Low power 220

Gaofen 30

Butter 40

Sugar 5

Salt 1.5

Water 125

Isini butter 180

Proper amount of coarse sugar

How to make butterfly pastry?

Add flour, sugar, salt, butter and water, knead into a smooth and non-sticky dough, wrap it with plastic wrap and refrigerate for 20 minutes.

Roll the butter into a square with a thickness of 0.3-0.5cm and put it back in the refrigerator for further refrigeration.

Roll the frozen dough to twice the size of butter and add butter.

Fold the sides, cover with butter, press the middle and sides tightly, and put them back in the refrigerator for refrigeration.

After cold storage, roll it out and fold it into 3 layers (3 fold for 2 times, 40 fold for 1 time).

This is 60% off.

Roll it to a thickness of 0.3cm, cut off the edge, brush the surface with water and sprinkle sugar, and gently press it with a rolling pin.

It will be more accurate to fold it and measure it with a ruler.

After folding, freeze 15 minutes until it is neither soft nor hard.

Cut into 1cm thick, with sugar on the surface.

200-degree intermediate layer 18-20min

front

I ate five in one bite.

hardworking

It's brittle. It falls off when you touch it.