Cooking Steps

1. 

   Step1:Butter softens at room temperature, then breaks up and adds suga

2. 

   Step2:Add the egg white in two times, beat it evenly each time, and then add the next on

3. 

   Step3:Beat the butter into feather shape, sift in low gluten flour, cut and mix until there is no dry powde

4. 

   Step4:Use your hands to make doug

5. 

   Step5:Take a piece of oiled paper (60cm in length) and place the dough in half in the middle of the dough. Gently separate the paper and roll the dough out to a proper size. When rolling out the dough, fold up all the opening parts of the oiled paper (about 27 × 28 in size). Then fill the dough fully with the whole oiled paper and gently arrange it by hand to make the dough thin and uniform. Refrigerate it for about 10 minutes

6. 

   Step6:Use the blender to mix the egg yolk and the meat floss evenly (the time should not be too long, just sprinkle them

7. 

   Step7:Take out the refrigerated dough and open the oiled paper (when the oiled paper is opened, the dough is not sticky, which proves that the refrigerated time is just right

8. 

   Step8:Spread the filling on the pastr

9. 

   Step9:Cover the oil paper again and use the rolling pin to gently roll and press to make the filling completely fit the pastr

10. 

    Step10:Roll up the dough like a cake rol

11. 

    Step11:Cover the oil paper and press it gently by hand to make the surface triangular (the two ends of the surface can be pressed inside

12. 

    Step12:Refrigerate for 12 hours and take out slices (about 0.5cm each

13. 

    Step13:Preheat the oven 160 degrees in advance and heat it up and down for 25 minute

14. 

    Step14:Dry and seal after bakin

15. 

    Step15:I can't stop eating the salty tast