Chinese Food
Butterfly cake in spring
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There are some leftover hand grabbing cakes at home. It's troublesome to make butterfly cakes, but it's very troublesome to make pastry. The brain hole is wide open for a while. Try grabbing cakes by hand. It's all crisp anyway. If you fail, it's OK to bake hand grabbing cakes.
Cooking ingredients
Cooking Steps
Step1:First, hold the cake and soften it at room temperature. Fold it as shown in the figure, then fold it in hal
Step2:Roll it into a tongue shape with a rolling pin. Roll it up. Refrigerate it for 10 minutes
Step3:After taking out, cut a slice about 0.5cm thic
Step4:Cut them all. Dip them in white sugar. Put them in the middle layer of the preheated oven. Bake at 185 ℃ until the surface is golden, and then they will be out of the oven
Step5:Come out of the oven. Don't press too hard. There'll be no room to crisp like me
Cooking tips:Don't roll it into a circle. There's no room for crispness in the middle. Let it be the original shape of butterfly crispness. There are skills for making delicious dishes.
