Puff Pastry2 (Beurrage)

 When you make a butter block(Beurrage), you can use just dry butter,(dry butter means the butter which is low in water, high in fat like more than 82% fat) but I would go through one more process.
 The most important thing when roll out puff pastry, I said before, 'temperature control' which means the water dough(Detrempe) and butter block inside should be same consistence so that it is able to be rolled consistently. So I will make my butter "more pliable" by adding strong flour so as to give it gluten.

You will need :

400g butter / 40g strong flour (bread flour)

2

1

   (1,2) Mix softened butter and flour well.

3

4

    (3,4) Place on the baking   paper, fold the paper like
    photo 4. It will help the paper not unfold easily.

5

6

         
    (5,6) Folded side down, and roll out with a rolling pin to
    0.5cm in thickness. Chill it in the fridge till it sets.

    Now ready to use!