Soft and crisp(su song rou ruan xiao ke song )

Soft and crisp

Introduction:

Production steps:

Step 1: all the ingredients except the butter are mixed into the dough and fermented to twice the size.

Step 2: roll into a dough about 1.5cm thick; wrap in the dough and slice with a butter knife. Place the slices in the middle one third of the way without overlapping. Fold the dough in half on both sides, then roll it out again, fold it in half and roll it out again. Repeat three or four times.

Step 3: roll out the dough and cut it into long isosceles triangle as shown in the picture.

Step 4: cut like this.

Step 5: fold up to both sides like this.

Step 6: finally roll into such a song, shape and ferment to twice the size.

Step 7: brush the egg liquid, put it in the oven, 180 degrees for 10 minutes, and then take it out when the color is beautiful.

Step 8: finished product drawing - this kind of coloring is cute.

Materials required:

High gluten flour: 200g

Water: 80g

Yeast: two teaspoons

Egg: one

Sugar: 50g

Butter: 70g (for wrapping)

Note: 1, wrapped with butter 70g is the best, but this time adhere to low-fat, only about 40g butter, the effect is still very good, as long as do a few times more 30% off it! 2. It's difficult to roll the pastry. Be careful to prevent the butter from softening and leaking. The pastry will fail! But it's easy to be successful.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Su Song Rou Ruan Xiao Ke Song