Salt water muffin tart recipe and eating method

Ingredients for Muffin Towers

High gluten flour 100g Low gluten flour 150g Salt 2g Sugar 10g Butter 20g Water/Milk 130g Butter for wrapping in 100g White Chocolate 100g Sliced Almonds 50g

Step by step for Muffin Towers

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Step 1

High flour, Low flour, Salt, Sugar, softened butter, water mix, knead into a smooth dough

Step 2

Cover with plastic wrap and relax for 15-20 minutes

Step 3

Roll the softened butter into a 20×20cm sheet, put it in the fridge and set aside

Step 4

Roll the relaxed dough into a square and put it into a baking tray (baking tray is afraid of powder to prevent it from sticking), cover with plastic wrap and set aside

Step 4

Put the relaxed dough into a baking tray. Cover with plastic wrap and relax for 15-20 minutes

Step 5

Dust a silicone mat with flour and roll the relaxed dough into a square twice the size of the butter sheet

Step 6

Place the butter sheet on top of the sheet in a staggered pattern

Step 7

Fold the four corners of the sheet inward, press to push out the air, and pinch tightly at the seams

Please make sure that you have the dough in the right place. Pinch firmly

Step 8

Dust the sheet with flour to prevent it from sticking, and roll it out into a rectangle

Step 9

Fold the left 1/3 of the sheet to the center, and the right 1/3 of the sheet to the center

Step 10

Turn the sheet 90 degrees, roll it out again, and triple-fold it again

Step 11

Place the sheet into the baking pan, and press it inward to push out the air.

Place the sheet on a baking sheet, wrap in plastic wrap and place in the fridge for half an hour

Step 12

Take out the loosened sheet, use a rolling pin to gently press down on the sheet to make it extend, triple-fold it again, wrap in plastic wrap and place in the fridge to loosen for half an hour

Step 13

Pull out the loosened sheet and roll out to a thickness of 0.3cm, and then cut it into rectangular shapes.

Step 14

Preheat the oven to 170 degrees Celsius and bake for about 50 minutes

Step 15

Bake the sliced almonds at 160 degrees Celsius for about 3 minutes

Step 16

Place the white chocolate in a piping bag and melt it under water, then cut small slits and squeeze it on the muffin top

Step 17

Sprinkle with a layer of sliced almonds.

Step 18

Squeeze the white chocolate again to cover the muffin tiles