Butterfly Cookies(hu die su )

Butterfly Cookies

Introduction:

"The remaining thousand layer pastry dough can also be used to make some butterfly pastry. It's just that the size is obviously much smaller than usual. It can only be mini. Maybe it doesn't need to be so tight? Layers of crispy, as if all crowded together, it does not look so layered. It's oily when it's roasted. It's really high oil food. It's a bit of a thrill to see how oily it looks. How much fat will you gain if you take this bite? "

Production steps:

Step 1: Materials

Step 2: cut the pastry into 6 cm long pieces

Step 3: expand

Step 4: clean the surface

Step 5: Sprinkle with sugar and spread evenly

Step 6: roll both ends to the center

Step 7: until you meet

Step 8: cut into 6 cm thick slices

Step 9: arrange the shape and put it into the baking tray

Step 10: put in the oven, middle layer, 180 degrees up and down, bake for about 15 minutes

Step 11: the surface is golden, and it's out of the oven

Materials required:

Melaleuca pastry: 1 piece

Water: moderate

White granulated sugar: right amount

Note: Biscuit size and thickness can be adjusted as you like, but baking power and time should also be adjusted. Pay attention to the tightness when rolling the surface piece, not too loose or too tight.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Hu Die Su