Chinese Food
Xiaoshan Caramel thousand layer sect
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Pay more attention to my wechat public account - Japanese diner Weibo - Miri foodie. When I was a novice, I wanted to play with pastry. Long grass can finally play with open pastry easily now. In fact, it's not as difficult as everyone said. It's really simple. As long as you are not afraid of trouble, you can easily play according to my formula of 34 times and 6 times. It's the recipe of the caramel thousand layer sect from Xiaoshan to the master. The concave one is the shape of Napoleonic crisp. So when I started this name, I had a little tangle. Finally, I decided to start with the name of Xiaoshan old teacher. This is the third time I used Xiaoshan's recipe. I really like Xiaoshan's recipe I will make all the teacher's recipes when I have time. This pastry was made once before changing the oven. It really broke me. Because of the uneven heating of the oven, the color around the second time of adding sugar powder to make caramel was dark, but there was white sugar powder in the middle. Lima changed the oven and baked the pastry again
Cooking ingredients
Cooking Steps
Step1:1. Mix all materials except butter in a pastry into a dough without dry powder. Add butter to knead the dough smooth and moist. Put it into a fermentation basin with a little oil. Seal it with plastic wrap and refrigerate for 4 hours. 2. Take out the flaky animal butter B from the a-pie skin from the refrigerator and soften it to the same degree as the dough. 3. Spread low powder on the workbench. Use a rolling pin to roll out the dough into a rectangle. The length is 2.5 times of the flake butter. 4. Put the flake butter in the middle of the skin. Cover the two ends of the skin to the middle. Wrap all the flake yellow. Pinch the two sides of the mouth.
Step2:5. Rotate the wrapped dough 90 ° and sprinkle a little low gluten flour on the surface. Use a rolling pin to slowly roll and press the dough to make it square. Fold the dough into three folds. Wrap three folds of dough with a plastic wrap and refrigerate for 20 minutes.
Step3:6. Take out the dough from the refrigerator. Turn it 90 ° from the opening to the previous rolling. Sprinkle the flour with the gluten on the surface. Use the rolling pin to slowly roll it into a rectangle. Fold both sides of the dough into the middle like a quilt. Then fold it in half. Wrap the dough with plastic wrap and refrigerate for 20 minutes. 7. Repeat steps 5 and 6 for 3, 4, 3 and 4 folds. The dough is finished.
Step4:8. Wrap the dough in plastic wrap and refrigerate until the next day. 9. Take out the refrigerated dough. Sprinkle some low gluten flour on the workbench and the dough surface. Use the rolling pin to roll it up and down to form a large slice of 48cmx38cm. Cut it according to the size of the finished product. 10. If you don't use it immediately, you can stagger the cut dough with oil paper one by one, put it into the fresh-keeping film and seal it for freezing. Before use, you can use a little defrosting to bake it, and then use a fork or a rolling fork to poke holes in the dough.
Step5:11. Divide it into pieces of 20cmX20cm. Put them on the baking tray sprinkled with sugar powder. Don't throw away the surplus scraps. Put them into the baking tray together (it will be used later). Spread the baking paper on the top of the dough. Press a baking tray with baking stone and other heavy objects. Put it in a baking oven at 190 ℃ in the middle for 20 minutes. Take away the heavy objects. If it is slightly raised, press it for another 5 minutes or so. 12. Bake the skin. Remove the weight and baking paper and turn it over. Sprinkle sugar on it quickl
Cooking tips:There are skills in making delicious dishes.
