Almond crisp, crisp strip - fold quilt

Almond crisp, crisp strip - fold quilt

Introduction:

Production steps:

Step 1: mix the main ingredients and knead the dough to three smooth state. (because there is no butter, so butter 35 uses peanut oil. It's better to use butter!)

Step 2: about 20 minutes

Step 3: fold the sheet butter into the quilt

Step 4: if the oil melts in the middle and is difficult to operate, you can put it in the refrigerator and continue to operate when it is hardened. It doesn't matter if there's a little oil leak

Step 5: 3% off for 5 times

Step 6: take a part of the stacked dough and roll it into a large piece of about 2mm ~ 3mm. Brush with honey and sprinkle with sugar

Step 7: Sprinkle with almond slices, cut into pieces (with scraper), and transfer them to the baking pan with scraper

Step 8: 200 degrees, 18 minutes, out of the oven

Step 9: take another piece, roll it thin, brush honey, sprinkle sugar, cut it into strips and roll it up.

Step 10: 200 degrees for 18 minutes

Materials required:

Medium gluten flour: 250g

Salt: 5g

Butter: 35g

Water: 125g

Flaky butter: 150g

Note: if the oil melts in the middle and is difficult to operate, you can put it in the refrigerator and continue to operate after it hardens. It doesn't matter if there is a little oil leakage, as long as it doesn't affect the operation

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet