Cheese sticks are delicious DD! I did it twice recently. I'm a little careful. I'll talk about this later.

material

Ingredients: low powder150g;

Accessories: 95g butter, 72g milk, 4g salt, appropriate amount of black pepper and 50g cheese.

Cheese stick

1

Dice butter, I diced cut the cheese, and shredded silk will do.

2

Sift the low flour, salt and black pepper, then add the butter and cheese and mix well by hand. Don't rub it, or it won't be layered.

three

Add milk several times, stir well, knead into a ball, don't knead into dough, and then put the dough in the refrigerator for 30 minutes.

four

Take the dough out of the refrigerator, roll it into a rectangle, and then fold the quilt like an egg tart for about 3 times.

five

Finally, roll it into a rectangle with a thickness of 0.5cm, cut it into small strips, rub it into a twist shape, brush with egg yolk, and sprinkle with 190 degree sugar for about 20 minutes.

skill

Experience ~

1. When it was first cooked, the room temperature was below 15 degrees, and the butter was used at room temperature, so the peeling effect was very good. The second time the room temperature was about 20 degrees, the butter was a little too soft, and the peeling effect was not obvious at last. Therefore, if the temperature is high when cooking, you can take the butter out of the refrigerator and put it for a while, don't wait until it is soft.

2. Regarding the step of not kneading, I feel that each diced butter is wrapped in flour, and it is enough to stick them together one by one. Finally, add the milk and pinch it a little to hold it together. The second time, the temperature was higher, and the temperature of the butter on the hand melted, which led to them not being one by one. Even if the dough is not kneaded, the final layering effect is not very good. So if the weather is hot, step 3 and step 4 should be refrigerated frequently.