1. 150g all-purpose flour, 20g melted butter, 80g cold water, 8g powdered sugar, 125g softened flaky butter.

2. Knead 150g of flour, 20g of melted butter, 8g of powdered sugar and 80g of water to form a dough. Knead for a while until the dough is smooth. Then place it in a plastic bag to rise for 20 minutes. .

3. Cut the butter into slices, and roll the two pieces of butter together until they soften enough not to drip oil but can be easily rolled out and rolled out thinly.

4. Roll the dough into a rectangular shape and add butter.

5. Try not to let air get between the dough and butter, and then pinch and seal tightly to ensure that no oil leaks.

6. With the seam side facing down, roll the dough into a rectangle and fold it.

7. Fold the quilt 4-5 times a day, at least 3 times. If the butter is too soft during the process, it must be returned to the refrigerator to cool down. Novices are advised to refrigerate to cool down.

8. Finally, roll out the dough. It doesn’t need to be too thin, about 3-5mm thick. After a while, you can roll both sides in and roll it into a proper circle. This dough sheet can also be used to make egg tart crust! This is also how handmade egg tart shells are made.

9. Sprinkle water and spread evenly, wait 2 minutes for the dough to become sticky, then sprinkle some white sugar. If you like sweeter, sprinkle more.

10. Roll up the upper and lower sides toward the middle, then gently pinch it firmly, and refrigerate for about 30 minutes. You need to wait until the dough is slightly hard before cutting. When rolling the dough, roll it into a rough shape. In this way, when rolling out the dough, roll it out to a size that can be rolled like this.

11. Put oiled paper on the baking sheet, put the butterfly pastry in, leaving a lot of gaps, it will become much bigger after baking. The baking time is directly proportional to the thickness of the slices. I cut them about 7-8mm thick.

12. This is what it looks like after baking! So be sure to leave some space. Preheat the oven to 180 degrees, and bake the middle rack at 180 degrees for about 20 minutes, making sure it doesn't burn. Oil will come out during the baking process, so don't worry, but if it comes out all messy and shapeless, it's a failure. The basic problem is that the butter is rolled out unevenly.

13. It is very hot. Do not take it off with your hands. It is recommended to use a food tong to take it off! Sprinkle some white sugar on the surface while it's hot. It will stick to the surface after a while, and the layers will be crispy. It's delicious when you take a bite, so crispy and delicious.