Recipe: [Food] Butterfly Crisp - April Day in the World, Butterfly Fangfei.

Home Cooking Recipe: [Food] Butterfly Crisp - April Day in the World, Butterfly Fangfei.

Notes:

This March, it seems that everyone has been thrilled. That plane, just when it carried those people to the paradise. Still alive, cherish every minute that can be held in your hand. In March, I will never see you again. April day in the world. In the refrigerator, a layer of meringue with a stack of quilts was sealed, and it was found when it was finished. I did it when I was doing Portuguese egg tarts. I wanted to do more, in case I needed it. Put it in the freezer and wait until it softens down. Insert one sentence, everyone still try to buy the finished egg tarts as much as possible. If you have time, do it yourself. Although it is easy to save, the egg tarts on the market are mostly artificial butter, full of trans fatty acids, which will hurt the mind and brain. It is always useful to exercise the craft of stacking quilts. Trouble but for health, it’s worth it. Especially the current weather, it is no longer suitable. Please check out the previous recipe: meringue tarts - super detailed meringue practice Melaleuca meringue is only used to make egg tarts, but it also underestimates its strength. There are many things that it can do, such as various meringue pies, Napoleon crisps, meringue soup, etc... And today's - butterfly cake. Butterfly Crisp is a Chinese-style noodle. It can be seen that the opening of the cake is not only understood by foreign talents. Many Chinese traditional snacks use crispy and crispy methods. The Chinese style of crisping is less used in the way of stacking quilts. Personally, the Chinese method of crisping is more intelligent. I want to learn the Chinese style of the open method of the basin friends to see this: fragrant crisps - 荔浦芋三吃 (2) Of course, the European method is more convenient and the yield is also high. Chinese noodles like butterfly crisps are more suitable for European style crisping methods. Make a thousand layers of meringue using the stacked meringue method delivered by the transfer door above. Doing this step actually completes all the difficulties. We begin the next steps.

Ingredients:

Steps:

  1. Home Cooking Recipe: Melaleuca meringue is made into a thick and even rectangle.

    Melaleuca meringue is made into a thick and even rectangle.

  2. Home Cooking Recipe: Cut it around and make it a right angle.

    Cut it around and make it a right angle.

  3. Home Cooking Recipe: Brush a layer of water on the surface.

    Brush a layer of water on the surface.

  4. Home Cooking Recipe: Spread a layer of coarse granulated sugar evenly.

    Spread a layer of coarse granulated sugar evenly.

  5. Home Cooking Recipe: Roll up as shown.

    Roll up as shown.

  6. Home Cooking Recipe: Handle the powder and cut a facet of about 1 cm thickness with a sharp knife.

    Handle the powder and cut a facet of about 1 cm thickness with a sharp knife.

  7. Home Cooking Recipe: Place in the baking tray, preheat the oven at 190 ° C, and fire for 15-20 minutes. The surface is golden and the meringue is blooming.

    Place in the baking tray, preheat the oven at 190 ° C, and fire for 15-20 minutes. The surface is golden and the meringue is blooming.

Tips:

The size of the butterfly cake is based on the size of your layer of meringue, and you can feel free. Rolling up is not too tight, otherwise it is more difficult to roll up. The difficulty lies in the layer of meringue, everyone practice more! Aprilday is another new hope.


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