French Style Biscuits
by Lizhi Food
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The ingredients other than the flaky butter are put into the bread machine and dough for about 20 minutes at a time until the dough is smooth, without basic fermentation.
2. Live it into smooth dough and divide it into two equal parts. This is easier to handle. Spread it into slices and freeze for 30 minutes, or freeze it overnight. The next day, it will be thawed with the flaky butter until it is almost soft and hard, and then operate.
3. The butter is thawed and softened slightly. I divide it into two portions. Each portion is 100 grams of butter. Spread flour on the cutting board and roll it into a suitable size square.
4. Roll the frozen dough into a circle and wrap the rolled butter.
5. Wrap the butter.
6. Roll out into a rectangle after wrapping.
7. Rolled dough pieces.
8. Fold in three for the first time, fold from both sides to the middle.
9. Fold it and roll it out again.
10. The second three-fold, a total of two or three three-fold, and then roll out.
11. Roll it into a 4 mm thick dough sheet, which can be rolled up and frozen if you can't use it at a time.
12. Cut to the right size, mine is 20 cm long and 10 cm wide.
13. Fold it in half, separate it with oil paper in the middle, and ferment to double the size.
14. Brush the fermented egg liquid and sprinkle with white sesame seeds.
15. Preheat the oven at 190 degrees, and bake in the middle of the oven for about 18 minutes.
16. Bake until golden brown.
17. Pinch in ham, bacon, lettuce, and squeeze salad dressing.
18. Nutrition starts with breakfast.
