Seeing that everyone is making puff pastry snacks, I also join in the fun!
This is the ingredient for my croissant bun, and the crispy skin is very crispy and dregs.
Because my body is wet, it is very beneficial to eat more red beans and barley water,
Therefore, there are many red beans and barley in the family, and using this as a filling can be described as the best use of everything!
Autumn is getting colder, and the hot quicksand crisp is just right to eat
Ingredients
Butter 1 (250 g)
Flour (500 g)
Warm water (250 g)
Yeast (14 g)
Salt (12 g)
Butter 2 (100 g)
Sugar (50 g)
Accessories
Red beans (200 g)
Barley (150 g)
Hawthorn strips (10 strips)
Granulated Sugar (100 g)
Butter 3 (75 g)
Prepare the materials.
Add warm water to the yeast and stir well.
Flour with sugar, salt and stir well.
Mix the materials from the previous two steps into a ball.
Add butter 2 and whisk with whisk and dough joint for 5 minutes.
Cover with plastic wrap, refrigerate and stay overnight.
Remove the dough and roll out into large pieces.
Butter 1 is placed in a food bag in advance and pressed into rectangles, refrigerated and shaped, and butter wrapped in it.
Then start folding the quilt, each time folding, refrigerate for 20 minutes, and then start the next time, a total of 4 times.
Red bean barley is boiled and beaten into puree, add hawthorn strips, simmer over low heat, add butter 3, refrigerate for 30 minutes and set aside.
Mille-feuille puff pastry is rolled into a sea threaded crust, wrapped in the filling, placed in the oven, 180 degrees, 20 minutes.
Eat it hot, the crispy skin, the quicksand filling, the sweet and sour hawthorn is really delicious!
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