千層酥面團(tuán)的制作（參考份量為一份）

原料：面粉（富強(qiáng)粉、餃子粉或高筋粉都可以）250克  黃油40克  鹽1克  砂糖5克  水120克左右  黃油（裹入用）180克   面粉適量（防粘用）

做法：

1）把黃油切小丁，與過篩后的面粉混合用手搓至無黃油顆粒。然后加入砂糖和鹽，水要逐漸加入面粉，揉成面團(tuán)。用保鮮膜包裹面團(tuán)，室溫松弛20分鐘。

2）案板上撒薄粉，用搟面杖敲打裹入用黃油，整形成厚1.5厘米的長方行片狀。搟薄后的黃油軟硬程度應(yīng)該和面團(tuán)硬度基本一致，經(jīng)過敲打如果太軟可放冰箱冷藏一會兒待用。

3）案板上撒薄粉，將松弛好的面團(tuán)搟成長方形。搟的時候四個角向外搟，這樣容易把形狀搟得比較均勻。搟好的面片，其寬度應(yīng)與整形后的黃油的寬度一致，長度是黃油的三倍。把黃油放在面片中間。將兩側(cè)的面片包住黃油，然后將上下端捏死。

4）將面片搟長至厚1.5厘米，然后像疊被子一樣疊四折，包保鮮膜后放冰箱冷藏松弛20分鐘。

5）再重復(fù)兩次第4步，冷藏兩次各20分鐘后備用。千層酥面團(tuán)如果超過一天不使用，也可以包嚴(yán)保鮮袋暫時放置冰箱冷凍室保存，大約能保存2周或更長，使用前在室溫下放置20分鐘即可使用。

Pastry Dough (1 serving)

Ingredients：

Flour (all-purpose flour/bread(high gluten)flour)：250g

Butter: 40g

Salt: 1g

Sugar: 5g

Water: 120g

We also need:

Butter: another 180g (for filling in the dough); and

Some extra flour (for dusting)

Directions:

1)Dice the butter, mix with the sifted flour and use fingertips to thoroughly rub them until the texture is smooth (without any butter that fingers can feel);

Then add in sugar and salt, slowly and gradually add the water to the flour, rub and shape the mixture into a dough;Wrap the dough with the fresh-keeping film and leave it at room temporature for 20 minutes;

2)Sprinkle a little flour on the work surface, then beat the butter (that for filling in the dough) with a rolling pin, and shape it to a rectangle of 1.5cm thickness. After that, the butter should be as soft as the dough, if it’s too soft then put into the fridge and chill for a while;

3)Sprinkle a little flour on the work surface, roll out the prepared dough into a rectangle (roll out from the four angles), the width of the dough rectangle should be as same as the butter rectangle and the length should be 3 times of the butter one;

Put the butter piece at the middle of the dough piece, then let the dough piece fully cover the butter and tighten the edges;

4)Roll out this pastry dough into 1.5cm thick, and fold up it four times like treat a quilt, then wrap it with the fresh-keeping film and chill in the fridge for 20 minutes;

5)Repeat the step 4 twice (i.e. totally 3 times of folding and chilling for 20 minutes);For storage, if wrap tightly and keep freezing, this pastry dough can be stored for 2 weeks or more. Before use, just need to leave it at room temperature for 20 minutes in advance. Finish