Almond Crisp

Almond Crisp

1. Mix all the ingredients, soften 40g butter at room temperature and put it into flour; pour in water and knead into a dough; knead into a smooth dough, wrap it in plastic wrap, put it in the refrigerator and relax for 20 minutes; apply a layer of anti-sticking on the case Thin flour, take out the loose dough and put it on the chopping board

2. Cut the 180g butter used for wrapping into small pieces, put them in the fresh-keeping bag and arrange them, use a rolling pin to press the butter into a large slice of uniform thickness; roll the dough into a rectangle, and the length is about twice the width of the butter slice. The butter flakes are slightly wider; put the butter flakes in the center of the rectangular noodles; turn the two ends of the noodles to the center respectively, cover them on the butter flakes, and pinch the dough at the joint with your hands; pinch one end of the noodles Tighten, press out the excess bubbles and pinch the dough on the other end

3. After rotating the dough 90 degrees, use a rolling pin to roll the dough into a rectangular shape again. Fold one end of the dough toward the center, and then fold the other end toward the center; then fold the folded dough in half; this completes the first round of four folds

4. The four-folded noodles are wrapped in plastic wrap and placed in the refrigerator to relax for about 20 minutes; take out the loosened noodles, repeat steps 15-18, and perform two rounds of four-folding. There are three rounds of four-folding before and after; after the three-round and four-folding are completed, roll out the dough into a rectangle with a thickness of about 0.3CM, and the puff pastry is ready.

5. Put the almonds on the chopping board and chop them for later use; brush a layer of whole egg liquid on the puff pastry

6. After brushing the whole egg liquid, sprinkle a layer of white sugar on the surface; then sprinkle with chopped almonds; press the surface of the dough with a rolling pin, press the chopped almonds and white sugar into the dough; turn the dough over, brush the egg liquid, and sprinkle White sugar and almond slices and press

7. After dipping both sides with sugar and chopped almonds, divide the long strips with a knife; twist the divided long strips into a spiral shape and arrange them into a baking tray; relax for 10 minutes, put in a preheated oven, 200 degrees, and bake 15- For 20 minutes, bake until the surface is slightly golden

Tips:

1. The amount of water in the dough increases or decreases according to the water absorption of the own flour, do not pour it all at once;
2. The butter used for wrapping, put it into a fresh-keeping bag and roll it out, if it becomes soft, you can put it in the refrigerator for a while;
3. When rolling the dough, roll it from the center to the four corners, it is easy to roll into a regular rectangle;
4. After the puff pastry is made, if you don't use it, you can sprinkle an appropriate amount of high flour, roll it up and freeze it in the refrigerator, and just take it out and soften it when needed.