Butterfly Cookies(hu die su )

Butterfly Cookies

Introduction:

Production steps:

Step 1: take out the skin and thaw it at room temperature

Step 2: sprinkle some flour on the table to prevent sticking, roll the skin of the flying cake slightly thin and large, and cut it into rectangle

Step 3: apply a layer of water

Step 4: after brushing, wait for two or three minutes. After the skin becomes sticky, sprinkle granulated sugar on the surface, preferably coarse granulated sugar.

Step 5: roll the leather from both sides to the center line

Step 6: cut the rolled leather into small pieces of equal thickness with a knife, arrange them on the tin foil, shape them slightly, put them into the preheated oven, and bake them at 200 ℃ for about 20 minutes until they are slightly golden.

Materials required:

Original cake skin: one piece

Sugar: right amount

Water: moderate

Note: 1, sugar can be sprinkled as much as possible, I sprinkle too little, eat up is not very sweet. 2. In order not to waste, I rolled the rest of the edge into a small snail shape, but there was no shape at all

Production difficulty: simple

Process: Baking

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Hu Die Su