This is a quick to make and easy pastry (pie crust) dough called 'pâte feuilleté rapide', which doesn't require you to wrap the butter,
I wanted to make a pastry dough with one block (200 g) of butter.
Fold the dough rapidly so that the butter won't melt. I did it twice in 3 sets, but if it's taking too much time and hard to fold, chill the dough for a while in the refrigerator before continuing.
Enjoy Japanese food around the world.