Pastry

Pastry

Introduction:

"Pastry is an important factor affecting the finished product, so it's necessary to make the pastry taste delicious and smooth. And I'm lazy. I won't use up the pastry I make at one time. Hey, put it in the bottom of the refrigerator. When I want to eat it in two days, I can take it out and put it on. Then I can directly make egg tarts and pastries. "

Production steps:

Step 1: low powder 350 G.

Step 2: egg 2G.

Step 3: 90 grams of butter.

Step 4: 160 grams of cold water.

Step 5: 60 grams of fine granulated sugar, prepare the materials in the above 1 ~ 5 pictures, in addition to butter, mix them into cotton shape, then add butter and knead them to smooth water mass.

Step 6: low powder 350 G.

Step 7: 250 grams of butter.

Step 8: 500g lard, mix the materials in 6 ~ 8 pictures, and make the dough with the same method.

Step 9: roll both dough into pieces of the same thickness.

Step 10: roll the water skin and oil skin into rectangular dough, cover the oil skin with water skin, roll it flat, then fold the dough and roll it flat again, repeat at least three times. Roll it into 0.5-thick thin skin (it's best to wrap it with plastic wrap when rolling). Wrap it with plastic wrap and refrigerate it for 30 minutes.

Materials required:

Low powder: 700g

Butter: 90g

Egg: 2G

Lard: 500g

Butter: 250g

Water: 160g

Spinning sugar: 60g

Note: if you can't use up, you'd better seal the dough with a sealed bag and store it in the refrigerator for 0 degree for next use.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet