1. Weigh all materials
2. Mix flour, sugar and salt
3. 40g butter is softened and added to flour
4. Slowly pour in water and knead well
5. Knead it into a smooth dough and put it in a bowl
6. Cover with plastic wrap and put it in the refrigerator to relax for 20 minutes
7. 180g sliced butter, put in a fresh-keeping bag
8. Use a rolling pin to roll into a large piece of uniform thickness, put it in the refrigerator until it hardens
9. Take out the loose dough, roll it into a rectangle, about three times the length of the butter slice
10. Put butter slices in the middle
11. Fold it like a quilt, don’t leak butter around, make sure to wrap it
12. Turn 90 degrees
13. Re-roll into a rectangle
14. Fold it from the left to the middle
15. The right side is also folded over. This is the first four-fold fold.
16. Wrap it in plastic wrap, put it in the refrigerator to relax for 20 minutes, and then fold it in quarters twice
17. Roll out into a rectangle and roll it up
18. Cut open to see clear layers, can be used to make pastries, Portuguese egg tarts, etc., and keep them in the refrigerator when not in use
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