onion fragrant butterfly cake
By VicentaLakin
Recipe Recommendations
Steps for onion fragrant butterfly cake
1
Add butter, eggs and appropriate water to make dough.
2
The hardness of the dough should be as soft as the hardness of the meringue oil. Wake up the kneaded water and oil noodles for a while and roll them out.
3
Wrap in meringue oil and roll into thin slices.
4
Fold the dough sheet in half on both sides.
5
Roll it out again and fold in half on both sides.
6
Cut the cut to see the increased crisp layer in the cross section.
7
Repeat this again for a total of three times, and cut open to see the fine crispy layer in the cross section. Use even force during rolling. Let the dough be awake for a while after each fold, release the strength of the dough, and then do the next rolling.
8
Cut the chopped green onion.
9
Sprinkle on the rolled dough and sprinkle with a little salt.
10
Cut it in the middle and roll it up to both sides.
11
Like making butterfly rolls, brush a little egg liquid in the middle, stack the two rolls together, and cut them into about 1 cm pieces with a knife.
12
Squeeze in the middle with your hand to form a butterfly shape.
13
Put the prepared butterfly crispy raw embryo into a baking sheet and put it into the oven to bake at 190°C.
14
Baked butterfly cake.
15
Crispy and delicious.