Description:The style of cooking is classified: Guangdong Cuisine | Millet cake | Suit the taste of both old and young Taste: Fragrant and crisp Make the degree of difficulty : Cut the mound (elementary ) Make time: 60 minutes The materials: 500 grams of butter... Crisp dumpling of a cherry thumb

• The style of cooking is classified: Guangdong Cuisine | Millet cake | Suit the taste of both old and young
• Taste: Fragrant and crisp
• Make the degree of difficulty : Cut the mound (elementary )
• Make time: 60 minutes

• The materials: 500 grams of butter, 500 grams of flour, 200 grams of eggs, 150 grams of branch water,
• Condiment : A cherry filling and 500 grams
• Crisp dumpling method of a cherry thumb:
• 1.Fetching 500 grams of butter, add 125 grams of flour to rub with the hands and wipe evenly , there is no oil one, namely become butter cookie. 375 grams of flour are put on the case, open the nest , add 100 grams of eggs , 150 grams of branch water and becoming surface bases . Rub it with the hands to slip softly energetically, namely become the base above water of egg.
  2.It is flat to become rectangle , egg surface of water 1/2 butter cookie heavy rectangle proportionately for butter cookie to set aside, put rectangular plate at the same time , enter refrigerator freeze one one hour.
  3.Take out the surface base frozen, egg between surface of water and butter cookie neat to keep on record platform flat directly, fold butter cookie (whether butter cookie insert the egg surface of water from head to foot), the mallet is beaten and rolled into a rectangle gently, convert both ends into to the middle and become three layers by leaving, roll and open again, pile is three for one, roll and open again, pile is four for one, namely become the crisp cover of thumb. Put the refrigerator for use.
  4.Take out the crisp cover of thumb from the refrigerator, put it on the platform in the case, the mallet is rolled and opened by leaving, slice which become 0.4 centimetres thick, jab into a round cover with the round stamp (diameter is 6 centimetres ). Brush one egg liquid in leather side, previous copies of shelf cherry filling, right to convert semicircle form into leather have, according to the seal (avoids the edge and glues shutting tightly and opening ) of a semilune along the semicircle on the edge with the stamp, then brush one more layer of eggs liquid on surface. Put the oven to bake to the base golden yellow and ripe with 200 degrees Centigrade of temperature.
  
• Note:
• Flavor characteristic: Crisp and fragrant and multi-layer , melt in the mouth at once.
  Make main point : 1, because the crisp cover of thumb is oil and relatively big, should be fast while opening crisply. 2 is while roasting, should control the good duration and degree of heating , the fire prosperous finished product color and luster is easy to be black; If has not baked , the finished product will present the flat phenomenon of collapsing after coming out of the stove, the level is unclear; If the fire is slow, the finished product will let out the oil out of shape, the level is unclear. 3 egg liquid is not brushed in the notch place that grow the base , otherwise crisp layer is glued very much, get up on story in the notch place .