Chinese Food
Thousands of layers can be made to crumble
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I learned to make it several times, but this is the most perfect time to make all the bread. The original side comes from the black bean of Matcha in Huihua's food diary. Because I don't like the taste of Matcha. It's original. It's not delicious enough. You can't squeeze it hard when you take it. It's Crispy when you squeeze it. It's comparable to the praise of bakery. Share it with you.
Cooking ingredients
Cooking Steps
Step1:Materials needed. Put the prepared water in the microwave oven for 1020 seconds, heat it slightly, pour it into the yeast, ferment it first, and the surface will bubble in a few minutes.
Step2:Knead all materials except butter.
Step3:To dough smoot
Step4:Add the butter and continue to knead until it is expanded. Spread it into slices. Cover with plastic wrap. Refrigerate for 30 minutes. *Frozen dough is to control the dough temperature and avoid fermentation.
Step5:When the dough is frozen, wrap the butter with a plastic wrap and roll it into a square shape. Take out the dough after it is frozen. Roll it until it can be wrapped more than butter. Put the butter in the middle. The dough rolled by the original square is square. I tried my best. I didn't do it
Step6:Fold. Wrap the butter.
Step7:Roll the dough into large rectangular pieces.
Step8:Fold from left and right 1 / 3 to the middle. Roll the folded dough across. Roll it to a rectangular piece. Then fold it from 1 / 3 of the left and right to the middle. Complete the second three fold. *If the dough is not easy to roll out after three fold twice, it can be refrigerated for half an hour. *If the butter leaks out when rolling out the dough, sprinkle powder on it. Fold it up, wrap it with plastic wrap and refrigerate for about 20 minutes.
Step9:Then roll the folded patch to 4mm thick, trim the irregular edge with a knife, and cut it into an isosceles triangle with a bottom edge of 10cm and a height of 25cm.
Step10:Cut a small opening in the wide tail. Start rolling up from the bottom.
Step11:You can see the hierarchy.
Step12:Put it in the baking tray. Put it in a warm and moist place to ferment. Ferment to 1.52 times of the size and put it into the oven. Heat it up and down for 200 degrees. Bake until the bread is fully expanded. Adjust it to 180 degrees and color the surface. Then it is out of the oven. *Pay attention to leave a larger gap when putting in the baking tray. The fermentation will grow up. The gap will be larger when baking. *Take it out immediately after baking. Let it cool on the Internet.
Step13:You can bake the perfect color without brushing the egg.
Step14:Take a bite, crisp outside and soft insid
Step15:Finished produc
Step16:Finished produc
Step17:Welcome to my WeChat official account
Cooking tips:* frozen dough is to control dough temperature and avoid fermentation. *If the dough is not easy to roll out after three fold twice, it can be refrigerated for half an hour. *If the butter leaks out when rolling out the dough, sprinkle powder on it. Fold it up, wrap it with plastic wrap and refrigerate for about 20 minutes. *Pay attention to leave a larger gap when putting in the baking tray. The fermentation will grow up. The gap will be larger when baking. *Take it out immediately after baking. Let it cool on the Internet. There are skills in making delicious dishes.
