Almond Crisp

Almond Crisp

1. Mix all the ingredients, put 40 grams of butter softened at room temperature and put it in the flour

2. Pour in water and knead into a dough

3. Knead into a smooth dough, wrap it in plastic wrap, put it in the refrigerator and relax for 20 minutes

4. Apply a thin layer of anti-sticking powder on the case, take out the loose dough and place it on the chopping board

5. Cut the 180 grams of butter used for wrapping into small pieces, put them in a fresh-keeping bag, and use a rolling pin to press the butter into a large slice of uniform thickness

6. Roll the dough into a rectangle, about twice the width of the butter slice, and slightly wider than the butter slice

7. Put the butter slice in the center of the rectangular dough

8. Turn the two ends of the dough over to the center, cover the butter slices, and pinch the dough at the joint with your hands.

9. Pinch one end of the dough sheet tightly, squeeze out the excess bubbles, and then squeeze the dough sheet on the other end tightly

10. After rotating the dough 90 degrees, use a rolling pin to roll the dough into a rectangular shape again

11. Fold one end of the dough toward the center, and then fold the other end toward the center

12. Fold the folded dough in half

13. This completes the first round of 40% off

14. The four-folded noodles are wrapped in plastic wrap and placed in the refrigerator to relax for about 20 minutes

15. Take out the slack dough sheet, repeat steps 10-13, and perform two rounds of four-folding, for a total of three rounds of four-folding before and after

16. After three rounds of four-folding are completed, roll out the dough into a rectangle with a thickness of about 0.3 cm, and the puff pastry is ready.

17. Place the almonds on the chopping board and chop them for later use

18. Brush a layer of whole egg liquid on the puff pastry

19. After brushing the whole egg liquid, sprinkle a layer of white sugar on the surface

20. Sprinkle with chopped almonds

21. Press the surface of the dough with a rolling pin, and press the chopped almonds and white sugar into the dough

22. Turn the dough over, brush with egg wash, sprinkle with sugar and almond slices and press

23. Dip sugar and chopped almonds on both sides, then use a knife to cut into long strips

24. Twist the divided strips into a spiral shape and arrange them on the baking tray

25. Relax for 10 minutes, put in a preheated oven, 200 degrees, bake for 15-20 minutes, and bake until the surface is slightly golden