Butterfly Cookies(hu die su )

Butterfly Cookies

Introduction:

"I believe everyone will like the crispy butterfly cakes."

Production steps:

Step 1: mix flour, sugar, salt and butter softened at room temperature, and add water.

Step 2: stir into flocs.

Step 3: pour into the bread maker, start the dough mixing process, and after about 5 minutes, the dough will be smooth.

Step 4: take out the dough, wrap it in plastic wrap and refrigerate for 30 minutes.

Step 5: during the dough relaxation period, take out the butter used to wrap the pastry, cut it into regular flakes as far as possible, place it into a rectangle, and cover both sides with plastic film.

Step 6: roll the butter into a rectangle (Anjia flake butter and block butter have color difference). If the butter becomes soft, refrigerate for a few minutes.

Take out the flour and roll it into a rectangular dough about 7 times lower than the butter.

Step 8: fold the left half of the patch to the middle.

Step 9: fold the right 1 / 3 of the dough to the middle, and pinch it tightly.

Step 10: rotate the dough 90 degrees and roll it long along the broken line.

Step 11: fold the left and right patches in the middle.

Step 12: fold the dough 4 times. Repeat steps 10, 11 and 12, fold the dough twice, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 13: take out the relaxed dough and roll it into a rectangle about 0.3cm thick.

Step 14: cut out the irregular parts.

Step 15: brush a layer of water on the surface and let it stand for 2 minutes.

Step 16: after the dough surface is sticky, sprinkle with a layer of sugar.

Step 17: roll both sides of the dough to the middle to form a symmetrical round roll.

Step 18: cut into small pieces 0.6cm wide with a knife.

Step 19: shape the butterfly pastry slightly and place it on the baking tray with oil paper, leaving a certain gap between them.

Step 20: sprinkle some sugar on the surface of butterfly cake.

Step 21: after the oven is preheated at 200 ℃, the middle and upper layers (the second layer above Changdi 30gs) are heated at 200 ℃ for 15 minutes, and the surface is slightly colored.

Step 22: cool it out of the oven and store it in a sealed box.

Materials required:

Meimei low gluten flour (for dough): 220g

Jinxiang high gluten flour (for dough): 30g

Butter (for dough): 40g

Soft white sugar (for dough): 5g

Water (for dough): 125g

Salt (for dough): 1 / 2 teaspoon

Butter (for pastry wrapping): 184g

White granulated sugar (for surface decoration): appropriate amount

Note: the thickness of 1.0.6cm is a little thin. Try 1cm next time. 2. After the dough is folded, the last 30 minutes of relaxation is a little long, which makes the dough a little stiff and cracks appear on the edge when rolling. Try to reduce the relaxation time next time. 3. The rolled part of butterfly crisp is a little tight, and the layering effect is not as good as the bottom. It should be looser next time.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hu Die Su