千層酥皮 蝴蝶酥 ┃French Palmier Cookies

Add all purpose flour, salt, and sugar to a bowl.

Dice the refrigerated butter and mix it with the flour using your fingers until it resembles bread crumbs.

Add water to the mixture and mix with a spatula.

Knead the dough with your hands until there is no more flour visible.

Place the dough in a ziplock bag and roll it out into rectangles, then freeze.

Prepare baking paper folded into squares and place refrigerated butter cubes evenly on it.

Press down hard with a dough stick to distribute the butter evenly to the four corners.

Roll out the butter into a square about 15cm.

Roll the dough out to about 3mm thick and take it out.

Sprinkle flour on the dough to prevent sticking, but do not sprinkle too much to avoid drying it out.

Roll the dough out into a rectangle the size of the butter.

Place the butter on half of the dough and fold the dough in half to wrap the butter.

Wrap three sides of the dough and freeze for 15 minutes.

Take the dough out and roll it into a rectangle for a double fold.

Fold both sides of the dough to the middle, then fold it in half.

Ensure the dough does not have too much flour when folding it in half.

Repeat the folding steps with the dough, using frozen butter instead of refrigerated to reduce refrigeration time.

Pay attention to the state of the dough; it should not be too hard or too soft.

Roll the dough into a rectangle for a single fold, adding one more single fold than the Portuguese tart skin.

Roll the dough into a rectangle about 3mm thick and use a balance scale for uniform thickness.

Cut away the uneven sides of the dough as the butter begins to soften.

Freeze the dough for about 10 minutes for final shaping.

Roll the dough longer and sprinkle sugar on top, aiming for a length of approximately 40cm and a width of 18cm.

Gently roll the dough up and down to find the center line after folding it in half.

Divide the rolled dough into 3 equal parts, ensuring the width on both sides is about 6cm.

Align the width of both sides as much as possible and fold again, leaving about a 2cm gap in the middle.

Cut each piece about 1cm thick and dust each side with sugar.

Tidy up the pieces and remember to reserve a little more space between each block.

Let the cookies cool until golden and structured, very crispy.

Equipment Needed

Spice Level:

Dietary