A souvenir that elders will love: [Thousand Layer Ruyi Crispy]

Overview

Two days ago, my mother said that she was going to visit some uncles and aunts (my classmates) on New Year’s Day and asked me if I could make some snacks so that she could take them as souvenirs. Hearing this request, I was stunned for a moment, then nodded instinctively and replied: No problem~~ It wasn't until I finished that I realized what a tricky thing I had agreed to. . But once the words have been spoken, they cannot be taken back. . What's more, I show off to my mother that I can do anything all day long. . . (Someone: This is called self-inflicted misfortune.) Since it is to be given as a gift, it must be auspicious and the shape must be pleasing. After thinking about it, I decided on a few pastries and planned to make a small amount of them as samples. I will wait until my mother approves and then mass-produce them. What I made today is the Thousand-Layer Ruyi Pastry. Some people also call it Chinese Butterfly Pastry. In our house, it also has another name: Tight Curse Crispy Pastry. Haha, the name is quite vivid, isn’t it? Every time I see it, it’s like seeing the magic spell on Monkey King’s head~~ This time I used the big puff pastry in Chinese pastry. The specific steps are actually the same as the Napoleon puff pastry. Let’s start next~~ (A is the water-based pastry material, B is the puff pastry material, and C is the surface decoration material)

Tags

• baking
• clear water
• lard
• low gluten flour
• coarse sugar
• plain flour
• powdered sugar

Ingredients

Steps

1. 1 Prepare the ingredients for the dough crust and puff pastry;

   

2. 2 Mix the water and oil crust ingredients and mix with chopsticks until there is no dry powder;

   

3. 3 Knead it into a smooth dough with your hands, wrap it in plastic wrap and refrigerate it for more than 1 hour;

   

4. 4 Mix the pastry ingredients, knead into a ball in the same way, wrap in plastic wrap, and rest for more than 1 hour;

   

5. 5 Shape the pastry dough into a square, and roll out the water-oil dough into a square (or rectangle) with a side length approximately equal to 1.5 times the side length of the pastry dough. Place the pastry dough in the middle of the dough;

   

6. 6 Fold the four corners of the water-oil skin toward the middle;

   

7. 7 After wrapping it tightly, pinch the opening;

   

8. 8 Roll out the dough into a large rectangular piece;

   

9. 9 Fold both ends of the dough sheet toward the middle by about 1/4 of the size;

   

10. 10 Then fold it to the middle, similar to folding a quilt. Wrap in plastic wrap and refrigerate for more than 30 minutes;

    

11. 11 After refrigeration, take out the dough, turn it 90 degrees, and then gently press it with a rolling pin from the middle to both ends;

    

12. 12 Then roll out the dough from the center to the four corners;

    

13. 13 Fold it in 40% again, wrap it in plastic wrap, and place it in the refrigerator for more than 30 minutes. This process is performed 3~4 times in total;

    

14. 14 After the last 40% folding is completed and chilled to relax, take out the dough and roll it out again into a large dough sheet with a thickness of about 0.3~0.4cm;

    

15. 15 Gently brush a layer of honey water (water can also be used) on the surface of the dough;

    

16. 16 Sprinkle with granulated sugar, coarse sugar is better;

    

17. 17 Roll the dough sheet from both ends to the middle, wrap it in plastic wrap and refrigerate for more than 1 hour;

    

18. 18 Preheat the oven to 190 degrees. Take out the dough and slice it into pieces with a sharp knife, with a thickness of about 1cm;

    

19. 19 Place the sliced Ruyi puff pastry on a baking tray lined with baking paper and sprinkle a layer of sugar on the surface. Coarse sugar is better;

    

20. 20 Put it into the oven, middle layer, heat up and down, 180 to 190 degrees, bake for 15 to 20 minutes, until the pastry layers stretch and the surface is colored, then take it out, let it cool and store it in a sealed seal.