1. Mix 50 grams of flour and butter and knead it with your hands.
2. Put all the ingredients (except the butter layer) into the container and knead it into a dough.
3. After 10 minutes at room temperature, refrigerate at 4 degrees for 1 hour.
4. 125 grams of butter layer butter is softened at room temperature, put in a food bag, and beat with a rolling pin.
5. Beat the whole to form a square, and the degree of softness and hardness can be consistent with the hardness of the dough.
6. Wrap the butter in the refrigerated dough.
7. Turn it over and start rolling.
8. Be careful with this step. The butter won't lose the layer if it breaks. This is the first time I have made it. Even though it has been repeated many times, the effect of the finished puff pastry is average.
9. Repeat three times, and freeze for 15 minutes after each folding and rolling before continuing with the next folding and rolling.
10. After the most troublesome and time-consuming procedure is over, the dough can be rolled into a dough with a thickness of about 5 mm after the final folding and rolling, and then evenly cut into long triangles. I didn't use a ruler, just used it directly, and cut it. It's not beautiful.
11. Roll up from the tail into a croissant, and proof it at room temperature twice as big, or preheat the oven at 35°C for 2 hours.
12. After waking up, it is obvious that it is a lot bigger, so apply the whole egg liquid.
13. My oven is a small oven, the upper and lower temperatures are the same, and I bake it at 160 degrees for 25 minutes.
14. After 15 minutes, it came out and changed the bottom, because the oven is small and the heat is not even.
15. It's done, it's crunchy and soft, because it doesn't make much crunch, so it's not soft. The technique is a problem, I guess I will have experience next time.
16. Let's have another one opened, hehe.
