The temptation of folding quilt with pain and happiness(tong bing kuai le zhi die bei zi de you huo fa feng shao bing )

The temptation of folding quilt with pain and happiness

Introduction:

"Melaleuca pastry is something you want to make as soon as you come into contact with baking. I didn't expect that it would take two years to drag on. Sometimes I think that people's inertia is really terrible. Although I didn't make a thousand layer pastry, bear made it himself once. Maybe it was because he just bought an oven and felt that baking was amazing, so he wanted to have a try. Now he can't remember what he made at that time, but he can still eat it. I remember a sentence in Jun Zhi's book that thousand layer pastry is a compulsory course for baking lovers. Although this sentence has always been in my mind, I have been lazy to implement it. When I think of folding quilts, it's really big. What's more, it's so easy to buy ready-made egg tarts now. Looking at the newly bought butter, I suddenly have the impulse to make pastry. As a baking enthusiast, I should try everything, not to mention the pastry that little bear likes. As long as I make the pastry, I can make a lot of delicious food, so take action. Although the shape of the roll is not very standard rectangular, the final product is generally satisfactory, and the taste is also very good. It is used to make a cottage version of fafeng pancake with bacon, eggs and lettuce. It tastes rich and distinct. It's really delicious. "

Production steps:

Step 1: pour flour, sugar and salt into a large bowl and add softened butter.

Step 2: add water, knead into a smooth dough, put it in a large bowl, cover it with plastic film, and refrigerate for 20 minutes.

Step 3: cut the butter into thin slices and arrange it in the fresh-keeping bag.

Step 4: roll the butter into even thin slices with a rolling stick. If the butter feels softened, put it in the refrigerator to make it hard again.

Step 5: take out the loose dough and roll it into a rectangle, which is about three times as long as butter. Just a little wider, I think it's too wide.

Step 6: tear off the fresh-keeping bag of butter, put it on the dough, cover the dough from left to right, cover the butter, and press the joint.

Step 7: rotate the patch 90 degrees, roll it into a rectangle again, and fold one end of the patch toward the center, as well as the other side.

Step 8: fold in half again, so that the first round of folding is completed.

Step 9: sprinkle some dry powder on the folded dough, put it in the fresh-keeping bag, and refrigerate for 20 minutes.

Step 10: take the loose dough out of the refrigerator and repeat steps 7-9 for 3 times. Finally, roll out the dough and the pastry is ready.

Step 11: cut off the irregular corners, then cut them into the size you like, brush a layer of egg liquid on them, sprinkle with sesame seeds, and bake in the oven.

Step 12: fold the baked pastry in half, put bacon, eggs and lettuce in the middle, and squeeze it into the salad dressing to make it super delicious.

Materials required:

Low powder: 220g

High flour: 30g

Butter: 40g

White granulated sugar: 5g

Salt: 2G

Water: 122g

Butter (wrapped in dough): 160 G

Sesame: right amount

Bacon: right amount

Eggs: right amount

Lettuce: moderate

Salad dressing: right amount

Note: raw materials: low powder 220 g, high powder 30 g, butter 40 g, sugar 5 g, salt 2 g, water 122 g, butter 160 G (wrapped in dough) baking: oven middle layer, 200 degrees, 20 minutes ingredients: Sesame bacon egg lettuce salad sauce salt 1, knead dough water do not pour in one time, the original formula is 125 g, I finally used 122 g or so. 2. The original formula of the butter used for wrapping was 180g, because I didn't weigh the butter when I arranged it. It was weighed after the final arrangement, about 160g. 3. During operation, remember to sprinkle dry powder to avoid adhesion. 4. Finally, the thickness of rolled dough is about 3mm. 5. If you are not in a hurry, you can put it in the refrigerator or refrigerate it. If it is refrigerated, you can take it out directly when you use it. If it is frozen, you can use it after it is softened.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Tong Bing Kuai Le Zhi Die Bei Zi De You Huo Fa Feng Shao Bing