Butterfly Crisp

Butterfly Crisp

1. Raw material diagram.

2. Sift the flour, sugar and salt after mixing.

3. Add 40g of softened butter, pour in clear water, and slowly add in water.

4. Knead into a smooth dough.

5. After kneading, wrap it in plastic wrap and put it in the refrigerator to relax for 20 minutes.

6. Wrap 180g in butter and put it in plastic wrap. After it is softened, roll it into a large sheet with a rolling pin. If the butter melts at this moment, put it in the refrigerator to make it hard again.

7. Take out the loose dough, sprinkle with dry powder, and roll it out to three times the length of the butter.

8. Put the butter slice in the center of the dough.

9. Fold one end of the dough and place it on the butter slice.

10. Same method on the other end.

11. Rotate the wrapped dough 90° to crush one port, and then move it against the dough from one end to the other to expel the air in the dough. Then the other end is also crushed to death.

12. Then roll the dough into a rectangle.

13. Fold one end of the dough toward the center. The other end is also turned over toward the center. Finally, fold the folded dough in half. This completes the first round of 4 folds. Wrap it in plastic wrap and let it rest in the refrigerator for 20 minutes. Repeat step 13 for the loosened dough sheet for a total of three rounds of four-folding.

14. Roll out the dough pieces after the last three rounds of quadruple into a rectangle, and cut off the irregular parts.

15. Brush the puff pastry with water.

16. Wait for two to three minutes, when the surface of the dough is slightly sticky, sprinkle an appropriate amount of white sugar.

17. Along the long side, roll the puff pastry from both sides to the center.

18. Slicing with a knife and shaping. Pour into the greased baking pan.

19. After preheating the oven at 200° for 10 minutes, put in the baking pan and heat up and down at 200° for 20 minutes. Take out when both sides are slightly yellow.

Tips:

1. The baking pan should be greased in advance, or greaseproof paper should be used to prevent the finished product from sticking after baking, which is not easy to take.

2. During the baking process, the puff pastry will expand, so there must be a certain gap between each butterfly pastry on the baking tray.