Fuqiang powder 100g

Milk 46g

Butter 20g

Baking soda 0.625g

Salt 0.625g

Dry yeast 2.5g

Fuqiang powder 30g

Butter 15g

Salt 1.25ml

step

1

First, mix all the ingredients for making water-oil skin together and knead it vigorously for a few minutes until it becomes smooth dough. Cover the dough with plastic wrap or wet cloth, put it in a warm place and ferment it to twice its size. Press out the air in the fermented dough by hand, knead it again and wake it up 15 minutes.

2

Then make pastry. Cut butter into small pieces and heat it in water or microwave oven to make it liquid. Mix butter, salt and strong flour, and knead into a crisp dough.

three

Put the proofed water-oil crust dough on the chopping board and roll it into a larger circle (limited technology = =).

four

Put the crispy dough on the emotional water-oil dough, flatten it by hand first, and then press it with a rolling pin to make it spread flat in the middle of the water-oil dough.

five

Fold the water-oil skin dough from all sides to the middle, and wrap the pastry.

six

Roll the folded dough into a rectangle.

seven

Fold the two short sides of the rectangular patch to the middle, and then fold it in half, so it is folded into three folds. Rotate the dough piece by 90, roll it into a rectangle, and then fold it into three folds.

eight

Roll the dough sheet folded twice into a rectangle with a thickness of about 0.2 cm.

nine

Cut off the irregular corners and discard them.

10

Punch some holes in the dough with a fork, and then cut it into small squares.

1 1

Place the cut dough pieces on the baking tray, leaving some gaps between the dough pieces. Spray some water on the dough sheet and put it in a warm place for about 25 minutes, until the thickness of the dough sheet becomes 1.5~2 times of the original.

12

Put the baking tray in the middle layer of the oven preheated to175, and bake it up and down for 13 minutes or so, and then the cookies can be taken out.

Tips

1. The original formula was 40g water and 6g milk powder. Because there was no milk powder at home, I changed it to 46g milk. 2. This biscuit can be made from rich flour or ordinary flour. Different flours have different water absorption, so the amount of water needs to be increased or decreased according to the actual situation to ensure that it can be kneaded into soft and smooth dough. 3. In the process of rolling the dough and folding it into three folds, if you feel that the dough is not easy to roll out (it is easy to retract after rolling), you can let the dough stand for more than ten minutes before rolling.