Butterfly Crisp

Name: Butterfly Crisp
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 35g butter; 250g Flour; 125g water; 2g salt; 10g Sugar; 180g Butter (wrapped in)

by Nutritionist Yiye Gourmet

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

The friends in the north said that they have all started heating, but it is still summer in Guangzhou. It wasn't until yesterday evening that I finished the offline activities of the public youth cafeteria and walked out of the kitchen door wearing a vest, and I felt the coolness of autumn in the wind.
In the evening, the daughter said that she wanted to eat the egg tarts that father took her to eat. So, I couldn't bear it, and I started to do it immediately. The steps pictures were all taken on the phone at night, hehe, I will take a look.
Said I made egg tarts, and then, as soon as the egg tarts came out of the oven, they were wiped out. The remaining puff pastry becomes the butterfly pastry seen in the recipe O(∩_∩)O

Ingredients

35g Butter
250g Flour
125g Water
2g Salt
10g Sugar
180g Butter (wrapped In)

Butterfly Crisp

1. material:
35 grams of butter, 2 grams of sugar, 10 grams of plain flour, 250 grams of water, 125 grams of butter (wrapped in) 180 grams

2. All the ingredients are combined into a smooth dough, put it in a fresh-keeping bag and put it in the refrigerator to relax for 20 minutes

3. Put the butter in a fresh-keeping bag, beat and roll it into about 13*16 slices, and put it in the refrigerator. Of course, if you want to roll into 13*13, 15*15, 16*16... it is also possible