Before, I only knew that I was buying this kind of crispy pastry, but I never thought of doing it. I never thought that it was not only simple but also delicious. Interested friends can try to do it.
Practice:
1. Mix medium gluten flour and salt, then add salt free cream softened at room temperature. Pour in water and knead into dough (do not pour in all water at one time, pour in several times. Add according to the soft hardness of dough)
2. After kneading into a smooth dough, wrap it with fresh-keeping paper and refrigerate it for about 1 hour.
3. After taking out the relaxed dough, sprinkle a little hand powder (low powder) on the table top and roll it into a rectangle, three times longer than the yellow one, and slightly wider than the yellow one. Take out the sheet yellow and put it in the middle, wrap the sheet yellow in the dough, and stick the joint tightly (the joints in the middle and on both sides).
4. After the dough is rolled out, it is folded in four for one time and folded in three for one time, then put it in the refrigerator for 30 minutes, then folded in four for one time and folded in three for one time, and then put it in the refrigerator for about 30 minutes.
5. After taking out the dough, use a rolling pin to roll the dough into a rectangle. After trimming, the width is about 25cm and the thickness is about 0.2cm.
7. The dough is cut into 1.2cm wide strips. Top the dough with egg liquid, sprinkle with crushed almonds and sugar, and press it down gently with the palm of your hand to make it closely combined.
8. Twist the sliver into a spiral shape and arrange it on the baking tray. Put in the preheated oven and bake at 200 ℃ for about 10-15 minutes.