Hawthorn Crisp

Snacks that can be used for breakfast

Snacks that can be used for breakfast

Material

600 grams of low-gluten flour
200g butter
Baking powder 2g
2g of refined salt
Clear water 120ml
The right amount of egg liquid
Filling: 500 grams of hawthorn cake.

1-6. Sift the flour first, then divide it into two parts, one part is 280 g, the other part is 320 g, take 150 g butter and put it in a pot to heat the water to melt, then pour 280 g flour Oil dough

Hawthorn Crisp Step 1

7-12. Melt the remaining 50 grams of butter in insulated water and set aside. Put 320 grams of flour into baking powder and a little salt and mix well. After mixing the flour, pour it into a melted butter bowl and mix well with your hands to make the butter appear as fine particles in the flour. Finally, use warm water and noodles , The hardness of the dough is the same as that of the pastry dough

How to make hawthorn crispy corner Step 2

13-18. Put the two pieces of dough and cover them with a damp towel for a while, for about 10 minutes, then take out the water dough and roll it into a 1 cm thick dough with a rolling pin. Put the pastry dough on the water dough and use Use your hands to gather the dough evenly and wrap the pastry dough.

How to make Hawthorn Crisp Step 3

19-24. After wrapping the pastry dough, gently press it flat with your hands, and then use a rolling pin to cross-press. During the pressing process, turn the face twice. When the dough is pressed to 1 cm thick, use a rolling pin to roll it into a 0.5 cm thick piece. During the rolling, use a plastic scraper to push the surroundings of the dough to shape it to make it as long as possible. Then use the dough. Brush the excess dry flour on the top of the brush, fold it left and right after brushing it, fold it again, press it with a rolling pin, and roll it out. Repeat this method three times. This method is also called the triple stack method.

Hawthorn Crisp Step 4

25-29. Roll out the dough into 0.3 cm thick dough at the last pass. After rolling the dough, use a sharp knife to divide it into approximately 9 cm wide dough, then cut the hawthorn cake into 3 cm width 0,8 cm Thick slices, neatly arranged in the middle of the noodles, fold the noodles up and down to wrap the hawthorn cake, smear the interface with a brush with fresh water, so that the interface will not stick apart

30-33. After wrapping the hawthorn cake, cut it into a triangular shape with a knife, and then put the neat code with the interface down into the baking tray, smear the egg liquid on its skin, and finally put it into the preheated oven Rack, set the upper and lower fire temperature at 170 degrees, bake for 18-20 minutes, take it out and dry it to eat.

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