Butterfly

1

Low powder, salt, sugar, refrigerated butter (no need to soften) 20 grams mixed。

2

Scratch it with your hands on it, in a fine line of sand。

3

After cold water has been added, and smooth noodles have been put in a conservatory bag into the refrigerator for 30 minutes。

4

The 65 grams of refrigerated butter were placed in a fresh bag, struck with a crutches and made as much as possible into square form as possible, and were returned to the freezer。

5

The thin powder is placed on the panel (and it's glue-proof at each time below), and the face is formed into squares or circles, approximately twice the size of butter。

6

Put the butter in the middle。

7

If you wrap the painting with a face, you can squeeze the interface。

8

The squares grow。

9

If there is a bubble in the middle, the air can be squeezed out with toothpicks。

10

As the two sides of the long side fold to the middle。

11

And then it's folding, like folding covers. When you fold it, wrap it in the freezer for 15 minutes

12

取出后再The squares grow。

13

I'll freeze it for 15 minutes。

14

It's 15 minutes to freeze after a quadrupling of the cube。

15

finally, a thin sheet of about 0.3-0.4 mm can be used. if not used for the time being, a layer of dry powder can be sprayed, filmed, frozen or frozen, and warmed before use。

16

Take a rectangular piece of face, both thinly brush a layer of water and spread a layer of sugar。

17

When the two long sides are folded to the centre line, they are then folded. It's about 10 minutes. Refrigeration is for your next convenience。

18

cut into four to five mm thick pieces with a sharp knife。

19

Clean up where you're deforming with your hands and line it up in the oven, a little bit longer, because it's a lot of lateral expansion. ♪ Like sweets ♪

20

180 degrees, 15-20 minutes in the upper middle, the exact time is also related to the thickness of the cut. (The ovens have different tempers, the temperature and the time should be adjusted for themselves, and they should not be taken out of the oven for another 10 minutes。

21

Done

22

Done

23

Done

1. Dust a thin layer of flour on both the work surface and the dough sheet every time you roll. 2. When rolling out the dough, it is more important for beginners to work quickly and try to keep the thickness even rather than aiming for a perfectly regular shape. Do not make some parts thick and others thin just for the sake of a regular shape, as this actually makes it easier to tear. If the skin does break slightly, you can immediately sprinkle some dry flour on it to patch it up. Be careful when handling it to avoid scratching the surface with your fingernails. If the butter melts too quickly and leaks oil while rolling, refrigerate it for a while before continuing. 3. If there are air bubbles while rolling, you can prick them with a toothpick. 4. Once rolled out, if you are not using it immediately, you can dust a layer of dry flour on it, wrap it in plastic wrap, roll it up, and store it in the refrigerator or freezer. Bring it back to room temperature before use. According to Junzhi, it can be refrigerated for about a week or frozen for about a month. However, I haven't personally tested keeping it for that long, so this is for reference only.