Such a simple baked dessert in winter(dong ri li bian de ru ci jian dan de hong bei tian pin hu die su )

Such a simple baked dessert in winter

Introduction:

Production steps:

Step 1: add 40 grams of melted butter, sugar, salt water and water to the flour and mix well.

Step 2: make smooth dough, cover with plastic wrap and relax for 20 minutes.

Step 3: cut the butter into small pieces and spread evenly in the fresh-keeping bag.

Step 4: roll it into a seamless flat rectangle with a rolling pin.

Step 5: roll the relaxed dough into a rectangle 2-3cm larger than the butter shape.

Step 6: put the butter in the middle.

Step 7: fold on the right.

Step 8: fold on the left.

Step 9: use a rolling pin to remove the air.

Step 10: rotate in one direction and roll from the middle to the surrounding.

Step 11: roll it about 3cm thick, repeat step 7 and fold it three or four times.

Step 12: cut off the irregular edges.

Step 13: apply a layer of egg.

Step 14: sprinkle a layer of sugar. If you like the sweet taste, sprinkle more.

Step 15: roll up with both ends facing each other.

Step 16: cut into pieces about 7-8 cm thick.

Step 17: spread oil paper on the baking tray, brush with a layer of oil, and put in the cut pieces.

Step 18: put it in the middle of the oven and bake at 180 degrees for about 15 minutes.

Materials required:

Low concentrate flour: 220g

High concentrate flour: 30g

Fine granulated sugar: 5g

Butter mixed in flour: 40g

Butter: 180g

Water: 125g

Salt: 1.5g

Egg liquid: right amount

Sugar: right amount

Note: 1, now this weather butter at room temperature is not very good to melt, add butter in flour, you let it sit on hot water to melt. 2. Even spread and fresh-keeping bag of butter is also not very good, melt rolling seamless flat rectangular, you can also let him add heat on hot water, melt a little softer, and then roll, roll after refrigerated for 1-2 minutes. 3. After the relaxation of the dough rolled into dough, in addition to the length and height must be larger than the butter block, in order to wrap the butter block. 4. In the first fold, because the butter inside was thick and hard, and it was not easy to roll, a little oil might leak out. In fact, it doesn't matter. Now that the butter leaks out in cold weather, it is also solid. After several folds, it can be completely wrapped in, and the more it folds, the better it rolls out. 5. Roll up the powder on the rolled leather and put it in the refrigerator. It's not recommended to keep it in the refrigerator for too long. I feel it's not so fresh after three days. 6. When slicing, if it's too soft to cut, it can be frozen in the refrigerator for a while. 7. It's better to shape the cut pieces slightly by hand when putting them into the baking pan. 8. There should be enough space in the middle of each slice. The volume will increase a lot when baking. 9. The temperature and time of the oven can be decided according to your own oven. You can just color it.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Dong Ri Li Bian De Ru Ci Jian Dan De Hong Bei Tian Pin Hu Die Su