Melt 40 grams of butter, mix the ingredients with 1, and knead the dough until smooth. Leave 40 grams of water in the kneader and add it slowly (the kneader of the bread machine takes about 10 minutes) (confident lazy cancer patients ignore this step). The dough is divided into 380g large dough and100g small dough, wrapped in fresh-keeping bags and refrigerated in the refrigerator for 20min.

Second step

Material 2 Slice butter, pack it in fresh-keeping bags, roll it into a large piece, and put it in the refrigerator for refrigeration. Butter should be softened at room temperature in advance in winter, and it can be used in about ten minutes when it is taken out of the refrigerator in summer. )

Third step

Spread the flour on the chopping board and roll the dough into a rectangle, which is almost three times as big as the butter slices, and the width must be longer than the butter slices. Then add butter slices.

Fourth step

Put the sides of the dough away and roll out the air. Then put away the other two sides and roll them flat.

Step five

Like a military quilt, after the first 40% discount, wrap it in a fresh-keeping bag and refrigerate it for 20 minutes. Take it out, roll it into a rectangle, fold it for the second time, and refrigerate for 20 minutes (if oil leakage has started at this time, please go to step 6 first). 111111111. PS disabled party or lazy cancer party can get a 30% discount, which is easier to operate. /kloc-about 0/6 degrees, you can fold it on the refrigerator console three times, three times at a time, try it yourself, and form it once. Wow, hahaha, witty as me.

Step 6

(If there is a small dough at first, take it out, roll it into a rectangle, which is almost twice as long as the big dough, and then wrap the big dough in the refrigerator. ) Dust the chopping board and roll the dough into a 2 cm thick dough. 7 ~ 9 is one method, and 10 is another.

Step 7

Roll up the dough, cut the noodles into 20-30g dough extruder according to your own preference, dust both sides, and roll them into a disk the size of an egg tart shell with a rolling pin. If you want a good peripheral level, push the dough out from the middle point by hand ... Don't call me when you are tired. ...

Step 8

Hold the dough in your right hand, and put the tin foil rack on the left cover in the right position. Turn it over, gently press it with your thumb and rotate it so that the dough sticks to the tin foil rack. Make the bottom as thin as possible. It is good to squeeze potato chips along the line. Done ~! ! ! ! ! ! ! ! Put it in the refrigerator for more than half an hour before baking ... which helps to make it brittle ... because of the physical ... beep. ...

Step 9

If you don't use it once, you can put it in a fresh-keeping bag and freeze it every six. When the next batch of six is ready, the egg tart skins in the refrigerator can be folded. Take it with you ~

Step 10

Because a chef responded that the recipe before 7 steps was good and not crisp, it was revised. Step 6: Press the dough directly into a disc with a jiaozi mold, preferably about 35g each. If it is heavy, roll the dough thin. The round dough needs to be rolled out slightly and put into the mold. Pile the remaining scraps together, roll them up and bake them directly ~