1. Prepare the meringue ingredients.
2. Put the dough materials except the butter into the mixing tank of the CM-1500 chef machine, turn on the 1st gear to knead the dough, and then turn to the 3rd gear to knead the dough.
3. When the dough is smooth, add softened butter, and continue to knead the dough at level 3 until the butter is absorbed. The dough is kneaded to the expansion stage, and the stretchability is very good.
4. Arrange and flatten the dough on the baking tray, cover it with plastic wrap and put it in the refrigerator for about 30 minutes. Put the flaky butter up and down with plastic wrap, and use a walking hammer (stainless steel rolling pin) to alternately tap it smoothly, roll it out into a square with a side length of about 19cm, and put it in the refrigerator for later use.
5. Put the flaky butter up and down with plastic wrap, and use a walking hammer (stainless steel rolling pin) to alternately tap it smoothly, roll it out into a square with a side length of about 19cm, and put it in the refrigerator for later use.
6. Take out the refrigerated dough and butter, roll the dough into a square with a side length of about 26cm and about 2 times larger than the butter block. Place the butter in the center of the dough at an angle of 90 degrees. Fold up the four corners of the dough to wrap the butter, and pinch the joints tightly.
7. Sprinkle an appropriate amount of dry powder on the surface of the dough, use a walking hammer to alternately roll the front and back sides, and roll the dough into a rectangle about 60 cm long.
8. Before folding the dough, use a dry brush to remove excess flour on the surface of the dough.
9. Fold the dough 1/4 on the left side and 3/4 on the right side, and then fold it in half to complete a 4-fold (can be put in the refrigerator to relax for 30 minutes)
10. Roll out the dough again in the direction of the fold, and then fold it again to complete the second 4-fold. Wrap the dough and refrigerate for 1 hour.
11. Take out the refrigerated dough and roll it into a rectangle about 4mm thick.
12. Brush a layer of egg liquid on the surface of the dough, then spread a layer of coarse sugar, and then sprinkle a layer of almond slices on the surface, and use a rolling pin to compact it slightly.
13. Remove the irregular parts of the dough and cut the dough into pieces 8 cm in length and 4 cm in width.
14. Carefully move all the dough onto the baking sheet.
15. The CF-100A fermentation tank is preheated in advance. Choose a temperature of 28 degrees, a humidity of 70%, and a time of 60 minutes. Add water to the bottom water tray for humidification. After the preheating is completed, the 4 layers of dough are put in for fermentation.
16. COUSS CO-960S hot-air electric oven, preheated 200 degrees in advance, 4 layers of baking trays are put in at the same time, bake until the dough is fully expanded and then the temperature is turned to 180 degrees, bake until the surface is golden, about 15 minutes.
17. After baking, the puff pastry is out of the oven, and it can be moved to the grid to cool down. The color is very beautiful.
18. The finished product is crispy and fragrant.
Tips:1. The recipe is the amount of 1 portion of puff pastry dough, which can be used to make 2 baking pans of almond puff pastry. This time I made 2 copies of dough and baked 4 pans in total. If space is limited, it is more convenient to operate in small portions.
2. To make shortbread dough, it is recommended to operate in cool autumn and winter or when the room temperature is low. If the room temperature is high, the oil will be easy to soften and bond with the dough, and it is easy to leak oil, which is not conducive to dough rolling.
3. After kneading the dough, the refrigeration time can be adjusted according to the state of the dough. The hardness of the butter should be similar to that of the dough, so as to avoid the phenomenon of oil cut during rolling.
4. Keep the butter wrapped in a low temperature state during the production process. If you feel that the butter has become soft, you can stop the operation and put it in the refrigerator before operating. In order to avoid oil leakage when rolling.
5. The rolling pin is easier to operate with a walking hammer, and the light wooden rolling pin is easy to roll unevenly.
6. Be gentle when you roll it out after folding, and roll the front and back alternately so that the butter can be evenly distributed.
7. The puff pastry dough needs a lower temperature to ferment. The CF-100A fermenter has a constant temperature and humidity space to allow the dough to ferment stably, and the fermented dough has a distinct layer. If the fermentation temperature is too high, the wrapped butter will melt and affect the baking effect.
8. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
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