French Palmier Puff Pastry 蝴蝶酥 千层酥皮

Puff Pastry Recipe Crunchy 蝴蝶酥 千层酥皮
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Ingredients

中筋面粉 250g (可以制作28个）
奶粉20g
盐3g
无盐黄油 35g
水130ml
裹入黄油 165g
砂糖适量
烘烤温度和时间：180℃/356℉ 热风烘烤20分钟
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All-purpose flour 250g（make for 28pcs)
Milk powder 20g
Salt 3g
35g unsalted butter
130ml of water
Wrapped unsalted butter 165g
Amount of sugar
Baking time & temperature: Bake at 180°C/356℉(Fan forced ) for 20 minutes
Thank you for watching, hope you enjoy my recipes.
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00:00 Introduction
00:38 Dough / 酥皮面团
01:56 Wrapped butter /裹入黄油
02:25 1st & 2nd fold /第1， 2次折叠
03:48 3rd &4th fold /第3, 4 次折叠
04:42 Final shaping /最后整形
05:35 Cut and bake / 切割和烘烤