Palmiers 蝴蝶酥

Recipe from My baking My Style 

Recipe

(A)

Plain Flour 200g

Pinch of Salt

Sugar 0.5 tbsp

Water 100g

Butter 20g

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(B) Butter 113g

1) Combine (A) to form a dough, place in fridge overnight.

2) Roll out the dough into square shape

3) Place square butter onto the dough and wrap it up （as shown in picture).

4) Rest dough in fridge about 15 minutes

5) Roll out the dough to rectangle, fold left edge over 2/3, fold right edge over 1/3

6) Repeat step (5) 2 more times

7) Roll out the dough to square shape, then evenly folding over each edge to the center of the dough, two folds to the center from each side. 

8) Chill the dough for an hour or longer so the butter can solidify and make cutting easier.

9) Slice it to 3/8" thick and coated with sugar or cinnamon sugar.

10) Place the cookies cut side up, 2 inches apart on baking sheets。 

11) Bake in preheated oven 375F for 12 minutes, then turn over with a spatula and bake another 4 minutes, or until lightly golden brown on the surface (timing is depending on your oven). The texture of cookie should crunchy and crispy.

12）Immediately transfer the cookies to a cooling rack. Store the cookies in an airtight container.

Place square butter onto the dough and wrap it up.

 fold left edge over 2/3, fold right edge over 1/3