Ordinary flour190g, corn starch 60g, butter 40g (kneaded into dough), sugar 50g and water145g; Butter180g (when wrapped, the actual consumption is less than180g) (it can be made into two layers of pastry)

Methods/steps

Mix common flour and sugar, add melted butter, add water, knead into smooth dough and refrigerate for 20 minutes. (Don't add water at one time, but add it as appropriate.)

Take out the block of butter and cut it into 6 large pieces (about 30 grams each). Take two large pieces and cut them from the middle into four small pieces.

Spread a plastic wrap on the chopping board, put two large pieces of butter and two small pieces of butter just cut in 2 (as shown on the left in the middle picture), and cover with a layer of plastic wrap.

Roll it slightly with a rolling pin into a large piece with uniform thickness, then cut off the corners, trim it into a rectangle, and put it in the refrigerator for later use.

(The other two large pieces of butter and two small pieces of butter are also rolled into rectangles as in steps 3 and 4.)

Sprinkle some flour on the chopping board, divide the slack dough into two parts, and roll one of them into a rectangular surface, which is a little wider than the length of butter and three times as long as the width of butter.

Put butter in the middle of the dough sheet, fold 1/3 on the left, then fold 1/3 on the right, press one end to death with your fingers, press the other end with your palm, press out the air inside, seal the opening at the lower end, and roll it into a rectangular dough sheet.

First, fold the left 1/4 to the right, then fold the right 1/4 to the left, and then fold it in half (this process is just like we usually fold quilts). Cover it with plastic wrap and put it in the refrigerator for 20 minutes.

After relaxation, roll it into a rectangular dough sheet again (see the picture below for the process of rolling), and then fold the quilt again, cover it with plastic wrap and put it in the refrigerator for relaxation for 20 minutes.

Repeat the process of rolling, folding and refrigerating again (one * * * is the process of folding the quilt three times).

Roll the relaxed dough into a rectangle with a thickness of about 0.3 cm, and a thousand layers of pastry will be ready!

END

matters need attention

1, it is much easier to make a piece of pastry twice, or just cut the amount in half, than to make a large piece of pastry.

2. I used to have a headache in the process of cutting butter into pieces and then rolling it into butter slices. I always felt that the thickness was difficult to master; Now it's much easier to cut the butter pieces directly and roll them out.

3. It may also be that starch absorbs more water than flour, so when kneading dough, add more water than when making pastry with low flour and high flour.

4. The dough with a thousand layers of pastry should be kneaded a little bit, so that it will be very easy to roll it later.

5, because the pastry dough is soft, remember to sprinkle more dry flour when rolling on the chopping board!

6. If you accidentally pierce the soft pastry, it doesn't matter, just sprinkle some dry flour and continue the following steps.