Butterfly Crisp

Butterfly Crisp

1. Prepare the ingredients.

2. 125g low-gluten flour + 1g salt + 20g butter (the butter does not need to be softened)

3. Knead the flour and butter until a fine sand.

4. Add 65g of water and stir evenly. Knead it into a smooth dough, bag it and store it in the refrigerator for 30 minutes.

5. Put 65g butter in a fresh-keeping bag, roll it into a square slice, and place it in the center of the noodle. The size of the noodle is twice the size of the butter slice.

6. Wrap the butter with dough pieces.

7. Roll out into a rectangle and pierce the area with air bubbles with a toothpick.

8. Fold the dough sheet into the middle like a quilt, and then fold it in half.

9. After the first 40% discount, put it in the refrigerator for 15 minutes.

10. Take it out, roll it into a rectangle, fold it in quarters again, and keep it in the refrigerator for 15 minutes. A total of three operations.

11. Sprinkle dry flour on the board, roll the dough into a rectangular shape, brush a small amount of water on both sides (to increase viscosity), sprinkle with white sugar, lightly press, and fold it in quarters toward the short side. If the butter leaks locally, sprinkle with dry flour. Put it in the refrigerator again and refrigerate it for better cutting.

12. Use a sharp knife to cut into 0.5cm-thick slices, sort them out, and arrange them neatly in a baking tray. You can brush the surface again with water and sprinkle with powdered sugar. If you don't like it too sweet, you don't need to sprinkle it.

13. Preheat the oven at 180 degrees for 15-20 minutes. You can adjust it according to your own oven, and the sides can be golden.

14. Layers of crispy.

15. A simple and delicious afternoon dessert.