Creamthinly spreadcrust
Ingredients:
Pastry dough A: 10g,high-gluten flour300g,low-gluten flour150g, granulated sugar 15g, ice water 300ml, yeast 3g,milk cream50g, Pastry dough B: 200g,milk30g, high-gluten flour 50g, othersIngredients: as needed, granulated sugar as needed
Steps:
1. First, mix the butter in pastry dough B with high-gluten flour and milk.
2. Then, make the pastry dough according to the portions of the materials and Step 1's ingredients, please refer to our recipe on French layering method (pastry) on this site.
3. After completing the dough as per Step 2, roll out the dough into a width of 28cm and thickness of 0.3cm, let it rest for 30 minutes.
4. Cut the dough into triangular pieces with one side measuring 28cm and another 16cm using a knife, brush the surface with whole egg wash and sprinkle granulated sugar, then poke several small holes.
5. Place them in the ovenabove fire at 200℃, lower fire at 140℃ for about 20 minutes.Bake at upper heat 200℃ and lower heat 140℃ for about 20 minutes.