Add cream layer

1 serving


From the remaining flour, 30g butter, 1 egg, vinegar and salt water, knead the dough of medium consistency. Knead the dough on the board until bubbles form, cover with a napkin and leave for 20-25 minutes. Roll the standing dough with a rolling pin into a thick layer, put a cold brick of oil and flour on its middle, wrap the sides of the layer up and roll the dough into a thick layer. It is necessary to ensure that the oil is evenly distributed over the dough. Fold the formation into three layers with a rectangle and put it in a cold place for 20-25 minutes, then roll it into a thick layer, fold it into three layers and put it in a cold place for 10-15 minutes. Cut the finished dough into two parts, roll into layers, shake with a fork and bake until ruddy. Carefully remove the baked cake on the board. Cover one cake with cream and lay the second on top. Sprinkle with vanilla icing sugar.