Cooking Steps

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   Step1:Food ingredients other than yeast are put into the toaster. Yeast is placed in the yeast tank. Select the kneading fermentation mod

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   Step2:Dry clean the grapes and soak them in ru

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   Step3:The dough is evenly stretched after kneading and fermentatio

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   Step4:Roll the dough into thin slices and put them in the refrigerator for half an hou

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   Step5:Roll out the butter slices. Soften with 150g butter at room temperature and roll them into square slices in a fresh-keeping bag. Wrap them in the dough for about 10cm. Refrigerate the butter slices together

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   Step6:Take out the frozen dough, wrap the butter in it, fold it, roll it out and roll it out. When rolling it out, pay attention to the fact that butter may squeeze out from the side of the dough. You can use flour to make up for it. Try to roll it out with the same strength as possible to ensure that butter is evenly wrapped under the dough so as not to break the layer of butter. The dough just taken out is relatively hard. Don't be impatient and don't use too much force when rolling. Slowly The roll out is divided into several part

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   Step7:When rolling out, there are bubbles in the contact area between the dough and the butter piece. Do not roll them hard. Roll them slowly to the edge, so as to prevent the dough from rolling out. The strength is the same, and the thickness is not uneven

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   Step8:Roll out to make a rectangular fac

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   Step9:Fold the dough in half once along one-third of the way. Fold the other side in half along two-thirds of the way. Fold it in half again to form a quarter fold

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    Step10:Wrap it with plastic wrap and put it in the refrigerator for half an hou

11. 

    Step11:Take it out and roll it out. Roll it out into rectangular sheets. After the second freezing, roll out the dough to make it softer and better than last time. However, when rolling out the dough, be careful not to roll it out. The strength is the same, so as not to break the butter under the dough. The moisture of the butter will be absorbed by the dough. When the room temperature is higher, it will be made faster in summer. Or roll it out after it is frozen in the refrigerator. Once the butter is thin, the dough will break easily Split extrusion. So the gluten of flour is very important. I made it with Riqing flour. The gluten content is high. So when rolling it, it obviously feels thin and strong. It is not easy to crack. It is still rolled into a rectangle. After turning it into four fold as above, it will continue rolling. After rolling it twice and four fold, it will form a thousand layers of dough. Before the thin skin, there is a thin layer of butter separated. Fermentation and baking Only then can we form the structure of a thousand layers of pastr

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    Step12:After rolling into rectangular sheet, use a knife to handle the edg

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