Cooking Steps

1. 

   Step1:After drying the pepper, use a rolling pin to grind it into powde

2. 

   Step2:Yeast dissolves in water. Allow to stand for five minutes, add baking soda, salt, pepper powder and softened butter into low gluten flour successively

3. 

   Step3:Pour in the yeast solution. Knead it into a uniform dough by hand. Wrap it with plastic wrap and let stand for 30 minutes

4. 

   Step4:Mix the pastry material well and make a dough.

5. 

   Step5:Flatten the skin and roll it into thin sheet

6. 

   Step6:Then fold it around. It's like folding a quilt

7. 

   Step7:Roll it into thin sheets again. Fold all four sides to the middle. Roll it out agai

8. 

   Step8:Put the pastry in the middle of the skin. Roll the pastry open with a rolling pin. Wrap the pastry tightly with the skin.

9. 

   Step9:Roll into thin sheet. Repeat step 7

10. 

    Step10:Finally roll it into a rectangle with a thickness of more than 0.2cm. Cut off the corners and immediately use a fork to prick even holes on it

11. 

    Step11:Divide into even squares. Drain into baking tray. Place in oven for fermentation.

12. 

    Step12:Ferment until the biscuit is a little thicker and then bake. 175 ℃. 15 minutes. Bake until the surface is slightly yellow.

13. 

    Step13:Bake

14. 

    Step14:Make a shap