The first time to fold quilts -- butterfly crisp
Introduction:
"Yesterday I saw someone fold quilts, which made me itch. I like them all the time, but I dare not buy them outside. I use margarine to make ghee, so I try not to eat all the foods with thousand layer ghee outside."
Production steps:
Step 1: mix flour, sugar, salt and 40 grams of butter, knead with water to make a smooth dough, refrigerate for 20 minutes, and roll into a dough three times the size of butter
Step 2: cut the butter into thin slices, put it together, wrap it with fresh-keeping film, knock it together with a rolling pin, average the thickness, put it in the refrigerator for a while, take it out, wrap it in the dough, fold it three times
Step 3: fold it three times, leave a gap at both ends and seal it to prevent butter leakage
Step 4: fold it three times, then fold it four times like a quilt
Step 5: I'm afraid the butter will leak, so after that, I put it in the refrigerator for about 15 minutes
Step 6: take out and roll it into dough, then fold the quilt as before, three times in total
Step 7: after the last fold, roll it into 0.3mm thick dough, roll both ends in the middle, and then put it in the refrigerator for a while
Step 8: cut into pieces less than 1cm thick and put them in the middle layer of the preheated 210 degree oven for about 20 minutes
Step 9: I used Jun's prescription, but I folded it one more time, a total of four times
Materials required:
Low powder: 220g
High flour: 30g
Water: 125g
Sugar: 30g
Salt: 2G
Butter: 40g
Note: 1. Don't worry when rolling, roll it gently. When there are small bubbles, I will prick it with toothpick to exhaust the air, so as to avoid breaking the skin and leaking butter. 2. Animal butter is easy to melt, so I will put it into the refrigerator every time and roll it later
Production difficulty: ordinary
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Di Yi Ci Die Bei Zi Hu Die Su
The first time to fold quilts -- butterfly crisp
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