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1
Dice the butter into 1 - 2 cm cubes.
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2
Measure the milk and place in the refrigerator.
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3
Put the flour into a bowl and add the diced butter.
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4
Smash the butter into the flour using the back of a spoon.
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5
It's okay if it doesn't mix all together.
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6
Time is crucial!
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7
This step takes about 1 - 2 minutes.
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8
Add the milk and mix in gently without kneading.
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9
When it looks clumpy and grainy like the picture, then it's good to go.
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10
Just like that, wrap it in plastic wrap, form it into a square, and chill in the freezer for 20-30 minutes.
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11
Dust with flour and use a rolling pin to stretch out the crust.
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12
It will break and split in places, but don't worry about that.
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13
The first time you roll it out, if it looks broken up like in the photo, it's fine.
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14
It's more or less fine to leave the breaks there.
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15
Forcibly fold the dough three times over itself.
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16
Dust with more flour, and roll out with a rolling pin again.
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17
You should repeat this step 5 - 6 times.
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18
If the dusted flour depletes and/or the butter melts too much, place in the freezer for 20 minutes to chill, then try again.
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19
If the room temperature is 28C, you can make it to the end without resting.
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20
Roll out the crust to 5 mm thick, sprinkle the surface with sugar and make into your preferred shape.
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21
Bake for 13 - 15 minutes at 210C, and then it's finished.
