dough taken out of the refrigerator into a rectangular sheet with a thickness of 0.5 cm, cut off the uneven edges, sprinkle with a layer of sugar on the surface, then roll up from both sides of the dough to the center into an eye-shaped roll, and place it in the refrigerator. Freeze for 20 minutes to fix the shape.
8
Remove the shaped dough roll from the refrigerator, cut it into 0.6 cm thick slices, sprinkle with sugar on the surface, and drain it into a baking sheet.
9
Preheat the oven to 180 degrees C, place in the middle layer and bake until the surface is golden brown, about 10 minutes.