The first time I folded a quilt - butterfly puff pastry

Overview

Yesterday I saw someone folding quilts, which made me feel itchy. I always like it, but I really don’t dare to buy it from outside. They all use margarine to make shortening, so I try not to eat any food that contains mille-feuille.

Tags

• pastries
• baking
• ice products
• children
• afternoon tea
• fast food
• butter
• cake flour
• high powder
• sugar
• salt
• water

Ingredients

Steps

1. 1 Mix flour, sugar, salt and 40 grams of butter, knead with water into a smooth dough, refrigerate for 20 minutes, then roll into dough three times the size of the butter slices

   

2. 2 Cut the butter into thin slices, put them together, wrap them in plastic wrap, beat them with a rolling pin until they stick together to an even thickness, put them in the refrigerator for a while, take them out, wrap them in the dough, and fold them in thirds

   

3. 3 Fold it in thirds, leaving gaps at both ends, and seal them tightly to prevent butter from leaking out

   

4. 4 Fold it into three folds. After folding it, fold it into four folds like folding a quilt

   

5. 5 I was afraid that the butter would leak, so after it got to this point, I refrigerated it for about 15 minutes

   

6. 6 Take out the dough and roll it out, then fold the quilt again like last time, three times in total

   

7. 7 After the last folding, roll out the dough to a thickness of 0.3 mm, roll both ends toward the middle, and put it in the refrigerator for a while

   

8. 8 Cut into slices less than 1CM thick and put in the middle rack of the preheated 210 degree oven for about 20 minutes

   

9. 9 I used Junzhi’s recipe, but I folded it once more, four times in total