Vanilla butterfly cake(xiang cao hu die su )

Vanilla butterfly cake

Introduction:

"In winter, you can eat yourself a little fatter. Anyway, once you wear your coat, you can't see the meat growing like crazy. Of course, it's not about me. This one is for my sister. My sister's weight is only two-thirds of mine, so she really doesn't worry about growing meat when she eats such snacks. And I'm really a little afraid. I'm afraid that when I make snacks, I'll smell meat. However, after the vanilla butterfly is crisp out of the box, the charming appearance makes me really infatuated with it. When I was struggling to eat, my baby Dad took a piece and put it in my mouth. Well, it's really a sin, but to tell the truth, this cake is really delicious. Friends who like it can refer to it. This biscuit as long as grasp the matching of butter slices, the number of fold dough, you can make this biscuit point delicious and good-looking oh. If you send it to friends you like first, you can collect it. "

Production steps:

Step 1: prepare butter, water, low powder, a little salt.

Step 2: mix all the ingredients together.

Step 3: draw evenly with chopsticks.

Step 4: put the ingredients in the fresh-keeping bag.

Step 5: knead until the dough is smooth, wake up slightly, and then press until it is flat.

Step 6: wrap the butter in it.

Step 7: after sealing the dough, cover the dough with a fresh-keeping bag.

Step 8: press again until the dough is flat.

Step 9: fold it again and place it with the mouth down.

Step 10: fold the dough four times and flatten it. When folding, you can wake up properly, which can make the dough better crisp.

Step 11: prepare white granulated sugar and vanilla extract.

Step 12: after the final pressing, sprinkle vanilla essence and sugar on the surface. The dosage can be decided according to personal preference.

Step 13: fold the two sides in half, roll the two sides and refrigerate for half an hour. If it is baked the next day, it can be stored in the refrigerator.

Step 14: take out the frozen dough and change the knife to swing the plate.

Step 15: into the oven, select the biscuit worker key position, 185 degrees baking for 25 minutes. Finally, pay attention to the coloring.

Step 16: a vanilla butterfly cake is done.

Materials required:

Flour: 250g

Softened butter: 40g

Water: 120g

Fine salt: 1g

Flaky butter: 175g

Vanilla extract: moderate

White granulated sugar: right amount

Note: the choice of butter should pay attention to its hardness and softness, not too soft or too hard, too soft is not good for shaping, too hard will crush the skin. The baking time is adjusted according to the performance of the oven. The amount of white granulated sugar depends on the taste of the individual.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xiang Cao Hu Die Su