Windmill Jam Pastry
1.
Take a clean container, mix the medium powder, low powder, sugar and salt, and put in the softened butter
2.
Knead the softened butter into the flour mixture and knead the butter to loosen
3.
Add water little by little to the flour to form a smooth dough
4.
Make a cross knife on the smooth dough, wrap it in plastic wrap, and put it in the refrigerator to relax for more than 4 hours
5.
Roll out the dough along the cross knife, and put flaky butter in the middle (if there is no flaky butter, you can use ordinary butter, put it in the fresh-keeping bag in advance and roll it into a sheet)
6.
Wrap butter on four sides of dough, press tightly, and exhaust air
7.
Seal the wrapped butter down, roll it out into a rectangle, fold the two sides toward the middle, and then fold it in half
8.
Roll out into a rectangle again, fold the two sides in half toward the middle again, and then fold in half; in this way, it takes three rounds to roll out-fold in half, wrap it in plastic wrap and put it in the refrigerator for 20 minutes
9.
Roll the dough piece completed in three rounds into a rectangle with a thickness of 3mm, and cut off the irregular edges
10.
Cut the dough into 10cm square dough pieces
11.
Draw a road along the diagonal of the square dough, be careful not to cut at the intersection of the diagonals
12.
Start to make a windmill, fold the triangular face piece in the middle, and glue it with egg liquid
13.
Move the prepared pinwheel to the baking tray, and put a little cranberry sauce in the middle for garnish
14.
Preheat the oven, the upper tube is 200 degrees, the lower tube is 180 degrees, put it on the second floor of the oven, and bake for 18 minutes. After baking, move to the drying rack to cool
