How to make a thousand-layer pastry?

Melaleuca pastry method one,

material

raw material

Filling

Juglans regia1cup (cup)

3/4 cup of white sugar

Appropriate amount of honey

Of course, you can do whatever you want. Foreigners also bake half-cooked eggs with thousands of layers of pastry. Our family prefers to eat walnut stuffing. The stuffing on it is enough to make snacks several times, and the extra can be used in the refrigerator later.

Crispy material

2 cups of plain flour

2 tablespoons of lard (table spoon)

Salt1/2 tea spoon.

Butter1.5 (6 OZ)

The above material can be used to make a thousand layers of pastry.

method of work

Production method

Filling

Bake raw walnuts in a small oven at 350F(200C) for 4-5 minutes, or stir-fry them in an iron pan with medium heat. After cooling, break them by hand or chop them with a knife. Be careful not to cut them too much. Add white sugar and mix well, then pour in a proper amount of honey, as long as the mixture of walnuts and white sugar is not too loose. Too much honey will cause serious stuffing leakage when baking.

Toaster pastry

Put flour, salt and lard into a basin, add appropriate amount of cold water (about 3/4 cup), and knead into a smooth dough. Put it in a covered basin and wake up 15 minutes.

Take butter and beat it loose with a rolling pin, then knead it into a cuboid.

Roll the dough into a square with a slightly thicker center.

Put the butter in the center of the dough, wrap all the butter in the corners and shape the dough into a rectangle.

Use a rolling pin to press out horizontal stripes and then vertical stripes on the dough, which is convenient for rolling out the dough.

Roll out the dough and try to keep a rectangular shape. It is not necessary to use too much force when rolling the dough. Just roll the dough to 2-3 mm. 。

Fold the dough twice and fold it into three layers, then wrap it with plastic wrap and put it in the refrigerator for 15-20 minutes.

Repeat steps 6 and 7 for six times, paying attention to keeping the dough as rectangular as possible in each rolling process. In this way, the thousand-layer pastry is ready.

Crispy pastry

There are many ways to make pastry. Here are some I made today.

Poached crisp

It's quite simple to make a poached pastry. Take a square pastry with a length of about 4 cm on one side. Put the stuffing in place, brush the egg liquid on the edge of the pastry and wrap it. Make three cuts on it with a knife, so that the pastry won't deform too much.

Triangle crisp and windmill crisp

These two shapes are easy, too. Take a square dough with a side length of 4 cm. Just do it as shown. When wrapping the triangle pastry, it is best to brush some egg liquid on the side, so that it is not easy to leak the stuffing when baking. Finally, decorate the triangle pastry with some stripes on the side with a fork.

Basket crisp

Take a square dough with a side length of 4 cm, fold it into a triangle, and cut two small mouths at two corners with a knife as shown in the figure. Cut small mouths at the other two corners in the same way. Add stuffing, stack the four corners, then press the center of the flower basket tightly to prevent the dough from swelling and loosening. Finally, adjust the four corners and four circles of the flower basket.

Butterfly Cracker

Take a rectangular dough with a width of about 8 cm, sprinkle coarse sand sugar on the surface of the dough, roll it up from both sides according to the long side, cut out small pieces with a knife with a width of about 1 cm, dip one side with sugar, put the side with sugar up in a baking tray, and then shape it. If coarse white sugar is used, there is only red sugar at home, so there is no essential difference.

baking

Preheat the oven to 350F( 175C) and bake for 15- 18 minutes. Bake the pastry until the crust is fully swollen, otherwise the taste will not be crisp enough.

Method 2: Apple Melaleuca Crisp.

material

"Half an apple," "flour 300g", "syrup (3 spoonfuls of sugar and 2 spoonfuls of honey)," "butter 80g" and "appropriate amount of icing".

method of work

1: Cut the apple into semicircular slices.

2: Boil the syrup and scald the apple slightly.

3. Mix flour and butter

4. Roll into a thin and thin skin.

5: Put syrup water on the dough.

6. Spread the apple slices on the top half of the dough.

7: Fold the dough in half

8: Roll it up.