Butterfly

1

Sifts high-banded flour, low-banded flour with salt and cold water mixed to smooth

2

Crush the face with a hand, cross the face of the face with a knife, about half the depth of the face, wrap the face with a protective film and freeze it in the fridge for an hour。

3

Butter is cut in small blocks, the shape of the growth is packed with a membrane, and placed in the freezer, where the temperature of the butter is similar to that of the noodles。

4

The flour removed from the refrigerator is flattened from the point where it is cut, two to three times the amount of butter。

5

Put the butter in the middle of the dough, and if the shape of the butter is not appropriate, make a minor arrangement。

6

Both sides had to cover the butter, and they had to wrap it up。

7

Hitting with a crutches below, flattening in the middle, up and down and growing the squares。

8

Collapse both sides to the middle

9

Four folds of the rectangular face and one hour of cooling in the refrigerator with a shampoo。

10

Repetition of two steps of 7-9 above, i.e. three discounts。

11

I'm used to cutting into squares and keeping them frozen in the fridge。

12

Make French soothing three millimeters thick

13

Make French soothing three millimeters thick

14

The two hands collide from one side to the other

15

One centimetre width after a roll, and the shape on the grill。

16

Put it in the middle of the oven and burn it at 180 degrees for 20 minutes。

The first step 1-11 is to make French soothing. Production of French soothing: To develop a sense of hierarchy, attention must be paid to the temperature and methods of making the soothing, ideally below 20 degrees of room temperature, and cold rollers and cold production stations are factors in the success rate. 2 [French soufflé] may not be used only for low-weave flour or for high-weave flour, but also for medium-weave flour. The 3-year-old noodles can be sprayed with some hand powder, and the hand powder should be cleaned with a brush before folding. Four folded noodles can be used for three or four folds, and the finished ones can see clear layers. Butterfly Sox, one of the sugars that I'd like to use, and when I was ready to throw sugar, I realized that all the sugars I stored were coarse sugar, and that it had to be done at the appointed time, so I made a bad demonstration. It's got to come out a little bit and put it in the oven, leave a gap between each one and get bigger when it's baked. I don't use a sticky dish, if the ordinary dish has to be covered with roast paper or tin paper to prevent it。