Ingredients? 300 grams of plain flour, 45 grams of butter, 6 grams of salt, 150 grams of water. Wrap in 160 grams of butter. How to make multi-purpose puff pastry? Cut 45 grams of butter into small cubes, mix with flour and salt, and rub into crumbs with your hands.

Add water and knead into a ball, then use a chef's machine to knead into a smooth dough, flatten and wrap in plastic wrap, then refrigerate for more than an hour.

Wrap in butter, wrap in plastic wrap, beat and roll into large pieces.

Lightly flour the cutting board, take out the dough, roll it out, and put butter slices on it.

Cover with butter.

Beat the butter dough, roll it out, and fold it into 30%.

Rotate 90 degrees, roll out again, fold in 40%, and chill in the refrigerator for 30 minutes.

Repeat steps 5 and 6, fold 30% to 40% again, do 2 times of 30% and 2 times of 40% in a row, in the order of 3-4-3-4%, and refrigerate for 30 minutes.

Take it out and roll it out to 0.4cm thick, then you can divide it according to your needs.

Can be used to make egg tart shells, apple pie, butterfly puff pastry, etc.

This is a taro pie I made before.

This time I am making butterfly puff pastry. Take a piece of puff pastry with a length of 40-45cm, brush the surface with water and sprinkle with fine sugar.

Fold inward from about 1/6 of the sides, and fold twice to the center, leaving about 1cm in the middle.

Lightly brush the surface with water, fold it in half, wrap it up, and put it in the refrigerator for 30 minutes.

Take out and cut into 0.8cm wide strips and place them on a baking sheet. Be sure to leave enough space in the middle as they will expand very wide.

Bake in the preheated oven at 200 degrees until golden brown on both sides, I baked for 30 minutes.

Tip 1. Use butter for wrapping. You can use ordinary butter. Wrap it in plastic wrap after slicing. Beat it and roll it into large pieces. You can also use flaky butter.

2. Before rolling out each time, the dough should be fully relaxed in the refrigerator before rolling out. Never roll it out hard.

3. You can make more of this puff pastry at one time. After it is done, put it in the refrigerator to freeze. When you use it, just put it in the refrigerator to thaw in advance.