Butterfly Crisp

Name: Butterfly Crisp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A serving Meringue; Some White sugar; Some Shimizu

by Junzhi

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Baking: 200 degrees, the upper layer of the oven, the upper and lower fire, about 20 minutes, bake until slightly golden brown.
For the super detailed recipe of Melaleuca pastry, please click here to enter the butterfly pastry, the most common dessert in the bakery, and one of the most popular desserts. Whether it's aunts, uncles, or children, they love it. I used to go to a certain bus station to wait for the bus. I saw many men, women and children queuing up at the baking shop next to them to buy butterfly cakes, especially the old ladies. They bought a large bag, which was crispy and delicious, and inexpensive.
Although butterfly cakes are delicious, most of the products sold outside do not use butter to control costs, so they contain trans fatty acids, which are actually not good for health. Therefore, it is better to make healthy and delicious butterfly cakes at home. You can not only enjoy the fun of baking, but also give the old snacks peace of mind. Why not?
Friendly reminder: Dim sum made from butterfly pastry and other puff pastry is relatively high in calories. If it is eaten by the elderly and children, be careful not to eat too much at one time.
【Butterfly Crisp】

Ingredients

A serving Meringue
Some White Sugar
Some Shimizu

Butterfly Crisp

1. Make the puff pastry according to the method of making puff pastry. After rolling it to a thickness of 0.3CM, cut off the irregular corners with a knife and trim it into a rectangular shape. Brush a layer of water on the puff pastry. After brushing with water, wait for two to three minutes. After the surface of the puff pastry becomes sticky, sprinkle a layer of white sugar on the surface (coarse ones are better). Along the long side, roll the puff pastry from both sides to the centerline.

2. The rolled up look is as shown in the picture. As shown in the picture, use a knife to cut the rolled puff pastry into small pieces with a thickness of about 0.6-1CM. When cutting, the small piece will be squashed, gently pinch it with your hands to fix it into a flat shape, and put it into the baking tray (the baking tray is coated with a layer of butter in advance) The oven is preheated to 200 degrees in advance, and the baking tray is placed in the upper layer of the oven. , Fire up and down, about 20 minutes, bake until slightly golden brown

Tips:
1. There is no fixed requirement for the length of the rectangular puff pastry, which can be determined according to your own preferences. Different sizes of rectangles can make butterfly cakes of different sizes;
2. The baking pan should be greased in advance, or use a pad paper with better anti-sticking property;
3. During the baking process, the puff pastry will expand, and the volume of the butterfly puff will become larger, so there needs to be a certain interval between each butterfly puff on the baking tray;
4. During the roasting process, it is normal for a small amount of oil to leak out, but if there is more oil, it means that the puff pastry is not done well and the layering is uneven.