Ingredients for 2 people

300 grams of low-gluten flour, 50 grams of high-gluten flour

Accessories

1 egg, seaweed 1 bag

Seasoning

5g white sugar, 2g salt, 150g water, 300g butter

Step 1 of salty seaweed crispy strips

Mix all the powder, sugar and salt in the main ingredients

Step 2

Let the butter soften at room temperature in advance, then slowly pour in water (a little bit Add water), use chopsticks to knead into a fluffy shape, then add softened butter slices

Step 3

Knead into a smooth dough

Step 4

Divide into 2 portions, wrap them in plastic wrap, and chill in the refrigerator for about 20 minutes. (It’s okay not to divide it. My chopping board is small, so dividing it into 2 parts is helpful for rolling out the dough.)

Step 5

Divide 240g of butter into 2 equal parts in the same way, and put In a plastic bag

Step 6

Use a rolling pin to beat the butter into a thin slice. If the butter is slightly softened, you can put it in the refrigerator until it is hard

Step 7

Take out the relaxed dough and roll it into a rectangle, about 3 times the size of the butter slices

Step 8

Place the butter slices on the top of the dough Middle part

Step 9

Turn over one end of the dough and cover it with butter. Flip the other end over and cover it in the same way. Slowly pinch the edge and drain away the inside. Air

Step 10

Rotate the dough 90 degrees and roll it into a rectangle again with a rolling pin. When rolling, roll from the middle to the four corners. It will be easier to roll into a rectangle. Then roll it into a rectangle. Fold the dough left and right

Step 11

This completes the first round of 40% fold

Step 12

Follow this The method is to do 2 rounds of 40% off again, and the puff pastry is ready. You can divide it according to personal needs. If you can’t use it up at one time, put it in a plastic bag and freeze it in the refrigerator. Next time you want to eat it, take it out and let it soften. That's it

The process of savory crispy strips:

Step 13

Take a piece of puff pastry embryo, roll it into a rectangle with a thickness of 0.5cm, and cut it into long strips

Step 14

Arrange it in a baking pan and brush with a layer of egg wash

Step 15

Put a bag of Korean salty seaweed, Cut into pieces and sprinkle on the long strips of dough

Step 16

After that, sprinkle a thin layer of salt, preheat the oven, and put it in the oven at 190 degrees for about 20 minutes. (Temperature and time depend on your individual oven)