The first quilt folding - Butterfly crisp-You Are Foodie

By Susie
99

The first quilt folding - Butterfly crisp

Yesterday, I saw someone folding quilts, which made my heart itch. I always liked them, but I really didn't dare to buy them outside. They all use margarine as shortening, so try not to eat all the food with crispy layers outside.

Main Ingredients

Auxiliary Ingredients

1. When rolling, don't worry. Roll gently. When there are small bubbles, I will stick them with a toothpick to exhaust the air, so as to avoid breaking the skin and leaking butter2. Animal butter is easy to melt, so every time I fold it, I will put it in the refrigerator for a while and then "freeze it"

Step 1 . Mix flour, sugar, salt and 40g butter, knead them into smooth dough with water, refrigerate them for 20 minutes, and roll them into a dough three times the size of butter flakes

Step 2 . Cut butter into thin slices, put them together, wrap them with plastic wrap, knock them with a rolling pin until they are stuck together, average thickness, put them in the refrigerator for a while, take them out, wrap them in the dough, and fold them three fold

Step 3 . Make three folds, leave a gap at both ends, and seal it to prevent the butter from leaking out

Step 4 . Three fold, fold it into four fold like folding a quilt

Step 5 . I was afraid that the butter would leak, so after that, I kept it in the refrigerator for about 15 minutes

Step 6 . Take out the dough and fold the quilt for three times as before

Step 7 . After the last fold, roll the dough into 0.3mm thick, roll both ends in the middle, and then put it in the refrigerator for a while

Step 8 . Cut into 1cm thick pieces and put them in the middle of the preheated 210 degree oven for about 20 minutes

Step 9 . The prescription I used was made by Jun Zhi, but I folded it four times

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