Ingredients: low gluten flour 220g, high gluten flour 30g, butter 40g, sugar, salt, drinking water 125g, strawberry and corn starch.
Taste: sweet.
Main practice: baking
operation sequence/order
1: Soften 40g butter at room temperature, mix it with low-gluten flour, high-gluten flour, sugar, salt and water, and knead it into smooth dough. Refrigerate for more than 20 minutes. The purpose of cold storage is to make the dough fully relaxed and easy to roll out, and the second is to reduce the temperature of the dough so that the wrapped butter is not easy to melt. )
2. Put 180g butter into a fresh-keeping bag, press it into thin slices with a rolling pin, and put it in the refrigerator until it becomes hard.
3. Spread thin powder on the table, put the dough on the chopping board and roll it into a rectangle.
4: Put the butter slices in the middle of the rectangular dough pieces.
5: Turn over a part of the rectangular dough and butter it.
6: Turn the other end over and crush both ends. So the butter is completely wrapped in the dough.
7: Turn the dough over and close it.
8: Roll it into a rectangle with a rolling pin.
9: Just like we fold quilts in the morning, we fold the two sides in half to the middle and then fold them in half. Fold it and put it in the refrigerator for 20 minutes.
10: Take out the frozen dough and roll it into a rectangle again.
1 1: Duplicate
9. Fold it again. Refrigerate for 20 minutes
12: refrigerate, then roll out, and repeat.
9, and then roll it into a rectangle.
13: cut the dough into circles, put it into a cake pan to make the bottom of the cake, and cut the rest into strips with a width of 1CM.
14: Prepare strawberry stuffing. Wash fresh strawberries, slice them, add sugar and corn starch, and mix well.
15: Insert some small holes in the cake base with a fork to prevent the cake base from bulging when baking.
16: Pour strawberries into the pit and smooth them.
17: Noodles are made of long strips of dough cut before. Brush the egg liquid around the cake base to make the long noodles adhere to the cake base. The surface of the pie is also coated with egg liquid.
18: Relax for 20 minutes and put it in the oven at 200 degrees for 35 minutes. If you don't relax, cakes will shrink when you bake. )