Butterfly Puff Pastry Recipe

Butterfly Pie is a Korean signature Puff Pastry.
Puff Pastry is made in the shape of a butterfly.
After baking, sprinkle with honey on top of Puff Pastry to eat.
The butterfly shape is impressive.
The final dough thickness is important for the shape of a butterfly wing!
It's very crispy pie texture.

Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.

(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)

■ Dough Formulation
B's (%): 100.0%, Tr (g): 200.0g Strong Flour(Bread Flour)
B's (%): 10.0%, Tr (g): 20.0g Butter
B's (%): 15.0%, Tr (g): 30.0g whole egg
B's (%): 1.2%, Tr (g): 2.4g Salt
B's (%): 49.0%, Tr (g): 98.0g Water(28℃)

■ Pastry butter
B's (%): 90%, Tr (g): 180.0g roll in butter(pastry butter)
(51% of the amount of Dough)

■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in a bowl, add salt and dissolve.
2. Add egg and mix.
3. Gently melt the butter and mix in the bowl.
4. After putting the strong flour
   Mix evenly until the flour is invisible.
5. Fold the dough several times with your hand and make it round.
6. Cover the vinyl and leave the refrigerator for 15 minutes.
7. After 15 minutes of rest, the first fold (folding)
8. Cover the vinyl and leave the refrigerator for 15 minutes.
9. After 15 minutes of rest, the second fold (folding)
   It folds until it becomes a elastic ball shape.
10.Cover the vinyl and leave the refrigerator for 15 minutes.
11.After 15 minutes of rest, the third fold (folding)
   It folds until it becomes a elastic ball shape.
12.Cover the vinyl and leave the refrigerator for 20 minutes.
13.After 20 minutes of rest, wrap the dough in plastic vinyl.
   Push in a square shape with a push rod.(Size: 18cm*18cm)
14.Rest in refrigerator for 12 hours
After completion of the 12 hours refrigerated rest,
   After wrapping the pastry butter with vinyl that was stored in the refrigerator
   Push in a square shape with a push rod.(Size: 11cm*11cm)
16.Place the butter on the dough at a 45-degree angle.
17.After pushing the square part of the dough slightly by pushing it,
   Fold the dough slightly while pulling it.
   Press the overlap part of the dough.
   I wrap the butter completely to prevent leakage.
18.Push the dough with a push rod.
19.3 Folding 1 time
20.After wrapping the dough in plastic vinyl, rest for 30 minutes in the refrigerator.
21.Push the dough again.
   3 Folding 1 time
22.After wrapping the dough in plastic vinyl, rest for 30 minutes in the refrigerator.
23.Push the dough again.
   3 folding 1 times
24.After wrapping the dough in plastic vinyl, rest for 30 minutes in the refrigerator.
25.Push the dough again.
   3 folding 1 times
26.Push the dough flat with a push rod.
27.After wrapping the dough in plastic vinyl, rest for 30 minutes in the refrigerator.
28.Push the dough again.
   (Push it until the dough thickness becomes 10mm.)
29.After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
30.Cut into rectangles.
   Base 4.5cm, Height 12cm
31.Twist the middle of the dough twice (final molding)
   (No fermentation)
32.Preheat oven and lodge 10 inch combo cooker preheat
   My mini oven temperature is raised as high as possible,
   (The maximum temperature of my mini oven:250℃)
   (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
33.Put the dough in the preheated lodge 10-inch combo cooker floor
34.Cover the lid of lodge 10-inch combo cooker.
35.Put it in the oven
36.After baking for 7 minutes, remove the lodge lid and continue baking for 8 minutes.
37.After remove the bread from the oven,
   Sprinkle the honey.

■ Note: Always be careful when using the oven
(It is very hot, so use it after wearing very thick oven gloves)

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