meat

Butterfly Cookies

In the past, when I wanted to make my own egg tarts, I thought it would be a good trouble to roll up and down the crisp layer by myself. Suddenly I wanted to make a crisp skin by myself that day, and I thought of butterfly crisp. Fortunately, it was successfully completed. Haha, it didnt cost me three or five times to fold the quilt.

Food Material List

  • 1 Low powder 220g
  • 2 High powder 30g
  • 3 butter 40g
  • 4 water 125g
  • 5 Butter (for wrapping) 180g

Operational steps

  • 1 Get all the materials you need.
    Butterfly Cookies
  • 2 In a bowl, mix the flour with sugar and salt.
    Butterfly Cookies
  • 3 Add butter softened at room temperature and knead well with flour.
    Butterfly Cookies
  • 4 Add water and knead it into a smooth mask group. Wrap it well and wrap it in a fridge for about half an hour.
    Butterfly Cookies
  • 5 After the dough is reconciled, we begin to make a thousand-layer crispy skin. First, we cut 180 g butter into thin and even slices, put them in a fresh-keeping bag neatly, and press the butter into thin and even slices with a rolling pin. (If butter softens during rolling, it can be refrigerated until it hardens again)
    Butterfly Cookies
  • 6 Remove the loose dough and roll it into a square on the board. The length is three times as long as the butter slice and the width is slightly larger than the two sides of the butter slice. Remove the butter slices from the bag and place them in the center of the rolled dough.
    Butterfly Cookies
  • 7 Turn one end of the patch to the center and cover it with butter. The other piece also turns to the center and covers the patch just covered with butter. The upper and lower ends of the mouth will be sealed, butter slices will be wrapped in the face, will not expose.
    Butterfly Cookies
  • 8 Rotate the face 90 degrees. Roll the rectangle again with a rolling pin. Then fold the sides in the center. Then fold it in half. Refrigerate in the refrigerator for 30 minutes, repeat this step three times, and finally roll the face into a 1.3 cm thick rectangle. Thousand layers of crispy skin is ready.
    Butterfly Cookies
  • 9 Cut off irregular edges, rectangular shape, brush a layer of water on the face, a little later will produce stickiness, sprinkle sugar.
    Butterfly Cookies
  • 10 Roll up along the longer end and toward the middle on both sides.
    Butterfly Cookies
  • 11 Cut into 1 cm slices and tidy up slightly.
    Butterfly Cookies
  • 12 The oven is preheated at 200 degrees for 20 minutes.
    Butterfly Cookies
  • 13 Come out of the oven and clap!
    Butterfly Cookies

Tips

The difficulty of making this dessert should lie in crispness. The usual method of crispness should be wrapping Maggie Lin. But I didnt have it in my family. All of them were replaced by butter. The roasted milk was very strong, and I didnt put much sugar in it. When my family tasted it, they said it wasnt sweet enough. But soon they said that the crispy skin was strong when they imported it. Thick milk has weakened the sweet and salty crisp, this taste is really just right.
After entering the oven, I found that the phenomenon of oil spill was very serious. It was estimated that there was butter inside and outside the pastry. But when baking, I was surprised to find that the oil had been withdrawn. In addition, before baking, I suggested that we should leave a larger space in the middle of the dish, both up and down, because it really expanded. Its a bit more than I imagined for the first time.

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