The first time to fold quilts -- butterfly crisp

The first time to fold quilts -- butterfly crisp

Introduction:

"Yesterday I saw someone fold quilts, which made me itch. I like them all the time, but I dare not buy them outside. I use margarine to make ghee, so I try not to eat all the foods with thousand layer ghee outside."

Production steps:

Step 1: mix flour, sugar, salt and 40 grams of butter, knead with water to make a smooth dough, refrigerate for 20 minutes, and roll into a dough three times the size of butter

Step 2: cut the butter into thin slices, put it together, wrap it with fresh-keeping film, knock it together with a rolling pin, average the thickness, put it in the refrigerator for a while, take it out, wrap it in the dough, fold it three times

Step 3: fold it three times, leave a gap at both ends and seal it to prevent butter leakage

Step 4: fold it three times, then fold it four times like a quilt

Step 5: I'm afraid the butter will leak, so after that, I put it in the refrigerator for about 15 minutes

Step 6: take out and roll it into dough, then fold the quilt as before, three times in total

Step 7: after the last fold, roll it into 0.3mm thick dough, roll both ends in the middle, and then put it in the refrigerator for a while

Step 8: cut into pieces less than 1cm thick and put them in the middle layer of the preheated 210 degree oven for about 20 minutes

Step 9: I used Jun's prescription, but I folded it one more time, a total of four times

Materials required:

Low powder: 220g

High flour: 30g

Water: 125g

Sugar: 30g

Salt: 2G

Butter: 40g

Note: 1. Don't worry when rolling, roll it gently. When there are small bubbles, I will prick it with toothpick to exhaust the air, so as to avoid breaking the skin and leaking butter. 2. Animal butter is easy to melt, so I will put it into the refrigerator every time and roll it later

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet