Cooking Steps

1. 

   Step1:I cut the butter into small pieces and put them in a fresh-keeping bag and roll them out evenly. If you have chip butter, don't bother. Then put it in the fridge.

2. 

   Step2:Warm water. Dig a spoon out of sugar. Add yeast. Mix well. Leave for 10 minute

3. 

   Step3:High powder, cream, salt and all the remaining sugar are thrown into the yeast water which has been placed for 10 minutes and kneaded. It's too wet to add some powder. I've added another 5g. If it's too dry, add some cream. Pinch until it doesn't stick.

4. 

   Step4:Well, I've pinched it out of my hands. It won't take two minutes.

5. 

   Step5:Cover the basin with a wet towel. Oven 30 degrees. 20 minutes.

6. 

   Step6:Put the dough in the toaster. Add 30 grams of butter and knead until the dough comes out. I knead it for 10 minutes. If you don't have a toaster, you have to work harder.

7. 

   Step7:Refrigerate for 15 minutes.

8. 

   Step8:Roll out the dough 3 times larger than your slice of butter. Then fold it left and right. Then roll it out. The thinner the better. I'll fold it back and forth and roll it again. Three times. Dear friends, it's better to do it more than five times.

9. 

   Step9:Then cut off the perimeter. Make a rectangle. Cut in two. Or cut it. As long as it's triangular.

10. 

    Step10:Tail cut a littl

11. 

    Step11:Then roll u

12. 

    Step12:That's how it rolls up.

13. 

    Step13:Here I fold back and forth three times, so the layering is not so obvious. If you want a better level. It's better five times. The thinner the better. The more times the better. 175 degrees 25 minutes. Color the egg. I use honey.