Preface

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

material

main ingredient: 15g of low flour;

Accessories: 95g of butter, 72g of milk, 4g of salt, appropriate amount of black pepper, 5g of cheese

Cheese sticks

1

Butter is diced, and I also diced the cheese. Silk is also acceptable.

2

Sieve the low flour, salt and black pepper, then add the butter and cheese, and mix well by hand. Never knead, otherwise it will not be layered.

3

Add milk in several times, mix well, knead it into a ball, and don't knead it like dough, then put the dough in the refrigerator for 3 minutes.

4

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.

5

Finally, roll it into a rectangle with a thickness of .5cm, cut it into small strips, twist it into a twist shape, brush the egg yolk, and sprinkle with white sugar, at 19 degrees for about 2 minutes.

Tips

Experience ~

1. When you make it for the first time, the room temperature is below 15 degrees, and the butter is used at room temperature, and the peeling effect is very good. The second time, the room temperature was about 2 degrees, and the butter was a little too soft, and the final peeling effect was not obvious. Therefore, if the temperature is high when cooking, the butter can be taken out of the refrigerator and put aside for a while, so 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 together one by one. Finally, add milk and knead it a little, and it will be a ball. The second time, the temperature is relatively high, and the butter melts at the temperature of the hand, resulting in that they are not 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.