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

material

Main ingredients: low flour150g;

Accessories: 95g butter, 72g milk, 4g salt, proper amount of black pepper, 50g cheese.

Cheese stick

1

Dice the butter, I diced the cheese, and silk is ok.

2

Sift the low flour, salt and black pepper, then add butter and cheese, and mix well by hand. Don't rub it, or it won't be layered.

three

Add milk in several times, mix well, knead into a ball, and don't knead it like dough, then put the dough in the refrigerator for 30 minutes.

four

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.

five

Finally, roll it into a rectangle with a thickness of 0.5cm, cut it into small strips, twist it into a twist shape, brush with egg yolk and sprinkle with sugar, 190 degrees, for about 20 minutes.

Tips

Experience ~

1. When it was made for the first time, the room temperature was below 15 degrees, so the butter was used at room temperature, and the peeling effect was very good. The second time, the room temperature was about 20 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 pinch it a little to hold it together. 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.