Chinese Food
Bake a butterfly cake full of shapes that love you
(103306 views)It's as light as cicada wings and as thin as paper. It's not too much to use these two words to describe the taste of butterfly crisp. I didn't expect to make such a delicious pastry dot with the pastry and sugar.
Cooking ingredients
Cooking Steps
Step1:How to make a crisp? Please refer to our pastry practice - Basic thousand layer pastry. Note: the basic pastry making of butterfly pastry can save the steps of flattening + refrigeration once. It only needs to be done twice.
Step2:Roll out the basic pastry to a thickness of 0.5cm. Trim the redundant edges.
Step3:Spread a layer of white granulated sugar. Smooth it. Roll it gently.
Step4:Roll it up. Make sure it's tight. Compact. Cut it in half.
Step5:Refrigerate for 20 minutes. Cut into 0.5cm thick slices.
Step6:Preheat the oven at 180 ℃ and heat it up and down for 20 minutes. When it's golden, turn it over and continue to bake until the end.
Cooking tips:1. Be sure to use white granulated sugar. The sugar in the butterfly cake is granulated. 2. It is the key to the success of butterfly puff. 3. Freezing in the refrigerator can make the pastry blend better. This step cannot be omitted. 4. 16 ingredients can be used. There are skills in making delicious dishes.
