Almond crisp, crisp strip - fold quilt
Introduction:
Production steps:
Step 1: mix the main ingredients and knead the dough to three smooth state. (because there is no butter, so butter 35 uses peanut oil. It's better to use butter!)
Step 2: about 20 minutes
Step 3: fold the sheet butter into the quilt
Step 4: if the oil melts in the middle and is difficult to operate, you can put it in the refrigerator and continue to operate when it is hardened. It doesn't matter if there's a little oil leak
Step 5: 3% off for 5 times
Step 6: take a part of the stacked dough and roll it into a large piece of about 2mm ~ 3mm. Brush with honey and sprinkle with sugar
Step 7: Sprinkle with almond slices, cut into pieces (with scraper), and transfer them to the baking pan with scraper
Step 8: 200 degrees, 18 minutes, out of the oven
Step 9: take another piece, roll it thin, brush honey, sprinkle sugar, cut it into strips and roll it up.
Step 10: 200 degrees for 18 minutes
Materials required:
Medium gluten flour: 250g
Salt: 5g
Butter: 35g
Water: 125g
Flaky butter: 150g
Note: if the oil melts in the middle and is difficult to operate, you can put it in the refrigerator and continue to operate after it hardens. It doesn't matter if there is a little oil leakage, as long as it doesn't affect the operation
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: salty and sweet
Chinese PinYin : Xing Ren Su Su Tiao Die Bei Zi
Almond crisp, crisp strip - fold quilt
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