Cooking Steps

1. 

   Step1:Pour the low gluten flour and sugar into the basin. Stir well. Add the egg. Stir until the liquid turns white. Slowly pour in the milk. Add the vanilla essence. (I don't have this

2. 

   Step2:Cook over medium heat. Stir constantly with a rubber scraper. Turn off the heat after boiling. Put into the mounting bag to cool down. (I didn't use the decoration bag, so I put it on it directly with a spoon.

3. 

   Step3:Put sugar, salt, yeast and butter in a metal basin. Stir and knead with your hands to make dough. It doesn't matter if the surface is not smooth. Cover the bag and relax for 5 minutes.

4. 

   Step4:After 5 minutes, take out the dough. Roll the rolling pin into an oval shape. Cover the bag and let it stand for 20 minutes. Take out the dough and roll it into a rectangle at the end of the time. Spread 2 / 3 of the dough with butter. Smooth with the back of the spoon.

5. 

   Step5:If you don't have butter on your face, fold it up. Fold it into three folds. Let stand for 20 minutes again. Repeat three times.

6. 

   Step6:Cut the knife evenly into 10 parts. Make a small cut at the four corners of each dough.

7. 

   Step7:Put it on the baking tray with baking paper. Squeeze the milk and egg paste. Start the second fermentation. Bake in a 180 degree oven for 10 minutes. Coat the top with your favorite jam.