Candied Layered PastryBreadIngredients for preparation:
Main ingredients:WheatStrong flour 125 grams, wheatFlour375 grams
Additional ingredients:Eggs150 grams
Seasonings:Butter500 grams,VinegarFine5 grams, salt 10 grams
Candied Layered PastryThe specialty of the Candied Layered Pastry is:multiple layers, crispy and salty-sweet.
Teach you how to make candied layered pastry, how to make it taste good.
Step 1: Crisp layer - Butter rolled into thin sheets, gradually dust with flour until all strong flour (125 grams) is used up;

Step 2: Freeze the large thin square after rolling out;
Step 3: Dough layer - Place 375 grams of flour on a board, add eggs, vinegar and salt water, adjust to desired consistency;
Step 4: Roll into a similar size square as the crisp layer, freeze in the refrigerator;
Step 5: During rolling out the crisp dough layers, fold and roll into large sheets to form three layers, then roll into a large square and place in the fridge;
Step 6: Repeat rolling and folding for three times each, lastly roll into a large sheet, place on a baking tray and bake for about 30 minutes until done.The key points of making Candied Layered Pastry:Can also be made as flaky large bread, curry pastries, flaky dough cakes,
Duck's egg
cakes, flaky corn pastries, puff pastry corners, flaky baked cookies.
Tips for food compatibility:Eggs: Consuming with goose meat damages the spleen and stomach;with rabbit meat or pomegranate leads to diarrhea;do not consume simultaneously with soft-shelled turtle, carp, soy milk, or tea.
Tips for food compatibility:
Eggs: eaten withgoose meat damages the spleen and stomach;and rabbit meatcauses diarrhea when eaten with pears;rabbit meat, pears,cause diarrhea;avoid eating them withsoftshell turtle, carp, soy milk, or tea.Do not consume soy milkwith tea.