French Palmier Puff Pastry 蝴蝶酥 千层酥皮

Puff Pastry Recipe Crunchy 蝴蝶酥 千层酥皮 **************************************************************** 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 **************************************************************** 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. **************************************************************** 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