110g water, sift in 200g medium powder, 1g salt and 20g softened butter.
Stir with chopsticks until flocculent
Knead in bowl until smooth.
Continue kneading on a cutting board until you have a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes
120g butter, wrapped in oil paper in 15x15 squares. Press with a rolling pin, then roll, from the middle to the sides, so that the thickness is even.
After rolling, make a uniform thickness, no seams of one piece, refrigerate.
At the same time, remove the dough and butter. Sprinkle lightly on a working surface and roll out the dough until it is twice the length of the butter. Fold in the butter as shown.
Pinch the interface tight, pinch the top and bottom, and it must expel the air. Apply gentle pressure with a rolling pin to the seam. Flip and rotate 90 degrees.
