Explain the thousand layer pastry in detail(xiang jie qian ceng su pi bu bian de su pi ying wan bian de dian xin )

Explain the thousand layer pastry in detail

Introduction:

"When it comes to pastry, the first thing I think of is Portuguese egg tart and pastry pie, because it's my favorite. In fact, in addition to these, there are many delicious, can be used in pastry, so like baking, there must be thousands of layers of pastry production. It seems complicated, but it's not difficult. As long as you learn how to make a thousand layers of pastry, you will be able to cope with changes and bring more delicious pastry for yourself and your family. "

Production steps:

Step 1: get the ingredients ready.

Step 2: Mix 2 kinds of flour, sugar and salt.

Step 3: soften 20g butter, add it into flour, mix it with hands and rub it into crumbs.

Step 4: then add water, knead into a smooth dough, wrapped with plastic wrap, and put into the refrigerator to relax for half an hour.

Step 5: wrap 90 grams of butter into 4 portions.

Step 6: lay it flat and put it in the fresh-keeping bag.

Step 7: use a rolling pin to roll a whole piece of butter with uniform thickness. Because of the pressing of the rolling pin, the butter will soften slightly at this time, and it will harden again after refrigerated for a while.

Step 8: take out the loose dough, roll it on the chopping board sprinkled with a little powder to form a rectangular piece of uniform thickness, and then put a piece of butter in the middle of the piece. (the length of the dough is three times that of butter, and the width is slightly wider than butter)

Step 9: first fold the left dough over the butter, then fold the right dough over the butter, and then press the dough slightly to exhaust the air inside, so that the dough completely covers the butter.

Step 10: rotate the patch 90 degrees. (because my panel is not big enough, if it's big enough, it won't rotate.)

Step 11: use the rolling pin to roll into a regular rectangular patch.

Step 12: fold evenly from both ends of the patch to the middle.

Step 13: continue to fold in half to make a 40 fold dough. 4 fold good dough bag on the plastic film into the refrigerator relaxation 30 minutes.

Step 14: take out the loose dough.

Step 15: roll it into a rectangle again.

Step 16: continue to fold the patches at both ends in the middle.

Step 17: fold in half again and complete the second 4% discount.

Step 18: repeat steps 14 to 17, complete the third 4 fold, and then roll into a rectangular patch. The thousand layer pastry is ready.

Step 19: if you can't use up the pastry or don't eat it at that time, you can sprinkle a little dry powder on the surface, roll it up and refrigerate it. When you need to use it, take it out and let it stand at room temperature for a while. After the pastry becomes soft, you can use it.

Materials required:

Low gluten flour: 110g

High gluten flour: 15g

Wrap in 90 grams of butter

Butter (for noodle): 20g

Water: 60g

Sugar: 5g

Salt: 1g

Note: 1: in step 7, after rolling the scattered butter into flakes, the butter will soften slightly, and it will be shaped after refrigerated in the refrigerator for a while. 2: In the process, the dough should be rolled into a complete rectangle as far as possible. 3: It looks very complicated. In fact, it is to relax after mixing noodles, fold the first 4 times after wrapping butter, then relax, and then fold 2 times, a total of 3 times. 4: If it needs to be preserved for a long time, it will be frozen. I usually finish it in 2 days, so it is refrigerated.

Production difficulty: Advanced

Craft: Skills

Production time: several hours

Taste: Original

Chinese PinYin : Xiang Jie Qian Ceng Su Pi Bu Bian De Su Pi Ying Wan Bian De Dian Xin