1. Cut the lumpy butter into thick slices of the same thickness
2. Put them together at room temperature until softened slightly
3. Use a rolling pin to roll into a whole piece (if you use flaky butter directly, omit these steps)
4. The dough material is kneaded into a smooth dough by the oil method and then rolled into a piece, with a piece of butter in the middle
5. Pick up the four corners and knead (try not to pack too much air in the middle)
6. Kneading point down, roll out into a rectangular sheet
7. Fold both sides to the middle at equal distances
8. Fold in half again, so you can get a four-fold fold
9. In the same way, roll it into a sheet, fold it, and make two quarter-folds (after each folding, you can put it in the refrigerator for 20 minutes to relax the dough and prevent the butter from melting)
10. The finished puff pastry is dried into about 8 mm thick slices, and folded as if the image is folded in four (you can fold it loosely, so that the dough has a place to expand)
11. Cut into slices with a thickness of about 6 mm, sprinkle with coarse sugar on the surface, and send them to a preheated oven at 185°C and bake them thoroughly.
