[thousand-layer Meringue Strategy] --- Detailed Illustration of 18 Steps

[thousand-layer Meringue Strategy] --- Detailed Illustration of 18 Steps

1. Prepare the ingredients.

2. Mix two kinds of flour, sugar and salt.

3. After 40 grams of butter is softened, add it to the flour and knead it with your hands to form a breadcrumb shape.

4. Then slowly add water, knead it into a smooth dough, wrap it in plastic wrap and let it rest in the refrigerator for half an hour.

5. Divide the 180 grams of butter used for wrapping into 4 equal parts, and place them flat in a fresh-keeping bag. Use a dough roller to roll into a whole piece of butter with even thickness. Because of the pressing of the dough ball, the butter will soften slightly at this time, and it will harden again after putting it in the refrigerator for a while.

6. Take out the loose dough, place it on a lightly powdered countertop and roll it into a rectangular dough sheet of uniform thickness.

7. Then put butter slices that have hardened after refrigeration in the middle of the dough. (The length of the noodles is 3 times that of the butter, and the width is slightly wider than that of the butter)

8. Fold the dough on the left side on top of the butter, and then stack the dough on the right side up, and then slightly press on the dough sheet to exhaust the air inside, so that the dough sheet completely envelops the butter.

9. Roll out the butter-wrapped dough again into a more regular rectangle.

10. Fold up and down to the middle respectively.

11. Continue to fold it in half to form a 4-fold dough.

12. The 4 folded dough wrappers are wrapped in plastic wrap and placed in the refrigerator to relax for 30 minutes.

13. Take out the loosen dough.

14. Roll out again into a more regular rectangular dough sheet.

15. Fold evenly from both ends of the dough sheet to the middle.

16. Continue to fold in half to complete the second 4 fold.

17. Then repeat the steps from 13 to 16 to complete the third 4 fold, and then roll into the dough. At this time, the puff pastry is ready and can be used to make various desserts.

18. If the prepared meringue is not used up or is not used at the time, you can sprinkle a little dry powder on the surface, roll it up and store in the refrigerator, take it out when needed, and let it sit at room temperature for a while, and wait until the meringue is slightly softened. use.

Tips:

Poetry heart phrase:



1: In step 5, put together four slices of butter and roll it into flaky butter, the butter will soften slightly, and it will be shaped after putting it in the refrigerator for a while.



2: In the process, the dough should be rolled into a more regular and complete rectangle as much as possible, so that it is convenient to wrap the butter and operate.



3: It looks very complicated. In fact, it is to relax once after mixing the dough. After the butter is wrapped, the first 4 folds are then loosened, and then 2 4 folds are performed, a total of 3 times 4 folds are enough.



4: If the prepared puff pastry needs to be stored for a longer period of time, put it in the ice. My family has a large demand, and usually it will be eaten within two days, so it is all refrigerated.



5: It is hot now, it is not suitable for stacking meringues or operating in an air-conditioned room.