Butterfly

By VicentaLakin

Butterfly
Creamed butterflies. Everyone's gonna love them。

Recipe Recommendations

  • Meimei low-gluten flour 220g
  • Jinxiang high-gluten flour 30g
  • butter 40g
  • soft white sugar 5g
  • water 125g
  • salt 1/2 teaspoon
  • white granulated sugar appropriate amount

Steps for Butterfly

  • Make Butterfly step 0
    1
    Flour, sugar, salt and room temperature softened butter are mixed and added to the water。
  • Make Butterfly step 1
    2
    Quite a mess。
  • Make Butterfly step 2
    3
    Into the bakery, start and face, about five minutes later, the face will be smooth。
  • Make Butterfly step 3
    4
    Noodles were removed to cover the film and the freezer pine for 30 minutes。
  • Make Butterfly step 4
    5
    During the laxity of the noodles, the butter used for the soothing is removed, and as much as possible is cut into a tectonic form, and the squares are put in place to cover both sides of the skin。
  • Make Butterfly step 5
    6
    (b) The rectangular form of butter butter (and the colour difference between the Ancah and the block butter). If the butter gets soft, it can freeze the fridge for a few minutes。
  • Make Butterfly step 6
    7
    The panels are coated with low powder, the loosely fine face is removed, and the platinum is formed into a rectangular shape approximately twice the butter tablet and the butter tablet is placed in the middle。
  • Make Butterfly step 7
    8
    Turn one third of the face on the left to the middle。
  • Make Butterfly step 8
    9
    One third of the face on the right is also turned to the middle and tightens the mouth。
  • Make Butterfly step 9
    10
    It rotates the noodles 90 degrees and lengths them along the line。
  • Make Butterfly step 10
    11
    Turn the left and right face in the middle。
  • Make Butterfly step 11
    12
    The dough is 40% off. Repeated steps 10, 11, 12, with a further 40% completion, and wrapped the face of the face with a film to be sent to the freezer for 30 minutes。
  • Make Butterfly step 12
    13
    take out the loose pasta, and form a rectangle of approximately 0.3 cm thick。
  • Make Butterfly step 13
    14
    Cut to the rough side。
  • Make Butterfly step 14
    15
    The surface is painted with fresh water, and it is static for two minutes。
  • Make Butterfly step 15
    16
    When the face of the flour is sticky, a layer of white sugar is spilled。
  • Make Butterfly step 16
    17
    The sides of the dough are presented in a symmetric scroll to the middle roll。
  • Make Butterfly step 17
    18
    cut it to 0.6 cm wide。
  • Make Butterfly step 18
    19
    The butterflies are slightly tweaked and placed on a baker with oil sheets, leaving a gap between them。
  • Make Butterfly step 19
    20
    A proper amount of white sugar on the surface of a butterfly。
  • Make Butterfly step 20
    21
    AFTER 200 DEGREES OF PREHEATING, THE UPPER MIDDLE LAYER (SECOND FLOOR ABOVE 30 GS LONG) IS SERVED WITH 200 DEGREES OF FIRE UP AND DOWN, 15 MINUTES OF ROASTING, AND THE SURFACE IS FINELY COLOURED。
  • Make Butterfly step 21
    22
    It's cool when it's out of the oven and it's kept in a closed box。

    • Butterfly Make Tips

    1. The 0.6cm thickness feels slightly thin; try 1cm next time. 2. After folding the dough, the final 30-minute rest was slightly too long, causing the dough to become stiff and crack at the edges during rolling. Try reducing the resting time next time. 3. The rolled part of the palmiers was a bit tight, and the layering effect was not as good as the bottom. Roll them more loosely next time.

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