Double flavor butterfly cake
Overview
I made a vanilla butterfly cake a few days ago and it was well received. So someone asked that they still want to eat it, so I played a trick today and made a double-flavored butterfly cake. The shape is still as beautiful, but the taste is even better. Baking is like this. When we watch us turn flour, water and other ingredients into delicious snacks, the joy in our hearts cannot be described in words. On the road of baking, we can only learn and learn again, refer to it again, and then combine it with our own preferences to start a happy and sweet baking journey.
Tags
Ingredients
Steps
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Prepare materials as shown in the picture.
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Mix water, cubed butter, flour, and fine salt until together.
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First mix until evenly coated with dry powder.
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Then transfer the dough to the plastic bag. Knead until smooth, then wake up slightly and set aside.
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Divide half of the flour and add cocoa powder to it.
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Knead until combined. This is a bit time-consuming. No matter how much you knead, it will still look like a marble pattern. However, the finished product tells me that this does not affect the taste and shape.
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Place flakes of butter on top.
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After folding, place it with the mouth facing downwards.
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Repeat the creasing and creasing four times.
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At the same time, knead the original dough into flaky butter like this, fold the kneaded dough and let it rise slightly.
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Press until it forms a dough and set aside.
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Sprinkle appropriate amount of sugar and vanilla extract on the surface to enhance the flavor.
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After folding the two sides, place it in the refrigerator until hard.
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Cut the dough, place it on a plate, and sprinkle with appropriate amount of sugar.
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Place in the oven at 185 degrees and bake for 25 minutes.
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In this way, a double-flavor butterfly cake is completed.
