A hand gift that elders will like: [thousand layer Ruyi crisp](zhang bei hui xi huan de ban shou li qian ceng ru yi su )

A hand gift that elders will like: [thousand layer Ruyi crisp]

Introduction:

"Two days ago, my mother said that she was going to visit some uncles and aunts (my mother's classmates) on New Year's day and asked if I could make some snacks so that she could take them as hand gifts. Hearing this request, I was stunned for a moment, then instinctively nodded and said: "no problem ~ ~" after that, I reflected that I had promised a very difficult thing.. But the words have been exported, of course, can not be taken back.. I can do everything in front of my mother all day... (someone said: "this is called self incriminating Since it's a gift, it's natural to have a lucky look and a pleasing look. After some consideration, we decided on several kinds of pastry. We are going to make less pastry as samples. After my mother's approval, we will mass produce it. Today, we are making "Thousand Layer Ruyi pastry" or "Chinese butterfly pastry" in our home. It also has a name: "tight hoop curse crisp.".. Ha ha, in fact, the name is quite vivid, isn't it? Every time I see it, it's like seeing the "hoop curse" on the head of Qi Tian Da Sheng ~ ~ this time, I use the "big bag crisp" in Chinese pastry. In fact, the specific operation steps are similar to those of "Napoleon Melaleuca". Here we go ~ ~ (a is water oil skin material, B is pastry material, C is surface decoration material)

Production steps:

Step 1: prepare the materials of water, oil and pastry;

Step 2: mix the materials of water and oil skin, and mix them with chopsticks until there is no dry powder;

Step 3: knead the dough into smooth dough, wrap it with plastic film and refrigerate for more than 1 hour;

Step 4: mix the pastry materials, knead them into a ball, wrap them with preservative film, and relax for more than 1 hour;

Step 5: make the pastry into a square, roll the water oil dough into a square (or rectangle) whose side length is about 1.5 times that of the pastry, and place the pastry in the middle of the pastry;

Step 6: fold the four corners of the oilskin to the middle;

Step 7: after wrapping tightly, pinch the neckline tightly;

Step 8: roll the dough into a large rectangular piece;

Step 9: fold the two ends of the patch about 1 / 4 of the size in the middle;

Step 10: fold it in the middle again, similar to the way of folding quilt. Wrap with plastic film and refrigerate for more than 30 minutes;

Step 11: after the cold storage, take out the dough, turn it 90 degrees, and then press it gently with a rolling pin from the middle to both ends;

Step 12: roll out the dough from the middle to the four corners;

Step 13: fold again, wrap the plastic wrap and refrigerate for more than 30 minutes. This process is operated 3 ~ 4 times;

Step 14: after the last 4-fold and cold storage relaxation, take out the dough and roll it out again to form a large piece with a thickness of about 0.3 ~ 0.4cm;

Step 15: gently brush a layer of honey water on the surface of the dough (water is also available);

Step 16: Sprinkle granulated sugar, coarse granulated sugar is better;

Step 17: roll the dough from both ends to the middle, wrap it with fresh-keeping film and refrigerate for more than 1 hour;

Step 18: preheat the oven 190 degrees. Take out the dough and slice it with a sharp knife. The thickness is about 1cm;

Step 19: put the sliced Ruyi crisp in the baking tray with baking oil paper, and sprinkle a layer of granulated sugar on the surface, the coarse granulated sugar is better;

Step 20: put into the oven, middle layer, heat up and down, 180 ~ 190 degrees, bake for 15 ~ 20 minutes until the pastry layer stretches and the surface is colored, then take it out, cool and seal it.

Materials required:

Common flour: 225g (a)

Lard: 90g (b)

Low gluten flour: 180g (b)

Water: 90g (a)

Sugar powder: 45g (a)

Coarse granulated sugar: appropriate amount (c)

Note: 1. The water oil skin dough, as long as knead to the surface smooth, do not have to knead to the expansion state; 2. When the water oil skin dough wrapped the pastry, try to close to the pastry to wrap, do not include air; 3. In the process of folding the pastry, after each folding, it should be fully static, so as to avoid mixing and breaking the skin to the maximum extent. At the same time, we should pay attention to moisturizing and prevent the dough from being dried, which will easily break the skin; 4. I used the method of 4-fold crispness for 3 times. You can also use 3-fold to see if you like to adjust; 5. When folding, pay attention to leave a little space in the middle, so that it will be more flat when folding; 6. After each cold storage relaxation, first press the dough from the middle to both ends with a rolling pin, so that the soft and hardness of the pastry and the oil skin are as consistent as possible; 7. When rolling the dough into a large piece for the last time, the thickness is about 3 ~ 0.4cm, not too thick; 8. After the embryo of Ruyi crisp is rolled, it's better to refrigerate until it's hard, so it's easier to cut, and the knife edge will be clean; 9. The specific baking time and temperature should be adjusted according to the actual situation of the oven; 10. Because Ruyi crisp is very soft when it's just baked, it should wait until it's slightly cool before moving; 11. After the crust is cool, it can be eaten or dried Keep it sealed. It is recommended to keep it sealed for 1 to 2 days before eating. It tastes better!

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Zhang Bei Hui Xi Huan De Ban Shou Li Qian Ceng Ru Yi Su