Shuangwei Butterfly Cake

Name: Shuangwei Butterfly Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 40g butter; 120g Shimizu; 180g Flaky butter; Some Vanilla extract; Some White sugar; Some cocoa powder

by Niu Ma Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

A few days ago, I made a vanilla butterfly cake, which was well received. So someone suggested that I still want to eat it. I played a trick today and made a double-flavored butterfly pastry. The shape is still so beautiful, but the taste is even better.
Baking is like this. When we look at us turning flour, water and other ingredients into beautiful spots, the joy in our hearts cannot be described in words. On the road to baking, we can only study and study, refer to and refer to, and then combine our own preferences to embark on a happy and sweet baking journey. "

Ingredients

250g Flour
40g Butter
120g Shimizu
180g Flaky Butter
Some Vanilla Extract
Some White Sugar
Some Cocoa Powder

Shuangwei Butterfly Cake

1. Prepare the materials used in the picture.

2. Mix water, lumpy butter, flour, and fine salt until they are mixed together.

3. Stir until evenly coated with dry powder.

4. Then transfer the dough to the fresh-keeping bag. After kneading until smooth, wake up for a while.

5. Divide the flour in half and add cocoa powder to it.

6. Knead to blend, this is really a bit time-consuming, no matter how you knead it still looks like a Dali pattern. But the finished product tells me that it does not affect the taste and shape.

7. Put the flaky butter on top.

8. After folding, place the mouth downward.

9. The crimping and crimping are repeated four times.

10. At the same time, knead the original dough into the flaky butter like this, fold the kneaded dough, and wake it up slightly.

11. Press it again until it becomes a dough and set aside.

12. Sprinkle an appropriate amount of white sugar and vanilla extract on the surface to enhance the flavor.

13. Fold it on both sides, put it in the refrigerator and freeze until hard for later use.

14. Change the dough to a knife, arrange it on a plate, and sprinkle an appropriate amount of white sugar.

15. Put it in the oven at 185 degrees and bake for 25 minutes.

16. In this way, a double-flavored butterfly cake is complete.

Tips:
When the cocoa powder is mixed, the dough will not be completely fused, but the texture and taste will not be affected.
The baking temperature and time of the oven can be adjusted according to the performance of your own oven.