Chinese Food
Cornu of sheep
(164515 views)
Good corns. Crispy is the key. The key to pastry is to keep the consistency of the dough and butter. The sheep's horn is opened successfully. It's Crispy on the outside and soft and elastic on the inside. It's extremely striking. It's wonderful. There is a lot of butter. It's very troublesome to open and crisp. It's good to eat occasionally
Cooking ingredients
Cooking Steps
Step1:Put all materials into the main pot except butter. Be careful not to touch sugar and salt with yeast. Large kneading hook 5 / 10 / 0. Knead until smooth. Add softened butter. Continue kneading hook 6 / 10 / 0. Knead until the film is thicker than toast and take out.
Step2:Roll the dough out a little. Put on the bag. Put it in the freezer. Freeze it for 3060 minutes.
Step3:Take out the butter. Tap it gently with a rolling pin until it becomes soft. Then fold the baking paper into the size as shown in the figure. Wrap the butter and roll it flat. The thickness is about 12cm. Refrigerate. Rolling the good butter thickness should be able to meet the needs of folding when opening. It is not easy to be too thin.
Step4:About 50 minutes. Take out the dough in the freezer. The dough is relaxed now. It's elastic. Sprinkle a little thin dry powder on the front and back to prevent sticking. Never more. It will affect the crisp.
Step5:Roll it. Roll it twice as big as butter.
Step6:Take out the butter in the refrigerator. Put on the rolled dough. Adjust the size by yourself. Mainly butter size. At this time, the butter and dough should be about the same hardness.
Step7:Wrap it up. Tighten the joint.
Step8:Turn around. Roll it vertically. Roll it to about 50cm long.
Step9:Collapse as shown. be careful. Not in half. Tighten the joint.
Step10:Then fold it in half as shown. Complete the first quarter off.
Step11:Repeat the first four fold procedure. Carry out the second four fold opening. Then wrap the bag. Put it in the refrigerator and relax for 30 minutes.
Step12:After the dough is taken out of the refrigerator, sprinkle a little dry powder to prevent sticking. Press it gently with a rolling pin. It's convenient to roll. The dough after the second open crisp. Roll it out not too hard. The butter will burst.
Step13:The width is 22cm and the thickness is about 12cm.
Step14:Use a ruler to measure the triangle with a bottom edge of 10cm and a height of 20cm. Cut off the leftover material next to it. You can bake it in rolls.
Step15:Roll from the wide bottom to the top of the tip. Roll well and place evenly in the baking pan. Keep a distance.
Step16:Cover the plastic film and ferment to 2.5 times the size. That is, press the dough lightly to make it elastic. You can see that one layer of dough is separated by one layer of butter. It's fermented. Put in the preheated oven. Bake at 200 ℃ for 2025 minutes. Out of the oven.
Step17:Finished product.
Step18:The outer layer is crisp. The inner layer is soft and elasti
Step19:
Cooking tips:1. The fermentation temperature should not exceed 32 ℃. The butter inside will melt and leak out. 2. The requirements for room temperature are also high. It's not good to be too hot or too cold. If the room temperature can't be controlled, adjust it by yourself. When I rolled it today, I found that the butter had melted. I took it to the freezer to freeze and then rolled it. 3. If it's hot, replace the noodles with ice water and ice eggs. There are skills in making delicious dishes.
