Almond Crown

1

Butter cut small blocks of room softened。

2

Add flour, salt, slowly pouring into water。

3

Scratch the face of the face and cover the membrane freezer for more than an hour. (Faces rubped as little as possible, less cramps)

4

The noodles were taken out and the tungsten was wrapped in butter of two thirds of the length of the face; the 3/1 of the upper part of the face covered half of the butter。

5

And fold 3/1 of the lower face and tighten the perimeter。

6

Folded face, rotated 90 degrees, grew squares, covered folds, so done。

7

Refrigeration in the refrigerator for 30 minutes, with repeated tumbling and folding steps, for a total of five times。

8

After the last 30% discount, the freezer thawed for at least two hours. (As much as you need)

9

Noodles are cut out in two。

10

THE RECTANGULAR SHAPE OF THE ZIRCONIUM IS APPROXIMATELY 4MM THICK, AND THE CONTOUR LASAGNA OF 21CM IN DIAMETER IS TRIMMED AND REFRIGERATED。

11

Soft butter mixed with sugar powder。

12

Add egg fluids in fractions。

13

It's evenly mixed, i.e. creamed almonds。

14

take out the lasagna, crush the traces with a bowl of 15 cm in diameter, and put them in butter almonds, slightly in arc。

15

The skin around the lacerations is coated with an egg fluid covering the top with another layer of soccer, which binds to the pie skin; the pie skin is cut into flowers。

16

With a sharp knife, a radiation-like graft is drawn on the surface, a small hole is punctured at the centre of the graft and heat is emitted during the roast; the surface is coated with egg fluid, which is frozen in the refrigerator for more than two hours。

17

The pie is taken out of the oven, which is preheated at 200 degrees, in the middle, up and down, and which is bloated for about 20 minutes, turning to 180 degrees and about 20 minutes。

18

Just get out of the oven and brush the syrup while it's hot。

1. Although making puff pastry might lead to failure for beginners, it is the foundation of pastry making and something no baking enthusiast should skip. The principle of puff pastry lies in enclosing fat within the dough and folding it repeatedly (commonly known as "folding a quilt"), creating hundreds of layers of dough-butter-dough. During baking, the moisture in the dough vaporizes under high heat, and the dough expands under the impact of steam, forming distinct, fragrant, and crispy layers. Therefore, the main challenge in making puff pastry at home is the folding process. 2. It is not recommended to use margarine to make puff pastry. Although margarine does not melt as easily as butter and makes the process much simpler, the resulting puff pastry cannot compare to that made with butter in terms of texture or health. In commercial mass production, butter is rarely used because it is hard to control, difficult to work with, and expensive. However, for home baking, the priority should be the joy of DIY and healthy eating. 3. Resting involves letting the dough stand to relax, allowing it to stretch so it can be rolled out easily without shrinking. It is not necessary to rest after every single fold; this should be determined by the condition of the dough. If the dough is easy to roll out, you can fold twice consecutively before resting. However, if the dough is difficult to roll out or the butter has softened and started to leak, it needs to be refrigerated to rest immediately. 4. Once the puff pastry is made, you can sprinkle a layer of dry flour on the surface (to prevent sticking after rolling). It can be stored in the refrigerator for about a week. When using, let it sit at room temperature for a while until the pastry softens. If longer storage is needed, it can be frozen for a month or even longer; simply thaw at room temperature before use.