200g of high flour, 200g of medium flour, 40g of fine sugar, 8g of dry yeast, 50g of water 195g, 50g of whole egg liquid, 50g of flaky butter 150g, 30g of unsalted butter and strawberry cocoa butter.
Pistachio nuts and dried tangerine peel can be praised
200g of high flour, 200g of medium flour, 8g of salt, 40g of fine sugar, 8g of dry yeast, 50g of water 195g, 50g of whole egg liquid, 30g of flaky butter 150g, unsalted butter and pistachio cream.
Che da Chang zai ke song
200g of high flour, 200g of medium flour, 8g of salt, 40g of fine sugar, 8g of dry yeast, 50g of water 195g, 50g of whole egg liquid, 30g of flaky butter 150g, unsalted butter and sliced pork floss sausage cheese.
Sweet orange honey pomelo can be praised.
200g of high flour, 200g of medium flour, 8g of salt, 40g of fine sugar, 8g of dry yeast, 50g of water 195g, 50g of whole egg liquid, 30g of flaky butter 150g, unsalted butter and orange cream.
Coconut fig can be praised.
200g of high flour, 200g of medium flour, 8g of salt, 40g of fine sugar, 8g of dry yeast, 50g of water 195g, 50g of whole egg liquid, 30g of flaky butter 150g, unsalted butter and dried coconut cream figs.
Raspberry can be praised for its qingti.
High flour 200g, medium flour 200g, salt 8g, fine sugar 40g, dry yeast 8g, water 195g, whole egg liquid 50g, flaky butter 150g, unsalted butter 30g, and green raspberry cream.
Sweet-scented osmanthus chestnuts can be praised
200g of high flour, 200g of medium flour, 8g of salt, 40g of fine sugar, 8g of dry yeast, 50g of water 195g, 50g of whole egg liquid, 30g of flaked butter 150g, 30g of salt-free butter and appropriate amount of osmanthus chestnuts.
Original salt can be sung
200g high flour, 200g medium flour, 8g salt, 40g fine sugar, 8g dry yeast, 50g water 195g whole egg liquid, 50g flaky butter 150g and 30g salt-free butter.
Praise for almonds and nuts
200g of high flour, 200g of medium flour, 8g of salt, 40g of fine sugar, 8g of dry yeast, 50g of water 195g, 50g of whole egg liquid, 30g of flaky butter 150g, unsalted butter and a proper amount of almonds and nuts.
Jasmine litchi can be praised
200g of high flour, 200g of medium flour, 8g of salt, 40g of fine sugar, 8g of dry yeast, 50g of water 195g, 50g of whole egg liquid, 30g of flaky butter 150g, unsalted butter and jasmine cream litchi.
Here comes the recipe!
Making ingredients: high powder? 200g, medium powder? 200g? White sugar? 40g, salt 8g, dry yeast 8g water 195g, whole egg liquid? 50g、
Flaky butter? 150g, salt-free butter? 30g
Production steps:
1. Flaky butter is put in a fresh-keeping bag and rolled into 20cm? *20cm square, put in the refrigerator for more than 30 minutes.
2. Other materials are poured into the mixing basin in the order of liquid first and solid second;
3. The chef mixes the dough at low speed and then turns it to medium speed. When the dough surface is smooth and expanded, add salt-free butter and mix it at low speed and then turn it to medium speed, until the thin glove film can be pulled out.
4. Put the dough into a fresh-keeping bag and flatten it, and put it in the refrigerator for 30 minutes.
5. Take it out and roll it into rectangular pieces, about 22cm*40cm.
6. Take out the flaky butter and wrap it in a rectangular noodle, press the joint tightly, continue to roll it out into a rectangle, fold it inward at the eighth right side, fold it inward at the left side correspondingly, press the joint tightly, fold it in half again, wrap it with plastic wrap, and put it in the refrigerator for 30 minutes.
7. After taking it out, roll it into a rectangle, fold it inward at one eighth of the right side, fold it inward at the left side, press the joint tightly, fold it in half again, wrap it with plastic wrap, and put it in the refrigerator for 30 minutes.
8. Take it out and roll it into a rectangular thin sheet with a thickness of about 4mm and a width of about 20cm.
9. Cut a number of isosceles triangles on the dough with a knife, with a base length of about 8cm and a height of about 20cm. Cut a small incision with a length of about 2cm in the center of the bottom edge of each triangle, roll it from the bottom edge, peel it away from the incision, and make the two bottom corners protrude outward.
10. Put it into a fermentation box with humidity of 26 degrees for fermentation for 90 minutes to double its size.
1 1. Brush the surface with egg liquid and bake it in an oven at 200°C 18 minutes!