Medium gluten flour 165g Whole milk 100ml

Butter 35g

Supplementary Ingredients

Baking Powder 1.3 teaspoon Salt 1/4 teaspoon

[Baking Series]Butter lasagna-Chantilly 3.5 Step by Step

1. All in one ~

2. p>2. Sift the flour through a sieve ~ add the baking powder and salt, mix well ~

3. Cut the butter into small pieces ~

4. Use a fork to mix the butter and flour until such small pieces come out ~ after that, put it into the refrigerator for 30 minutes ~ in order to solidify the butter ~ so that the butter will melt again when it goes into the oven ~

5. After 30 minutes, make a hole in the center of the flour and pour in the Mix it into a ball. 7. Sprinkle some flour on the board and use a rolling pin to roll it into a 1cm thick sheet. 8. Fold it in 1/3 of the way. 9. Fold it in 1/3 of the way from the bottom and roll it into a 1cm thick sheet again. Fold it again like this~

11. Take the rolling pin and roll it out again~ make it into a 2.5cm thick piece of dough~

12. Use a quilt or a knife to shape it into a round shape~

13. Put it into the preheated oven~ bake it for 20-25 minutes at 200 degrees Celsius in both top and bottom heat~

14. Done! The layering is very good! Very crispy ~ usually this is for breakfast or afternoon tea ~ with strawberry sauce, blueberry sauce or chocolate sauce are very good!

Tips

1. This recipe is for 3-4 servings

2. The cake according to this recipe mainly retains the flavor of the butter, which is rather light, so please serve with jam, chocolate sauce, peanut butter, etc.

3. Adjust it according to your own preferences.