Butterfly Crisp

Butterfly Crisp

1. Prepare the materials

2. 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

3. Knead into a smooth dough, cover with plastic wrap, and relax for 20 minutes

4. Put the shortening oil into the fresh-keeping bag, and use a rolling pin to press the shortening into thin and even slices

5. 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

6. 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

7. Press one end of the dough sheet tightly and roll it into a rectangular shape with a rolling pin. When rolling, roll it from the center to the four corners, so that it is easy to roll into a regular rectangle.

8. 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; after relaxing the dough, repeat the previous step and perform 4-fold 2 Times, a total of 3 rounds of 40% off

9. After rolling out the rectangle again, plant the uneven corners with a knife, brush with a layer of clean water, and roll them into butterfly rolls symmetrically, and freeze them in the refrigerator for 10 minutes

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.

12. Roasted until golden brown