It's winter, you can eat yourself a little fat, anyway, once you put on the coat, you can't see how long this meat is.Of course, it's not about me, it's about my sister.My sister weighs only two-thirds as much as I do, so she eats these snacks without worrying about the long meat.And I'm a little scared, I'm a little scared, I'm a little scared, I'm a little scared, I'm a little scared.But after the vanilla butterfly came out of the box, the charming look made me really obsessed with it.When I was trying to decide whether to eat or not, my dad took a piece and put it in my mouth.Well, it's a sin to be a sinner, but to tell you the truth, this cake is really delicious, and friends who like it can refer to it.If you know how to use the butter slices and how many times to fold the dough, you can make this cookie taste good and look good.If you like it first, you can collect it.

WHAT YOU NEED

Ingredients

250 grams of flour
Softened butter 40 grams
Clean water 120 grams
1 gram of salt
175 grams of butter
The right amount of herbs
White sugar in moderation

How TO MADE Butterfly butterfly

Steps 1 to 4

1. The ingredients are butter, clear water, low powder, and a little bit of fine salt.

2. Mix all the above ingredients together.

3. Use chopsticks to draw it evenly.

4. The ingredients are then packed in a fresh bag.

Steps 5 to 8

5. Stir until the dough is smooth, stir slightly, and press until it is semi-flat.

6. Wrap the butter slices in it.

7. After closing the mouth, face down and cover the dough with a layer of fresh bag.

8. It is then rolled and pressed until the dough is flat.

Steps 9 to 12

9. Then fold it and put it down.

10. Fold the dough four times and press it flat.

11. When folded, it can be properly stirred, which makes the dough taste better.

12. Add white sugar and vanilla extract.

Steps 13 to 16

13. After a final pressing, sprinkle the right amount of vanilla extract and white sugar on the surface.

14. The dose can be determined by individual preference.

15. Then fold both sides, roll both sides and put in the refrigerator for half an hour, if it is baked the next day, it can be stored in the refrigerator on this side.

16. Remove the frozen dough and change the knife.

17. Put it in the oven, choose the cookie maker, and bake it at 185 degrees for 25 minutes.

18. Finally, pay attention to the color.

19. That's the end of the vanilla butterfly.

20.

Handy cooking tips

　　It is important to pay attention to the choice of butter, its softness and hardness, not to be too soft or too hard, too soft is not good for shaping, too hard will crush the skin.The baking time is adjusted according to the performance of the oven.The amount of white sugar used is determined by the population.