How to make domestic cakes?

Sugar powder 5g, salt 1.5g, water 125g, butter 180g (for package).

1, flour, sugar and salt are mixed and sieved for later use;

2. The butter softens at room temperature and is diced;

3. Pour the butter into the flour and knead it into powder by hand;

4. Add clean water and stir evenly;

5. Knead into a smooth dough, wrap it with plastic wrap, and put it in the refrigerator to relax for 20 minutes;

6. Soften 180g butter at room temperature, put it in a fresh-keeping bag, fold the fresh-keeping bag into a rectangle with the required size in advance, and then roll the butter into a rectangular thin sheet with uniform thickness. At this time, the butter will soften slightly, and it can be put in the refrigerator for a few minutes until it hardens again;

7. Take out the loosened dough, powder it on the chopping board, put the dough on the chopping board, roll it into a rectangle, which is about three times the width of the butter slice and slightly wider than the length of the butter slice, then take out the frozen butter slice, tear off the fresh-keeping bag and put the butter slice in the center of the rectangle;

8. Turn one end of the dough upside down and put it in the middle, and cover it with butter paper. When covering, empty the air between the dough and the butter without bubbles and gaps, then press the edges with hands to firmly combine the dough, and then fold the other end of the dough in the same way to form a three-fold shape;

9. Shape the folded dough and roll it into a rectangle with a rolling pin;

10, and then fold the dough in half from the quarter on both sides and then fold it in half to form a four-fold fold;

1 1. Roll the 40% folded dough mold into a rectangle again, and repeat this for three or four times (about three fold plus three or four fold). If the dough is not easy to roll out or the butter softens and leaks oil in the process, put the rolled dough in the refrigerator to relax 10-20 minutes before rolling;

12. After the last round of folding, roll the dough into large pieces, that is, make a thousand layers of cakes. If you can't use it all at once, you can divide the pastry into small pieces as needed, wrap it in plastic wrap and put it in the refrigerator for freezing and preservation, and then take it out and thaw it when you make snacks next time. ?

Ordinary flour cashew nut glutinous rice flour lard sugar chicken egg liquid water walnut white sesame black sesame

Exercise 1. Together with the water surface and oil surface.

2. Stir-fry glutinous rice flour, some common flour, walnuts, white sesame seeds, black sesame seeds and cashew nuts with low fire, cool thoroughly and knead with brandy. 16 Xiao Tangyuan.

3. The water surface and oil surface have a small dose of 16 respectively. Water bread and oil noodles are rolled into thin slices with a rolling pin, rolled up with a rolling pin, and repeated three times.

4. Wrap the jiaozi in Step 2 and Step 3, flatten it and make it into a cake or make it into a pattern.

5. After oven 180 degrees, 15 minutes, brush the egg liquid and bake for 75 minutes.