Butterfly Puff Pastry Recipe


Put water in a bowl add salt and dissolve. Add egg and mix. Gently melt the butter and mix in the bowl. After putting the strong flour
Mix evenly until the flour is invisible. Fold the dough several times with your hand and make it round. Cover the vinyl and leave the refrigerator for 15 minutes. After 15 minutes of rest, the first fold (folding) Cover the vinyl and leave the refrigerator for 15 minutes. After 15 minutes of rest, the second fold (folding)
It folds until it becomes a elastic ball shape. Cover the vinyl and leave the refrigerator for 15 minutes. After 15 minutes of rest, the third fold (folding)
It folds until it becomes a elastic ball shape. Cover the vinyl and leave the refrigerator for 20 minutes. After 20 minutes of rest, wrap the dough in plastic vinyl.
Push in a square shape with a push rod.(Size: 18cm*18cm) 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) After pushing the square part of the dough slightly by pushing it,
Place the butter on the dough at a 45-degree angle. 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. Push the dough with a push rod. 3 Folding 1 time (1) After wrapping the dough in plastic vinyl,
rest for 30 minutes in the refrigerator. Push the dough again. 3 Folding 1 time (2) After wrapping the dough in plastic vinyl,
rest for 30 minutes in the refrigerator. Push the dough again. 3 Folding 1 time (3) After wrapping the dough in plastic vinyl,
rest for 30 minutes in the refrigerator. Push the dough again. 3 Folding 1 time (4) After wrapping the dough in plastic vinyl,
rest for 30 minutes in the refrigerator. Push the dough again.
(Push it until the dough thickness becomes 10mm.) After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator. Cut into rectangles.
Base 4.5cm, Height 12cm Twist the middle of the dough twice (final molding)
(No fermentation) Put the dough in the preheated lodge 10-inch combo cooker floor Cover the preheated lodge 10-inch combo cooker lid. Put it in the oven
After baking for 7 minutes, remove the lodge lid and continue baking for 8 minutes. After remove the bread from the oven,
Sprinkle the honey. Tasting after completion of bread

24 thoughts on “Butterfly Puff Pastry Recipe

  1. ** 영상자막은 한국어, 영어, 일본어 3가지 설정 가능합니다.**

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  2. 3절 4회까지 하면 버터가 안 깨지던가요?? 저는 집에서 파이접기하면 난리 날거 같아서 못하겠던데 ㅠㅠ 다음 동영상은 몽블랑 도전 해보심이 어떠세요?ㅎㅎ

  3. 파이접기 엄청난 정성이 들어가 엄두를 못내겠지만 구워져 나온거보니 너무 맛있겠어요 사는것과는 비교불가비주얼!! 드시는거 보니 너무 부럽네요~

  4. 버터는 무엇을 쓰시나요? 저는 자꾸 깨지던데 일반 버터를 써서 그런가요?
    그리고 반죽과 버터를 합칠때,둘의 온도는 냉장고에서 바로 꺼낸 상태로 미시나요? 버터가 굳어있을 것 같아서요

  5. 무반죽법으로 만드는것과 반죽기로 반죽을 해서 제품을 만드는데 맛의 차이는 크게 않나나요?

  6. 반죽이 잘익지않았다면
    3절접기가 제대로 안되서 그런건가요?ㅜㅠ
    중간중간밀가루안익은 층이져있어요ㅠㅠ

  7. 칼로 재단하실 때 제도용 칼 쓰시던데 위생적으로 매우 안좋아요.. 잘 잘리라고 기름 발라져 있거든요..(식용아님..) 그나저나 파이 너무 맛있겠네요

  8. 어머니가 나비파이를 엄청 좋아하시는데 비싸서 자주 못사드렸었는데 ㅠㅠ 이제 만들어 드릴 수 있게 되서 너무 좋아요! 유익한 영상 감사합니다?!!

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