Cooking Steps

1. 

   Step1:Make a nest of 250g flour for the center of the cake. In the middle of the nest, rub and dissolve the oil with the palm of your hand.

2. 

   Step2:Then rub the flour and oil on the edge of the nest.

3. 

   Step3:Use a rectangular plate to make a rectangle with a thickness of 5mm and put it into the freezer to refrigerate and solidify.

4. 

   Step4:Make a nest with 250g flour. Rub sugar, butter, eggs and water in the nest, then mix the flour and make a dough.

5. 

   Step5:Rolling the dough into a rectangle (water skin) is a little more than twice the size of the crisp heart.

6. 

   Step6:Put the frozen heart in half of the water skin.

7. 

   Step7:Put the crispy pericardium on with water skin. Lock the three sides.

8. 

   Step8:Use the wooden roll to knock slowly from the middle to the outside.

9. 

   Step9:Press it into a 5mm rectangle.

10. 

    Step10:Fold both ends into the middle.

11. 

    Step11:Four folds.

12. 

    Step12:Refrigerate in the freezer until the oil solidifies.

13. 

    Step13:Then take it out and roll it out with wood to knock it from the middle to the outside.

14. 

    Step14:Press to 5mm rectangle.

15. 

    Step15:Fold both ends into the middle.

16. 

    Step16:Four folds.

17. 

    Step17:Refrigerate in the freezer until the oil solidifies. At this time, Lingnan pastry has been mostly completed.