Thousand layer hydrangea cake

Overview

The perfect combination of mille-feuille and hydrangeas

Except for the butter and bean paste, put all the other ingredients into a bowl and knead into a smooth dough, cover with gauze and let rise for half an hour
Put 65 grams of refrigerated sliced butter in a plastic bag and beat it into a square shape with a rolling pin
Sprinkle thin flour on the board, roll the dough into a square, twice the size of the butter, put the butter in the middle
Wrap the butter with a piece of dough and pinch the joint firmly. If there are any bubbles, use a toothpick to pop them and squeeze out the air
Fold both sides in half towards the middle
Fold it in half again, like folding a quilt. After folding, cover with wet gauze and relax for 15 minutes
Roll out the quilt, fold it in half, and then fold it in half again. Repeat the steps in Figure 5 and Figure 6 to fold the quilt three times. Let it rise for 15 minutes each time. When finished, roll out the dough
The rolled out dough is about 2-3 mm thick, and cut into equidistant strips with a knife
Place the long strips on the plastic wrap and braid them into a flower shape
Roll the bean paste filling into a ball and place it in the middle
Gather the plastic wrap, wrap the bean paste filling, and pinch it tightly
Open the plastic wrap, take out the hydrangea, close it downwards, and tidy it up
Brush with egg yolk
Preheat the oven to 180 degrees for ten minutes, place the hydrangea in the middle of the oven, and bake until the surface is golden brown
Clear layers, crispy and sweet