My husband doesn’t like cookies and other snacks, but he has a special liking for this crisp pie. It’s almost always ready at home. I’ll always make it once in a few days. He said that things too greasy and sweet are not suitable for him. This pie cake tastes rotten and crisp, and the aftertaste is fragrant and sweet. It’s cruel to his stomach. It seems that this casual snack is quite pleasing In fact, the first time I made the leftover leather of tart pie, I simply made it into biscuits. It tasted very good. Later, I really saw similar ideas in a baking book. Ha ha, the recipe is very simple. Even novices can do it well. The pie skin is innovated, folded and folded several times, creating the crispness and hierarchy of cookies. You can make a shape by scattering some sugar particles. Little partners might as well try it.
15g fine granulated sugar
Proper amount of sugar
2 g salt
Step 1Cut the butter softened at room temperature into small pieces, sift in the flour, add fine granulated sugar, and mix into coarse grains
Step 2Make a hole in the middle, pour salt water and dough, put it in the fresh-keeping generation, refrigerate for 1 hour, take it out, sprinkle it on the panel, put the dough on it, and form a rectangular dough
Step 3Fold the dough from one third of both sides to the middle, fold it and refrigerate for 30 minutes. Take out the dough bar and fold it flat. The folding direction is different from that just now. Rotate it 90 degrees, fold it like last time, and refrigerate it for another 30 minutes. Then take out the rod, level it, rotate it 90 degrees, fold it, and refrigerate it for 30 minutes
Step 4Sprinkle some coarse sugar particles on the panel, then take out the dough cake, flatten the rod, tie a small hole, sprinkle coarse sugar on the surface, slightly stick it, cut it with a mold, spread it on the baking pan, preheat the oven at 190 ℃ and bake for about 18 minutes