超详细的制作过程-----【千层酥面团】
2008-01-21 09:01阅读：
千层酥面团的制作（参考份量为一份）
原料：面粉（富强粉、饺子粉或高筋粉都可以）250克 黄油40克 盐1克
砂糖5克 水120克左右 黄油（裹入用）180克
面粉适量（防粘用）
做法：
1）把黄油切小丁，与过筛后的面粉混合用手搓至无黄油颗粒。然后加入砂糖和盐，水要逐渐加入面粉，揉成面团。用保鲜膜包裹面团，室温松弛20分钟。
2）案板上撒薄粉，用擀面杖敲打裹入用黄油，整形成厚1.5厘米的长方行片状。擀薄后的黄油软硬程度应该和面团硬度基本一致，经过敲打如果太软可放冰箱冷藏一会儿待用。
3）案板上撒薄粉，将松弛好的面团擀成长方形。擀的时候四个角向外擀，这样容易把形状擀得比较均匀。擀好的面片，其宽度应与整形后的黄油的宽度一致，长度是黄油的三倍。把黄油放在面片中间。将两侧的面片包住黄油，然后将上下端捏死。
4）将面片擀长至厚1.5厘米，然后像叠被子一样叠四折，包保鲜膜后放冰箱冷藏松弛20分钟。
5）再重复两次第4步，冷藏两次各20分钟后备用。千层酥面团如果超过一天不使用，也可以包严保鲜袋暂时放置冰箱冷冻室保存，大约能保存2周或更长，使用前在室温下放置20分钟即可使用。
Pastry Dough (1 serving)
Ingredient
s
：
Flour (all-purpose flour/bread(high
gluten)flour)：250g
Butter: 40g
Salt: 1g
Sugar: 5g
Water: 120g
We also need:
Butter: another 180g (for filling in the dough);
and
Some extra flour (for dusting)
Directions:
1)Dice the butter, mix with the sifted flour and use
fingertips to thoroughly rub them until the texture is smooth
(without any butter that fingers can feel);
Then add in sugar and salt, slowly and gradually add the
water to the flour, rub and shape the mixture into a dough;Wrap the
dough with the fresh-keeping film and leave it at room temporature
for 20 minutes;
2)Sprinkle a little flour on the work surface, then beat the
butter (that for filling in the dough) with a rolling pin, and
shape it to a rectangle of 1.5cm thickness. After that, the butter
should be as soft as the dough, if it’s too soft then put into the
fridge and chill for a while;
3)Sprinkle a little flour on the work surface, roll out the
prepared dough into a rectangle (roll out from the four angles),
the width of the dough rectangle should be as same as the butter
rectangle and the length should be 3 times of the butter
one;
Put the butter piece at the middle of the dough piece, then
let the dough piece fully cover the butter and tighten the
edges;
4)Roll out this pastry dough into 1.5cm thick, and fold up it
four times like treat a quilt, then wrap it with the fresh-keeping
film and chill in the fridge for 20 minutes;
5)Repeat the step 4 twice (i.e. totally 3 times of folding
and chilling for 20 minutes);For storage, if wrap tightly and keep
freezing, this pastry dough can be stored for 2 weeks or more.
Before use, just need to leave it at room temperature for 20
minutes in advance. Finish
