ADVERTISEMENT
Prepare the Dough:
Mix bread flour, salt, and the 50g softened butter. Add cold water gradually until a smooth dough forms. Knead briefly, cover with plastic wrap, and refrigerate for 30 minutes.
Prepare the Butter Block:
Flatten the 150g cold butter into a square between two sheets of parchment. Chill until firm but pliable.
Laminating Process:
Roll the dough into a rectangle. Place the butter block in the center and fold the dough over it (envelope style). Roll out gently and perform three simple book folds (chill between each fold for 30 minutes).
Cut and Shape:
Roll the dough to about 4mm thick. Cut into desired shapes (squares, rectangles, twists). Brush with egg wash for golden color.
Bake:
Bake at 200°C (392°F) for 18–22 minutes or until golden and puffed.
Serving and Storage Tips:
ADVERTISEMENT
