Making good use of biscuit mould

Making good use of biscuit mould

Introduction:

"It's still the inspiration of making croissant. I think the pastry with stuffing is better. So I thought about another way. I suddenly thought that the biscuit mould I bought at home had no chance to use. Why not make good use of it this time? Moreover, it's simpler than croissant, and the shape of the mould can be chosen as you like."

Production steps:

Step 1: cut two pieces with a large biscuit mold. (generally, there are several biscuit molds with the same shape. I don't know if you have one.) for the method of thousand layer pastry, see the explanation in butterfly pastry

Step 2: brush a layer of egg on each piece.

Step 3: cut off the middle piece with a smaller die.

Step 4: after cutting the overlap, brush a layer of egg on the first piece. Put it in the middle layer of the oven, heat it up and down 180 degrees for about 15 minutes, and then take it out with a little coloring. Fill in the filling you like

Materials required:

Melaleuca pastry: moderate amount

Egg liquid: right amount

Jam: right amount

Note: 1. If you want the cup to be deeper, you can reduplicate a few more layers, but if there are too many layers, they will easily fall out during baking. 2. Filling can be chosen according to your preference, or it can be cream.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet