Sweet Butterflies

Sweet Butterflies

1. Mix the flour with milk sugar and salt.

2. Knead gently into a dough.

3. Add 20 grams of butter to knead a dough that is smooth and non-sticky. Cover with plastic wrap for 15 minutes.

4. Beat the 160 grams of butter wrapped in a fresh-keeping bag into a rectangular slice.

5. Roll the dough into long pieces that are 3 times larger than butter. Put the butter slice in the middle of the dough.

6. Wrap the butter in the dough.

7. Gently roll into long pieces. Fold up like a quilt.

8. Let it rest for 10 minutes to relax. Repeat 2 times and stack 3 times in total. After 3 times, put it in the refrigerator and freeze for 10 minutes.

9. Roll the dough sheet into a rectangle with a thickness of about 1.3 cm.

10. Roll up from both ends of the puff pastry to the middle at the same time. Put it in the refrigerator and freeze for 10 minutes.

11. Cut into small pieces about 1cm thick and place them in a baking tray.

12. Put it in the oven at 200 degrees, about 20 minutes, and the surface will be slightly yellow.

Tips:

Finished green body. Place it on the baking tray, leaving a gap in the middle. When baking again, the butterfly cake will expand. I overlooked this point, the baked product is not very beautiful.