Hand-torn bag
By LexieVolkman
Ingredients: salt,butter,eggs,white sugar,flour,water,baking powder
Recipe Recommendations
- sweetening
- burn
- several hours
- ordinary
Steps for Hand-torn bag
1
Prepare all the ingredients, including 45g of butter in the refrigerator first to avoid melting
2
In addition to the butter, knead into a smooth dough, then add 15G butter and continue kneading until a thin film can be formed. Place it in the refrigerator and chill for ten minutes and roll it out to a size that covers the butter.
3
Roll out 45 grams of butter into a square that can be wrapped in the dough
4
Wrap the butter and roll it into a rectangle, then fold it three times, rotate it three times by 90 degrees three times, place it in the refrigerator and refrigerate for 15 minutes and continue folding it three times. This is done so that the butter and dough do not overlap, otherwise there will be no hand-tearing effect.
5
Cut the rolled dough vertically and divide it into two portions
6
Stack the dough cut vertically and arrange the cut upwards into an M shape
7
Put in a six-inch heart-shaped cake mold
8
Leave it in a warm place to ferment twice as large
9
Put it in the preheated oven and heat it at 190 degrees for 15 minutes.
10
The roasted hand-shredded bag smells so fragrant!