1. Prepare materials
2. The butter is divided into 20g and 17g, softened at room temperature
3. Yeast is melted in warm water
4. Divide the flour into 100g and 30g portions, chop the shallots
5. Put all the ingredients for the oil skin into the container and mix
6. Become oily skin dough and let it rise for 20 minutes
7. Mix the pastry ingredients evenly
8. Set aside and let stand for 20 minutes
9. After the oily skin dough is fermented to the extent that it becomes slightly larger, roll it into a nearly rectangular shape
10. Fold up along one third of the dough
11. Fold up one third on the other side
12. Close the mouth down, roll it into a dough, repeat folding and rolling three times, then wrap it in the shortbread
13. Fold a third from right to left again
14. Fold one third from left to right
15. Roll out into dough, repeat three times to fold, roll out, fold and roll out again
16. Roll out as thin as possible, and then cut into pieces with a knife
17. Take a fork or toothpick to pierce each dough evenly
18. Preheat the oven at 180 degrees for 20 minutes
Tips:1. Roll out the dough for the last time, be sure to roll it out as thin as possible, the baking process of the biscuits will swell and become very thick. The thinner it is rolled, the crisper it will be when baked, the taste is good, and the shape is beautiful.
2. The butter on the picture is 10g and 20g respectively, which are based on the recipe of Tiramisu. But in actual operation, 10 grams of butter can't form a dough at all. I increased the amount of butter in the pastry dough to 17 grams.
