Thousand-Layer Pancake Dough
A laminated puff pastry dough made by wrapping butter in high-gluten flour, then repeatedly rolling, folding, and resting.
Ingredients
bread flour
240 g
butter
27 g
sugar
1 tbsp
water
1/2 cup
butter, chopped and pressed into a thick square, frozen hard
200 g
Instructions
1
Kneading
Mix the (1) ingredients evenly, knead vigorously for about 10 minutes until the dough develops gluten, then roll into a ball and let rest for 10 minutes to relax the dough.
2
Wrapping the butter
Roll into a square shape with a thicker center and thinner corners. Chop the butter, press it into a thick square, then freeze until hard. Place it in the center of the dough. Fold the four edges of the dough toward the center, pressing the overlapping parts firmly.
3
Rolling and folding
When rolling, if air bubbles appear, prick them with a toothpick to release the air. Rest for 10 minutes to relax, then roll to a thickness of about 0.5 cm. Fold both sides toward the center and then fold in half.
4
Repeating
Repeat the previous rolling and folding process three more times, for a total of four rest, roll-out, and fold cycles.
