Ingredients: low gluten flour 220g, high gluten flour 30g, butter 40g, fine sugar 5g, salt1.5g, water125g, butter180g (for wrapping).

Production process:

1, prepare raw materials

2. Mix flour with sugar and salt, soften 40 grams of butter at room temperature and add it to flour.

3. Pour water and knead into dough. Don't pour all the water at once, but add it according to the softness and hardness of the dough.

4. Knead into a smooth dough. Wrap it in plastic wrap and put it in the refrigerator to relax for 20 minutes.

5. Cut180g of wrapped butter into small pieces and put them in fresh-keeping bags.

6. Use a rolling pin to press the yellow oil into a large slice with uniform thickness. At this time, the butter will soften slightly and put it in the refrigerator until it becomes hard again.

7. Take out the loosened dough, apply a layer of anti-sticking powder on the table, put the dough on the table, and roll it into a rectangle, which is about three times the width of the butter slice and slightly wider than the length of the butter slice.

8. Take out the frozen butter slices and tear off the fresh-keeping bags.

9. Put the butter slice in the center of the rectangular dough.

10, turn one end of the dough piece to the center and cover it on the butter slice.

1 1, put the other end of the dough piece over.

12, so the butter flakes are wrapped in the dough.

13. Crush one end of the dough sheet to death, and move your hand along one end of the dough sheet to the other end, so as to drive out the bubbles in the dough sheet from the other end and avoid wrapping them in the dough sheet.

14. When the hand moves to the other end, crush the other end.

15, rotate the patch 90 degrees.

16. Roll it into a rectangle again with a rolling pin. When rolling, roll from the center to the four corners, which is easy to roll into a regular rectangle.

17. The rectangle after rolling is shown in the figure.

18. Fold one end of the wrapper towards the center.

19. Turn the other end of the wrapper over to the center.

20. Fold the folded dough in half. This completes the 40% discount of the first round.

2 1, 40% folded dough pieces, wrapped with plastic wrap, and put in the refrigerator to relax for about 20 minutes.

22. Take out the loosened dough, repeat the first step 16-2 1, and then make four folds for two rounds. A * * * for 3 rounds of 40% off.

23. This is the dough sheet after the third round of 40% folding.

24. Roll three rounds of 40% folded dough into a rectangle with a thickness of about 0.3CM.

25. Roll up the layered pastry rolled into a thickness of 0.3CM and put it in the refrigerator for 30 minutes.

26. Take out the frozen thousand-layer pastry roll and cut it into small rolls with uniform size.

27. Cut small rolls

28. Pick up a small roll and dip it in the flour.

29. Put in the egg tart mold with the flour side up.

30. Pinch the small roll into the shape of an egg tart mold with two thumbs.