Chinese Food
Crispy Butterfly
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A thousand layers of pastry can be regarded as the delicate work in the heart. Compared with the praiseworthy gold brick, it is less a fermentation link. But in the folding, shaping, baking and other links, the requirements are more careful. It is suitable for you to do it slowly when you have time and slowly find the feeling. -
Cooking ingredients
Cooking Steps
Step1:Mix and knead the medium powder, water, salt and melted butter into a ball, then refrigerate and relax for more than 1 hour. It is recommended to refrigerate overnight. This dough does not need to be kneaded very smooth or gluten. It only needs to be dough. The relaxation time must be sufficient. This is very important for the back folding. Use a rolling pin to knock the flake butter thin and large. Only when it has good ductility can it be knocked. Cut a cross on the relaxed dough surface with a knife, and then roll it around. Spread the thin rolling flake butter in the middle of the dough, fold the four corners, and tighten the necking.
Step2:Roll out the dough wrapped with flake butter horizontally in long strips. Fold in 3 / 8 of the dough on the left side, and 1 / 8 of the dough on the right side. Fold the dough in half again to complete a four fold operation. Turn the dough 90 degrees and roll it out again. Fold in 1 / 3 of the dough left and right. Finish three folds at a time. After two folds, the rear part is put into the refrigerator and refrigerated for more than 1 hour. Repeat the above steps again. The dough is folded four times, namely, four fold, three fold, four fold and three fold. The dough after four folds is put into the refrigerator and refrigerated for another hour before shaping.
Step3:Take out the dough after refrigeration and roll it to 3mm thick. Cut off the corners with a sharp knife. Take a 50cm long pastry, brush a layer of water and sprinkle with fine sugar. Fold it twice from about 1 / 6 of the two sides. Leave a gap between the two sides. After thinning the gap, fold the pastry in half and put it into the refrigerator for about 30 minutes to freeze and take it out. Cut it into 8mm thick and put it into the baking tray. Preheat oven 200 degrees. Middle layer. Bake until the edge is colored, then take out and turn over to bake until it is colored.
Cooking tips:1. Although there are many steps that need to be folded four times, never rush. When time allows, the dough can be kept for more than half an hour between folds. After the dough is relaxed, it is easier to roll it out. When the dough is seriously retracted, it is not necessary to roll it out forcibly. It can be continued after the dough is relaxed in place. 2. The baking time depends on the coloring. The pastry must be roasted thoroughly until it is slightly burnt yellow and tastes better. 3. It is recommended to use special flake butter for shortening. There are skills in making delicious dishes.
