Chinese Food
Crispy Crust
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A multi-purpose thousand layer pastry can be used to make Napoleonic pastry, pastry egg tarts, pastry thick soup, jam Danish pastry, etc. the market pastry is generally made of margarine. Therefore, the taste of the pastry is very different from that of the animal butter at home. I personally think that the pastry made of margarine is rich in flavor. It's very greasy to eat an egg tart. On the contrary, the pastry made of animal butter is eaten one by one. Take advantage of the indoor temperature in these days between 1016 degrees to make a thousand layers of pastry twice. One is rolled up and frozen. The other is cut in half for making pastry soup or Danish pastry. This weather is also suitable for making loose bread. Rolling the pastry won't sweat, and butter won't melt. Compared with making thousand layers of pastry in summer, it must be made in the air conditioning room.
Cooking ingredients
Cooking Steps
Step1:Low gluten powder, high gluten powder, sugar, butter 40 grams, salt, ice water (reserve 10 grams) into the bread bucket.
Step2:Start the kneading mode to make the dough smooth. It can be kneaded in about 57 minutes. Remember not to knead the dough for a long time. This step can also put the above ingredients into the bowl. Knead the dough into smooth dough by hand.
Step3:The dough is round.
Step4:Put on the plastic wrap and refrigerate for half an hour.
Step5:Remove the butter from the refrigerator 30 minutes in advance. Use a piece of baking paper to put the butter into blocks.
Step6:After the butter is arranged, fold the baking paper like an envelope. As long as the butter does not overflow when rolling.
Step7:Use a rolling pin to roll the butter to the size of 15cmx22cm. As long as the dough can be rolled in a little bit, it can be rolled in a little bit. Then put it in the refrigerator and refrigerate for half an hour.
Step8:After half an hour, take out the dough in the refrigerator. Sprinkle a little flour on the operation table. Sprinkle a little flour on the dough. It is recommended to use a larger space of the chopping board or operation table to roll the dough better.
Step9:Roll the dough into a square dough with uniform thickness. Pay attention to the flour anti sticking at the bottom of the dough while rolling the dough. Otherwise, the dough will stick to the operating platform when the butter overflows. In this way, the dough will break. Do not roll the dough too hard.
Step10:The thickness of the dough is about 0.5cm.
Step11:Roll out the frozen butter and put it on the dough.
Step12:Fold up the left and right sides of the dough after putting in the butter. Use your hand to gently press it out of the air.
Step13:Continue to fold up the upper and lower skin.
Step14:Half fold the face.
Step15:Sprinkle a little flour.
Step16:Roll out the face slightly. It's 1 / 3 longer than the original face.
Step17:Put on the plastic wrap and refrigerate for half an hour.
Step18:Fold it for the second time. Take out the dough in the refrigerator. Sprinkle a little flour on the operation platform and the dough. Roll out the dough about 1cm thick.
Step19:The face on both ends is folded in the middle.
Step20:Fold your face in half.
Step21:Sprinkle a little flour.
Step22:Put on the plastic wrap and refrigerate for half an hour.
Step23:Fold for the third time. Remove the dough from the refrigerator.
Step24:Roll the split skin about 1cm thick.
Step25:The face on both ends is folded in the middle.
Step26:I'll make face right agai
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Cooking tips:The frozen pastry is refrigerated one night in advance. It can be used the next day. When the weather is hot, you can turn on the air conditioner in the room to make it. So the butter is not easy to melt. The ice water for food materials must be reserved for 10 grams. The absorption amount of water is different between the climate and different brands of flour. When kneading, the water is not enough. There are skills in making delicious dishes.
