Detailed illustration of 18 steps(qian ceng su pi gong lue shi ba bu zhou xiang xi tu jie )

Detailed illustration of 18 steps

Introduction:

"When it comes to crispy tarts and crispy pies, I love crispy tarts first. In addition to these, there are many delicacies that can be used in pastry, so if you like baking, you must learn how to make thousand layer pastry, which is also a required course in baking. It seems complicated, but it's not difficult. As long as you learn how to make a thousand layers of pastry, you will be able to cope with changes and bring more delicious pastry for yourself and your family. "

Production steps:

Step 1: get the ingredients ready.

Step 2: mix two kinds of flour, sugar and salt.

Step 3: soften 40g butter, add it to flour, mix it with hands and rub it into crumbs.

Step 4: then slowly add water, knead into a smooth dough, wrap it with plastic wrap, and put it in the refrigerator to relax for half an hour.

Step 5: divide 180 grams of butter into 4 parts, lay it flat, put it in the fresh-keeping bag, and roll it into a whole piece of butter with a rolling pin. Because of the pressing of the rolling pin, the butter will soften slightly at this time, and it will harden again after refrigerated for a while.

Step 6: take out the loose dough, put it on the table with a little powder and roll it into a rectangular piece with uniform thickness.

Step 7: then put the frozen hard butter in the middle of the dough. (the length of the dough is three times that of butter, and the width is slightly wider than butter)

Step 8: first fold the left dough over the butter, then fold the right dough over the butter, and then press the dough slightly to exhaust the air inside, so that the dough completely covers the butter.

Step 9: roll the battered dough into a regular rectangle again.

Step 10: fold up and down in the middle.

Step 11: continue to fold in half to make a 40 fold dough.

Step 12: put the 4-fold dough bag on the plastic wrap and refrigerate for 30 minutes.

Step 13: take out the loose dough.

Step 14: roll it into a regular rectangle again.

Step 15: fold evenly from both ends of the patch to the middle.

Step 16: continue to fold in half and complete the second 4% discount.

Step 17: repeat steps 13 to 16 to complete the third 4 fold, and then roll it into pastry. At this time, the thousand layer pastry is ready, which can be used to make all kinds of snacks.

Step 18: if you can't use up the pastry or don't use it at that time, you can sprinkle a little dry powder on the surface, roll it up and store it in the refrigerator. When you need to use it, take it out and let it stand at room temperature for a while. After the pastry is slightly soft, you can use it.

Materials required:

Low powder: 220g

High flour: 30g

Butter (wrapping): 180g

Butter (for noodle): 40g

Water: 110g

Sugar: 5g

Table salt: 2G

Note: 1: in step 5, put four pieces of butter together and roll them into pieces. The butter will soften slightly. Put them in the refrigerator for a while and they will be shaped. 2: In the process, the dough should be rolled into a more regular and complete rectangle as far as possible, so as to facilitate the wrapping and operation of butter. 3: It's very complicated. In fact, it's a relaxation after mixing noodles. After the butter is wrapped in, the first 4-fold is followed by relaxation, and then 2-fold is carried out. A total of 3-fold is enough. 4: If the pastry needs to be preserved for a long time, it should be frozen. There is a large demand in my family. It is usually eaten in two days, so it is refrigerated. 5: It's too hot to fold pastry or operate in an air-conditioned room.

Production difficulty: Advanced

Craft: Skills

Production time: one hour

Taste: other

Chinese PinYin : Qian Ceng Su Pi Gong Lue Shi Ba Bu Zhou Xiang Xi Tu Jie