Thousand layers of meringue dough

By VicentaLakin

Thousand layers of meringue dough

Recipe Recommendations

  • low powder 220g
  • high powder 30g
  • butter 40g
  • salt 1.5G
  • Wrap in butter 180G
  • fine sugar 5g
  • water 125g

Steps for Thousand layers of meringue dough

  • Make Thousand layers of meringue dough step 0
    1
    Mix the flour with sugar and salt, put 40g of butter at room temperature to soften, add to the flour mixture, pour in water, and knead into dough. Don't add all the water at once, but add it as appropriate based on the hardness of the dough. Knead into a smooth dough. Wrap in plastic wrap and place in the refrigerator to chill and relax for 20 minutes.
  • Make Thousand layers of meringue dough step 1
    2
    180g butter wrapped in
  • Make Thousand layers of meringue dough step 2
    3
    Put 180g of butter into a crisper bag
  • Make Thousand layers of meringue dough step 3
    4
    Use a rolling pin to press the butter into a large, evenly thick sheet. At this time, the butter will soften slightly and place it in the refrigerator until hardened again
  • Make Thousand layers of meringue dough step 4
    5
    Remove the relaxed dough and roll it into a rectangle
  • Make Thousand layers of meringue dough step 5
    6
    Ratio of butter slices to dough sheet: The length of dough sheet is about 3 times the width of the butter sheet, and the width is slightly longer than the length of the butter sheet.
  • Make Thousand layers of meringue dough step 6
    7
    Remove the refrigerated butter slices, tear off the plastic wrap, and place the butter slices in the middle of the rectangular dough sheet
  • Make Thousand layers of meringue dough step 7
    8
    Turn one end of the dough sheet towards the center and cover it over the butter sheet
  • Make Thousand layers of meringue dough step 8
    9
    Turn the other end of the dough sheet over too. This wraps the butter slices in the dough sheet
  • Make Thousand layers of meringue dough step 9
    10
    Squeeze one end of the dough sheet to death, and move your hand along one end of the dough sheet to the other end to expel the air bubbles in the dough sheet.
  • Make Thousand layers of meringue dough step 10
    11
    Squeeze the other end to death.
  • Make Thousand layers of meringue dough step 11
    12
    The dough sheet is rotated 90 degrees with the rolling pin and rolled into a rectangle again
  • Make Thousand layers of meringue dough step 12
    13
    Roll it into a rectangle
  • Make Thousand layers of meringue dough step 13
    14
    Fold one end of the dough sheet towards the center
  • Make Thousand layers of meringue dough step 14
    15
    Will fold one end towards the center
  • Make Thousand layers of meringue dough step 15
    16
    Then fold the folded dough sheet in half to complete the first round of 40 folds. Wrap the folded dough sheet with plastic wrap, and place it in the refrigerator to chill and relax for about 20 minutes. Repeat steps 14 and 18 twice to complete the process of 40% off 3 times
  • Make Thousand layers of meringue dough step 16
    17
    Roll out three rounds of 40% off dough sheets into rectangles with a thickness of about 0.3cm, which can be used to make various meringue snacks. The finished product can be used to make egg tart skins

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