Sweet butterfly cake(xiang tian hu die su )

Sweet butterfly cake

Introduction:

"In winter, it's the best time to make a thousand layer crispy quilt. It can save a lot of time, and it's not easy to break the crispy quilt. Butterfly cake is a special snack in Beijing. It is named for its shape like a butterfly. Its taste is crisp, crisp, sweet and delicious, with a strong fragrance of osmanthus

Production steps:

Step 1: mix flour, milk, sugar and salt.

Step 2: gently knead into dough.

Step 3: Add 20 grams of butter and knead to make a smooth dough. Cover with plastic wrap for 15 minutes.

Step 4: beat the 160 grams of butter bag into a square slice.

Step 5: roll the dough into long pieces 3 times larger than butter. Put the butter slice in the middle of the dough.

Step 6: wrap the butter in dough.

Step 7: gently roll the growth film. Fold it up like a quilt.

Step 8: let it stand for 10 minutes to relax. Repeat 2 times for 3 times. After 3 times, refrigerate for 10 minutes.

Step 9: roll the dough into a rectangle about 1.3cm thick.

Step 10: roll up from both ends of Melaleuca pastry to the middle at the same time. Refrigerate for 10 minutes.

Step 11: cut into pieces about 1cm thick and stack them in a baking tray.

Step 12: put into the oven 200 degrees, about 20 minutes, the surface is yellowish.

Materials required:

Flour: 200g

Sugar: 50g

Butter: 20g

Milk: 100g

Butter: 160g

Salt: 2G

Note: the finished green body. Stack on the baking plate, leave a gap in the middle, and then bake, butterfly crisp will expand. I just ignored that. The finished product is not very beautiful.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Xiang Tian Hu Die Su