Cocoa Butterfly Puff

Name: Cocoa Butterfly Puff
Yield: 4 servings
Cuisine: Baking
Ingredients: 50g Lard; 30 g Water; 72g (for the water-oil dough) All-purpose flour; 60g low-gluten flour; 10g Cocoa powder; 15 g Powdered sugar; 15 g Sugar; 15g Butter; 300 g custard filling

Cocoa Butterfly Puff brings lard, water and all-purpose flour together and is baked until golden and puffed. Easy to follow with simple step-by-step instructions.

0 minNewHard Baking Roast Sweet

Instructions

1
Let's start by making the crumb topping, with 15 grams of softened butter.
2
Add 5 grams of cocoa powder and 15 grams of sugar.
3
15 grams of low-gluten flour, cut and mixed evenly.
4
Fully integrated.
5
Rub it open with your hands.
6
Once the crumbs are ready, seal them and place them in the refrigerator for later use.
7
Now let's work on the combination skin part, 72 grams of flour and 3 grams of cocoa powder.
8
15 grams of lard, 15 grams of sugar, 30 grams of water, all poured into the bowl of the stand mixer.
9
Blow a thick film.
10
Continue to roll out a thinner layer of dough, seal it, and place it in the refrigerator to rest for 30 minutes.
11
Mix 45g of low-gluten flour with 25g of lard and 2g of cocoa powder until well combined. The oil dough is ready and can be sealed for later use.
12
Divide the custard filling into portions of 25 grams each, and set aside for later use.
13
Divide the water-and-oil dough and the oily pastry dough into 12 equal small portions each.
14
Take a dough with water and oil, and wrap a layer of oily pastry inside.
15
Roll it out into the shape of a ox tongue.
16
Roll up from one end, complete all of them in order, cover with plastic wrap, and let rest for 20 minutes.
17
After the time is up, take out a portion and roll it out lengthwise again.
18
Roll up from one end.
19
Pinch both ends tightly.
20
Flatten it and roll it into a round dough piece with a diameter of 8 cm, then wrap it with a custard filling.
21
Reunion.
22
Reunion.
23
Flattened, about 8 cm in diameter.
24
Make 8 cuts evenly, and press a small indentation in the middle.
25
Fold it in half twice, and arrange it into a flower shape.
26
Place the previously made crumbs in the middle.
27
Complete them all one by one, placing them in the baking tray in order, leaving gaps in between.
28
Place in a preheated oven, middle rack, 180°C, bake for 20 minutes (cover with aluminum foil if the color is satisfactory, and the time and temperature can be adjusted according to your own oven's characteristics).
29
Freshly baked.
30
So beautiful!
31
One more.
32
Clearly layered, crisp and crumbly.