Spring has finally arrived. With the warm sunshine these days, butterflies even flew to my window. It is strange that such a small thing can fly above 20 floors. Take advantage of this fine weather to make a delicious cake with a nice name-Butterfly Crisp.

I always hear people say that making cakes is not successful, folding quilts is not good, and finally the oil surface is thrown into the trash can. This is the third time since baking to make cakes. Every time I do it, I am very careful, for fear of wasting materials. Fortunately, I can make progress every time.

If the Gil Michaels I bought this time hadn't expired, I might not have made up my mind to make cakes. A piece of Gil Michaels doesn't have much money, but it can't be wasted.

The first cake was made of artificial ghee, the second was made of lard, and this time it was made of flaky marcheline. Generally speaking, cakes are the most successful and well-organized. I wonder if this has anything to do with flaky macchiato.

According to the time of making cakes, the following experiences are summarized:

1. When making cakes, the room temperature should not be too high, preferably between 15-20 degrees. If the room temperature is too high, the wrapped oil will soften quickly, which will eventually lead to unsuccessful rolling.

2. When rolling dough, the hardness of dough is best similar to that of oil, which is beneficial to rolling dough;

After each roll of cakes is finished, it must be put in the freezer for 20 minutes, so as to make the next roll more delicious.

Materials:

A low flour 330g, high flour 40g, fine sugar 140g, salt 5g, egg 60g, butter 50g and water about 120g.

B.250 flake McLean (ghee or butter is also acceptable).

Pastry practice:

1. Mix all materials A and adjust the water amount according to the water absorption of flour. Knead the dough until it is smooth and put it in the refrigerator for 20 minutes;

2. Put the flaky Gil Michaels into a fresh-keeping bag, roll it into rectangular pieces with a rolling pin, and put it in the refrigerator for 20 minutes;

3. Take out the dough and roll it into three times the size of Maggie Lin, put the rolled Maggie Lin on the dough, then roll it three times according to the following figure, and finally roll it into large pieces for later use.

Making process of butterfly crisp:

1. Roll the dough rolled three times into large pieces;

2. Fold one-sixth from each side;

3. Fold the two sides in again, leaving a gap the size of a finger in the middle;

4. Finally, fold one side on the other.

5. Slice from one end with a knife, about 1 cm thick;

6. Two half-cut thin slices dipped in sugar (fine sugar is the best, I am dipped in coarse sugar);

7. Put the slices dipped in sugar into the baking tray, and pay attention to that the gap between baking trays is about the width of one slice (the gap is too small, and it will stick together when baking);

8. Preheat the oven, and bake at 180-200 degrees 15-20 minutes (the specific temperature should be adjusted according to your own oven, but the pastry temperature should not be too low, otherwise it may lead to no obvious crispy feeling).

The lower layer of baked butterfly crisp is easy to get too dark. You can put a grill on the bottom floor and then spread a piece of tin foil to reduce the heat of the fire, and finally you can bake the perfect butterfly crisp.