High room temperature is the taboo of "stacking quilts" (including croissants and the like), and the sudden drop of temperature in Beijing can already start "stacking quilts".
Toaster cake
Materials:
A. Medium gluten flour 240 30g butter, 5g fine sugar, 2g salt, 125g water.
B flake butter170g flour 30g (anti-sticking, any gluten is acceptable).
The practice of thousand-layer pastry
1. Mix material A, knead it into smooth dough, wrap it with plastic wrap, and put it in the refrigerator to relax for 20 minutes.
2. Take the butter of material B out of the refrigerator in advance and soften it at room temperature until it can be beaten with a rolling pin, then dip some dry flour up and down and gently thin it with a rolling pin. If the butter sticks to the rolling pin after beating, it needs to be put in the refrigerator immediately to harden slightly.
3. Sprinkle some dry flour on the console, take out the loose dough, draw a big cross on the top of the dough with a knife, then flatten the cross outward in four directions by hand, and then roll the four corners outward into a larger square with a rolling pin.
4. Put the beaten thin butter in the middle of the dough, wrap the four corners in the middle, and tighten the seal.
5. Then roll the dough wrapped in butter into a rectangle from left to right, with a thickness of about 0.6-0.8cm. First thin it with a rolling pin, then start from the middle, push it up a little, and then push it down a little. Be careful not to roll it back and forth with a rolling pin, that is, don't roll it over and back again, otherwise it will be easy to mix.
6. Fold the dough in half to the middle like a quilt, and then fold it in half. Wrap the dough with plastic wrap and put it in the refrigerator to relax 10 minutes.
7. Take out the loose dough, roll it into a rectangle up and down, and fold it by 40%. Relax again 10 minutes.
8. Take out the loose dough again to complete the last step, roll the dough into 0.4cm thick slices, and then correct the irregular edges into rectangles with a knife for later use.
Chef's suggestion
It is recommended to use flaky animal butter to wrap oil, which is rich in nutrition and simple to operate. There is also a special kind of animal flake butter, which you can find and save trouble.
The purpose of relaxation is to stretch the dough and make it easy to roll out without shrinking. If you think the dough rolls easily, you don't need to relax.
Egg tart skins can be rolled and frozen at one time. When you want to eat, just mix an egg tart filling and bake it directly, saving a lot of time. If it is used in other cakes, it can be cut into square or rectangular pieces with a layer of oil paper between each piece, and then frozen for later use.