Butterfly Crisp

Butterfly Crisp

1. Sift the flour and mix it with sugar, soften 40 grams of butter at room temperature and add it to the flour, pour in water, and knead it into a dough

2. Knead it into a smooth dough, cover it with plastic wrap, relax for 20 minutes, put the shortening oil into the fresh-keeping bag, and use a rolling pin to press the shortening into a thin, evenly thick slice

3. Put the loosened dough on the chopping board, sprinkle some powder on the chopping board to prevent sticking, roll the dough into a rectangle, about three times the length of the ghee flakes

4. Put the ghee in the middle of the noodles, turn one end of the noodles over to the middle, cover the ghee slices, and turn the other end of the noodles over to wrap the ghee slices in

5. Press one end of the dough piece to death, roll it into a rectangle with a rolling pin, and roll it from the center to the four corners, so that it is easy to roll into a regular rectangle

6. After rolling into a rectangle, fold one end of the dough toward the center and the other end toward the center. Complete the first 4-fold, and let it rest for 20 minutes.

7. After relaxing the dough, repeat the previous step, and perform 4 folds 2 times, for a total of 3 rounds of 4 folds

8. After rolling out the rectangle again, use a knife to plant the uneven corners and apply a layer of clean water

9. Roll symmetrically into butterfly rolls and freeze for 10 minutes in the refrigerator

10. Frozen, take out and cut into small rolls horizontally and place on the baking tray

11. Put it in the preheated oven and bake (the penultimate level, as shown in the picture), heat up to 200 degrees, lower the heat to 180 degrees, and bake for 20 minutes.

Tips:

1. If there is time, it is better to have a longer relaxation time at the end;
2. If you can't finish baking at one time, you can wrap the bread slices in plastic wrap and keep them in the refrigerator for up to a week, or directly freeze them. You don't need to thaw before baking, just cut them into slices and bake them;
3. I personally think that it is most suitable for spring and autumn, and room temperature relaxation will not cause problems. In summer, the temperature is high and the oil is very soft. You must put the refrigerator to relax every time you fold it, and you also need to use ice water to make the noodles. Very troublesome. But if you really want to eat it, there is no way.