Baking compulsory course: detailed method of multi-layer pastry

Anyone who has made a Portuguese egg tart will never forget its crust. It needs to be wrapped in butter (or margarine) in the dough and folded repeatedly before it can be made. This is a very difficult thing for beginners.

The production of thousand-layer pastry is the basis of pastry, and anyone who likes baking should not let it go, but there are also many students who encounter all kinds of problems in making, so I specially made a more detailed step map this time. I hope all the students can learn.

Thousand layers of pastry is not only used to make egg tarts, but also can make a variety of pastries, thousands of layers of pastry pie, etc., has a very rich application. In the West Point shop, pastry made from thousands of layers of pastry is always one of the most eye-catching snacks. So, this is a required course.

The principle of thousand-layer pastry is that it is wrapped in oil in the dough and folded repeatedly to form hundreds of layers of dough-butter-dough. When baking, the moisture in the dough is vaporized by high temperature, and the dough expands under the impact of water vapor, forming a layered and delicious pastry.

[thousand layers of pastry dough]

Ingredients: 220 grams of low-gluten powder, 30 grams of high-gluten powder, 40 grams of butter, 5 grams of fine sugar, 1.5 grams of salt, 125 grams of water, 180 grams of butter.

Production process:

1. Get the raw materials ready

2. Mix flour with sugar and salt. Soften 40 grams of butter at room temperature and add to the flour.

3. Pour in water and knead into a dough. Don't pour the water all at once, but add it according to the softness and hardness of the dough.

4. Knead into a smooth dough. Wrap it in plastic wrap and refrigerate and relax for 20 minutes.

5. Cut 180 grams of butter into small pieces and arrange them in a fresh-keeping bag.

6. Press the butter into a thin sheet with a rolling pin. At this time, the butter will soften slightly and refrigerate until it hardens again.

7. Take out the loose dough, apply a layer of anti-sticking powder on the case, put the dough on the board and roll it into a rectangle, which is about three times the width of the butter slice and a little wider than the length of the butter slice.

Take out the frozen and hardened butter slices and tear off the fresh-keeping bag.

9. Place the butter slice in the center of the rectangular patch.

10. Turn one end of the noodle toward the center and cover it with a thin piece of butter.

11. Put the other end of the noodle over, too.

12. This wraps the thin slice of butter in the noodle.

13. Press one end of the dough to death, move your hand along one end of the patch against the skin to the other end, drive the bubbles out of the other end, and avoid wrapping the bubbles in the patch.

14. When you move your hand to the other end, crush the other end to death.

15. Rotate the patch 90 degrees.

16. Roll the square again with a rolling pin. When rolling, roll out from the center to the four corners, which is easy to roll into a regular rectangle.

17. The rectangle after rolling is shown in the picture.

18. Fold one end of the dough toward the center.

19. Turn the other end of the dough to the center.

20. Fold the folded dough in half. This completes the 60% discount for the first round.

21. 60% discount noodles, wrap them with plastic wrap, refrigerate and relax for about 20 minutes.

22. Take out the flabby noodles, repeat steps 16-21, and give a 60% discount for two rounds. A total of 3 rounds of 60% discount.

23. This is the noodle after the third round of 60% discount.

Roll out three rounds of noodles with a 60% discount into a rectangle with a thickness of about 0.3CM. A thousand layers of pastry will be ready.

TIPS:

1. This is a kind of thousand-layer pastry which is very suitable for the family. It is not recommended to use margarine / margarine to make a thousand-layer pastry, although it is not as easy to melt as butter, which makes it much easier to make. But the taste and health of the thousand-layer pastry made in this way can not be compared with those made with 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 do-it-yourself fun and eating healthily.

2. Butter melts easily when the weather is hot. 22 grams of high gluten flour can be added to 180 grams of butter to absorb moisture in the butter and make it easy to operate. (the specific method is: soften 180 grams of butter at room temperature, add 22 grams of flour, stir with a mixing tool until well mixed, put into the refrigerator to re-freeze hard, and then follow the normal steps.)

3. Relax until the dough is set still for a while to make it stretch out and make it easy to roll out without retraction. It is not necessary to relax every time it is folded. It should be decided according to the state of the dough. If the dough is easier to roll out, it can be folded twice in a row and then relaxed. However, if the dough is not easy to roll out or the butter softens and begins to leak, refrigerate and relax immediately.

4, related raw material knowledge: low gluten flour, low protein content flour, because of low gluten degree, the dim sum taste crisp and loose, mostly used to make cakes and biscuits; high gluten flour, high protein content flour, mostly used to make bread and taste gluten snacks; butter: English for BUTTER, also known as cream. It is a yellow solid oil extracted from milk. it is very hard when refrigerated and will become very soft at room temperature over 20 degrees Celsius. Be careful to distinguish it from dessert cream / whipped cream for framing flowers. Marilyn: margarine made from hydrogenated vegetable oil is added with chemical spices to simulate the flavor of natural cream. it has a high melting point and remains hard and solid at room temperature. it is easier to operate than butter when making thousands of layers of pastry, but it tastes worse and contains trans fatty acids that are considered harmful to health.

5. After the thousand-layer pastry is done, you can sprinkle a layer of dry powder on the surface (to prevent it from being rolled up and glued), then roll it up and put it in the refrigerator. It can be stored for a week or so. When using it, leave it at room temperature for a while, and then open it after the pastry has softened (if you make egg tarts, you don't have to open it). If you need to keep it for a longer time, you can put it in the freezer and keep it for a month or more.

6. Please note that for pastry made of thousand layers of pastry, it is normal for a small amount of oil to leak out during the baking process, but if a lot of oil leaks out, it means that the production of the pastry failed, and the layering failed to reach extremely thin and distinct layers. or when rolling, the grease layer is unevenly distributed, so it is recommended to remake it.

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