The making method of pastry(su pi de zhi zuo fang fa )

The making method of pastry

Introduction:

"This amount can make about 12 egg tarts, which is not very complicated. However, I will try a simpler method. If it is successful, I will share it with you

Production steps:

Step 1: weigh the butter and soften at room temperature.

Step 2: weigh the flour and add 40 grams of butter.

Step 3: crush with your hands.

Step 4: make small granules and add cold water with salt.

Step 5: stir well, mix well and form a ball, knead well.

Step 6: cut the top with a knife and refrigerate for about 1 hour.

Step 7: refrigerate the butter in a square bag for 30 minutes.

Step 8: take out the dough and roll it into a square slightly larger than the butter. Put the butter on the dough.

Step 9: hold the bag by hand, and the butter will not leak out.

Step 10: gently roll it with a rolling pin.

Step 11: fold one side like a quilt.

Step 12: put the other side up and repeat three times.

Step 13: the pastry is done successfully

Materials required:

Flour: 215g

Butter: 150g (wrapped)

Note: if the butter melts during dough folding, refrigerate for 30 minutes.

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: other

Chinese PinYin : Su Pi De Zhi Zuo Fang Fa