Ingredients

220g of low-gluten flour

30 grams of high gluten flour

50 grams of almond powder

ingredients

Egg white

1 piece

seasoning

salt

2 grams

powdered sugar

40 grams

White granulated sugar

40 grams

butter

220 grams

water

110g

Practice of Melaleuca almond crisp strips

1. Mix 220g low flour, 30g high flour, 40g butter and 40g fine sugar together.

2. Knead into a uniform and smooth dough

3. Wrap it with plastic wrap and put it in the refrigerator to relax for 30 minutes.

4. Take the wrapping butter 180g, cut it into thin slices, put it on fresh-keeping paper, and wrap the four ends.

5. The rolling pin extends back and forth to all directions, and the butter slices are rolled to a uniform thickness, and put into the cold storage room for later use.

6. Take out the dough, sprinkle some flour on the marble slab and the dough, and roll it out.

7. Roll into a rectangular dough piece, tear off the plastic wrap and put the butter piece in the middle of the dough piece.

8. The two ends of the dough sheet are covered with butter respectively.

9. Press the top and end with your fingers to avoid butter leakage during the rolling process.

10. Roll it into a rectangle.

1 1. Do the first letter folding. Rotate the patch by 90 degrees and repeat the steps of 10~ 1 1 for 3 times. After each folding, put it in a cold storage room to relax 1 hour, and then make the next rolling.

12. Roll it into a uniform dough sheet with a thickness of about 5mm for the last time and cut it into small pieces of 7*4cm.

13. Protein 1 piece, 40g of powdered sugar, 50g of almond cream, and stir into a white thick liquid, namely almond syrup. Dip an oil brush in syrup and smear it on a small piece, and cover it with another piece of dough, and so on, and fold all the cut dough sheets.

14. Rinse a layer of almond syrup on the surface of each slice and sprinkle almond slices evenly.

15. Preheat the oven for 2 10 degree and bake for 13 minutes.

Dish features

Melaleuca pastry is a compulsory course in baking, and many pastry cakes are based on it. Chinese red bean cakes have been made before, and the methods of opening them are slightly different between Chinese and western styles. While the temperature is low and it hasn't risen, the butter doesn't melt so easily in the rolling process, and I don't like to use Margeline (vegetable butter), which is convenient to roll but has no fragrance, instead of butter to make a thousand-layer pastry, so I made several pieces of pastry, baked several plates of egg tarts and almond crisp strips, which solved my craving and won strong praise from my husband. Beautiful.

Anyway, tell me about this almond cake. The almond crisp of Maxim's cake and the almond bars of wheat crisp on the fifth day of October are my favorites. Every time I pass by a cake shop or a snack house, I must buy these two kinds, and I don't pay 10 tablets for a box of more than ten yuan, which is very rare and expensive. The motivation to learn how to make a thousand layers of pastry comes from this, and all the things I like to eat are my motivation to learn.

Making crisp strips is a little easier than making egg tarts, but more sugar should be added when making the bottom embryo. Egg tarts can be flavored by egg tart water, but almond crisp depends on the bottom embryo. Although it is coated with almond syrup, it still feels a little lacking. Crispy or not, it depends on whether there are good layers in the layered pastry. I folded it four times according to the letterhead. In order to roll it out just right, it is best to relax 1 hour after each folding. The finished product has a good and beautiful layering effect, and the taste is as good as you can see, and the crispness is visible. This course has finally passed.