Wrapped in butter 180g?
Low gluten flour 160g?
High gluten flour 90g?
25g butter for dough?
Salt 4g?
Cold water 120ml?
Step 2: filler
Two yolks?
Low gluten flour 50g?
250ml milk?
Sugar 50g?
Vanilla pod 1 (or vanilla extract 1 teaspoon)?
Appropriate amount of fresh fruits (mango, strawberry, kiwi fruit, etc.). )?
First, knead the dough.
1. Cut the 25g butter prepared and put into the dough into 2cm square pieces, and soften it at room temperature until it is easy to knead and deform. ?
2. Mix the high-gluten flour and low-gluten flour evenly and sieve them together for later use. ?
3. Add butter to the flour and stir evenly with your fingers. ?
4. Add salt to cold water, slowly pour it into the flour, pour it aside and stir it to make the flour form a snowflake. ?
5. Knead the flour that has formed snowflakes into smooth dough?
6. Cut a cross on the dough, wrap it with plastic wrap and put it in the refrigerator 1 hour. ?
7. Cut the wrapping paper into 2mm thick pieces with butter. ?
8. Neatly arranged in fresh-keeping bags, arranged into a rectangle with a width of about 15cm and a length of about 20cm. ?
9. The butter will melt a little at this time, so roll up the butter with a rolling pin and put it in the refrigerator to make it hard again.
Second, making cakes.
1. Take out the dough from the refrigerator, sprinkle a little high-gluten flour on the chopping board as hand flour, and roll the dough into a square, the width of which is slightly wider than the length of butter and three times the length of butter; ?
2. Take out the hardened butter, tear off the fresh-keeping bag and put it in the middle of the big dough;
3. Fold the dough on the left to the right; ? The dough on the right is also folded to the left, overlapping the butter;
4.？ Pinch the opening above the dough; The palm slides on the dough from top to bottom to roll out the gas in the dough; ? Then seal the bottom opening tightly, and be sure to wrap the butter tightly.
5. Rotate the dough by 90 degrees, put it horizontally on the chopping board, and gently roll it into a big rectangle from the center to the four corners with a rolling pin. ?
6. Fold the left side of the rolled dough 1/3 to the right. ?
7.？ 1/3 on the right is folded to the left to form three layers. Wrap the folded dough with plastic wrap and refrigerate for 2 hours.
8. Take out the loose dough and put it on the chopping board. When it softens slightly, pat it gently with a rolling pin to spread it to both sides.
9. Then gently roll it into a rectangle from the center to the four corners. Be gentle at this time.
10.？ Repeat the three-layer folding method, fold it in half, wrap it with plastic wrap, and put it in the refrigerator for 2 hours.
1 1.？ Repeat the steps of opening, folding and refrigerating again, that is to say, a * * * needs to be folded three times and refrigerated three times. ?
12.？ Take out the refrigerated dough and roll it into a rectangular dough with a thickness of 0.3cm.
13.？ If the rectangle is not regular enough, you can cut off the extra parts with a knife and make it into a rectangle.
14. Put the thousand-layer cake into the baking tray covered with oil paper, preheat it in the oven 185℃ 10 minute, and bake it in the middle layer of the oven for 20 minutes. ?
15.？ When the temperature of the cake is not hot, it can be cut into rectangular blocks with a length of 7cm and a width of 4cm for use.
Third, stuffing.
1. Put the egg yolk in a small pot and add sugar to break it up. ?
2. Add milk and mix well. Sift in low-gluten flour and mix well. ?
3. Heat with low fire, stir while cooking until it becomes paste, and put it in the refrigerator for refrigeration. ?
4. Cut your favorite fresh fruit into small pieces for later use.
5.？ Choose a round decorative mouth and put it in the decorative bag, and then put the stuffing in the decorative bag for later use. ?
6. Put a cake on the plate and squeeze a layer of vanilla filling.
7.？ Put fresh fruit in the stuffing. ?
8. Make a combination of three layers of cakes and two layers of fillings in turn and decorate them. ?