French dessert: rich and crisp --- pithiviers with almonds

French dessert: rich and crisp --- pithiviers with almonds

Introduction:

"Crown Almond Pie pithiviers is a classic French snack. It is said that pithiviers is a pastry popular in a French city called pithiviers 500 years ago. Its surface is characterized by radial patterns. In Europe, this pastry is baked with almond cream and filled with Melaleuca pastry. It is usually called crown Almond Pie. On January 6, as a new year's dessert on Epiphany Day, the pie needs to be wrapped with broad beans representing Jesus. Now, a small ceramic doll (which can be religious figures, or even porcelain dolls in various shapes such as animals, cars, etc.) is usually put into the pie, which can be called King's pie. The person who eats this porcelain doll, that is, the king or queen of the day, can wear a golden crown and be responsible for preparing the king's pie for the next year. In addition, eating porcelain dolls also means good luck this year, just like eating dumplings and coins on Chinese New Year's Eve. Different patterns on the surface of the crown almond sect represent different meanings: sunflower pattern symbolizes the sun and vitality; palm leaf represents victory and glory; Clover means happiness. "

Production steps:

Step 1: cut the butter into small pieces and soften at room temperature.

Step 2: add flour, salt and water slowly.

Step 3: knead the dough, wrap it with plastic film and refrigerate for more than 1 hour. (knead the dough as little as possible to reduce the gluten)

Step 4: take out the dough, roll it into about 2 / 3 of the length of the dough and wrap it in butter; fold down the top 3 / 1 of the dough and cover half of the butter.

Step 5: fold up the 3 / 1 of the lower part of the dough and squeeze the surrounding edges.

Step 6: fold the dough, rotate it 90 degrees, roll it into a rectangle, cover it and fold it in half.

Step 7: refrigerate in the refrigerator for 30 minutes, and repeat the rolling and folding steps for 5 times.

Step 8: after the last 30% discount, refrigerate and relax for at least 2 hours. (refrigerate as much as necessary)

Step 9: take out the dough and cut it into 2 parts.

Step 10: roll it into a rectangle with a thickness of 4mm, cut it into a round thousand layer pastry with a diameter of 21cm, and refrigerate it for use.

Step 11: soften butter, add sugar and stir well.

Step 12: add egg liquid in several times and mix well.

Step 13: pour in almond powder and stir well to form cream almond filling.

Step 14: take out the Melaleuca pastry, use a 15cm diameter bowl in the middle to press out the mark, put in the cream almond filling, and slightly shape it into an arc.

Step 15: apply a layer of egg liquid on the dough around the indentation, cover another layer of pastry on the surface, glue the crust, and cut the crust into a pattern.

Step 16: use a sharp knife to draw a radial pattern on the surface, poke a small hole in the center of the pattern, and send out hot gas when baking; apply egg liquid on the surface and refrigerate for more than 2 hours.

Remove the dough and preheat it for about 20 minutes.

Step 18: get out of the oven and brush a layer of syrup while it's hot.

Materials required:

Melaleuca pastry: low gluten flour: 75g

High gluten flour: 75g

Salt: 1g

Salt free butter: 20g

Water: 75 ml

Oil: flake butter: 90g

Almond filling: almond powder: 40g

Powdered sugar: 40g

Eggs: 35g

Surface decoration: egg liquid: appropriate amount

Notes: 1. Although the production of Melaleuca pastry may encounter failure for beginners, it is the basis of pastry, and anyone who likes baking should not let it go. The principle of Melaleuca pastry is to wrap oil in dough and fold it repeatedly to form hundreds of layers of dough butter dough. In the process of baking, the moisture in the dough is vaporized by high temperature, and the dough expands under the impact of water vapor, forming a crisp and delicious pastry with distinct layers. Therefore, the difficulty of making Melaleuca pastry in home baking is nothing more than folding quilts. 2. It is not recommended to use margarine / margarine to make Melaleuca pastry. Although margarine is not easy to melt without butter, it will make the production much easier, but the taste and health of Melaleuca pastry made by margarine can not be compared with that made by butter. In commercial mass production, butter is not often used because it is difficult to control, difficult to operate and high cost. But home production should be based entirely on the fun of doing it yourself and eating healthily. 3. Relaxation is to let the dough rest and relax, so that the dough can be stretched and rolled out easily without retraction. Not every fold needs to be relaxed. It should be decided according to the state of the dough. If the dough is easy to roll out, it can be folded twice and then relaxed. However, if the dough is not easy to roll out or the butter becomes soft and begins to leak, it needs to be refrigerated immediately. 4. After the Melaleuca pastry is finished, a layer of dry powder can be sprinkled on the surface (to prevent adhesion after rolling up). It can be stored in the refrigerator for about a week. When using, place it at room temperature for a while, and then use it after the pastry becomes soft. If it needs to be preserved for a longer time, it can be put into the freezer for freezing. It can be preserved for a month or even longer. It can be opened at the front room temperature.

Production difficulty: Advanced

Process: Baking

Production time: one day

Taste: milk flavor