Butterfly Cookies(hu die su )

Butterfly Cookies

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: sift the flour, sugar and salt.

Step 3: add 40g softened butter, pour in water, and add water slowly.

Step 4: knead into a smooth dough.

Step 5: after kneading, wrap it with plastic wrap and put it in the refrigerator to relax for 20 minutes.

Step 6: wrap 180g butter in the preservative film. After softening, roll it into a large sheet with a rolling pin. If the butter melts at the moment, put it in the refrigerator to make it hard again.

Step 7: take out the loose dough, sprinkle with dry powder and roll it to three times the length of the butter.

Step 8: place the butter slice in the center of the dough.

Step 9: fold one end of the dough over the butter slice.

Step 10: do the same at the other end.

Step 11: rotate the wrapped dough 90 ° to press one end to death, and then move from one end to the other to drive out the air in the dough. Then crush the other end too.

Step 12: roll the dough into a rectangle.

Step 13: fold one end of the dough toward the center. The other end also turns to the center. Finally fold the dough in half. This completes the first round of 40% off. Wrap in plastic wrap and refrigerate for 20 minutes. Relax the good patch, repeat step 13, a total of three rounds of four fold.

Step 14: after the last three rounds of folding, roll the dough into a rectangle and cut off the irregular parts.

Step 15: brush a layer of water on the pastry.

Step 16: wait two or three minutes, when the surface of the dough is slightly sticky, sprinkle with appropriate amount of sugar.

Step 17: roll the Melaleuca from both sides to the center along the long side.

Step 18: slice and reshape with a knife. Drain into a greased baking pan.

Step 19: preheat the oven at 200 ° for 10 minutes, put the baking tray in the oven, heat it at 200 ° for 20 minutes, and take it out when both sides are slightly yellow.

Materials required:

Low powder: 220g

High flour: 30g

Butter: 40g

Butter (for wrapping): 180g

Fine granulated sugar: 5g

Salt: 1.5g

Water: 125g

White granulated sugar: right amount

Water: moderate

Precautions: 1. The baking tray should be oiled in advance, or oil proof paper should be used to prevent the finished product from sticking after baking. 2. During baking, the thousand layer pastry will expand, so there should be a certain gap between each butterfly pastry on the baking plate.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Hu Die Su