condiments

Medium powder 300g water150g

45g of butter and 6g of salt.

Flaky butter for wrapping 180g

condiments

Appropriate amount of fine sugar

Melaleuca Crispy-Steps to Make Butterflies Crispy

1.？ The medium gluten flour, water, salt and melted butter are mixed and kneaded, and then refrigerated to relax 1 hour or more. It is recommended to refrigerate overnight. This dough doesn't need to be smooth or stiff, just caking, and the relaxation time must be sufficient, which is very important for later folding. Flaky butter can be beaten thin and big with a rolling pin until it is malleable. Draw a cross on the surface of the loose dough with a knife, then roll it up, spread the thin flaky butter in the middle of the dough, fold the four corners and pinch it tightly.

2.？ Roll the dough covered with flaky butter horizontally into strips, fold the left side inward along 3/8 of the dough, and fold the right side inward along 1/8 of the dough, then fold it in half, and complete four folds at a time. Turn the dough over 90 degrees, roll it out again, and roll it into 1/3 on the left and right sides to complete a three-fold process. After being folded twice, the dough is sent to the refrigerator for refrigeration 1 hour or more. Repeat the above steps again, and the dough will be folded four times, 40%, 30%, 40% and 30% respectively. The dough after 40% discount is sent to the refrigerator to be refrigerated again 1 hour, and then set for use.

3.？ After cold storage, take out the dough, roll it thin to 3mm thick, cut off the corners with a sharp knife, take a 50cm long cake, brush it with a layer of water, sprinkle with fine sugar, and fold it inward twice from about 1/6 on both sides, leaving a gap of about one finger in the middle. After the gap becomes thinner, fold it in half and freeze it in the refrigerator for about 30 minutes, then take it out, cut it into 8mm thick and put it in a baking tray. Preheat the oven to 200 degrees, bake the middle layer until the edge is colored, then take it out and turn it over to continue baking until the color is the highest.

skill

1. Although there are many steps that need to be folded four times, don't worry. If time permits, you can let it stand for more than half an hour before continuing. After the dough is left standing, it will be easier to roll out. If the dough is seriously retracted, do not roll it out forcibly, and then continue until it is loose.

2, the baking time depends on the coloring situation, the cake must be baked thoroughly until it feels slightly brown and tastes better.

3, wrapped in butter, it is recommended to use crispy and special flaky butter.