Cooking Steps

1. 

   Step1:Mix the flour and salt. Pour in cold water and softened butter. Mix with spoon.

2. 

   Step2:Pour it on the chopping board and knead it evenly. Don't knead it too long. Knead it into a ball. If you knead the gluten, it is easy to shrink

3. 

   Step3:Wake up for 20 minutes with a basin butto

4. 

   Step4:Roll it out. Roll it twice as much as butter. Each side is finger wide

5. 

   Step5:Butter is made into squares in advanc

6. 

   Step6:Put the butter into the bag. Close up and squeeze tightly.

7. 

   Step7:Pinc

8. 

   Step8:Roll it out. Sprinkle some low powder at any time. When rolling, use a rolling pin to tap the dough and then roll it out. Roll both sides. Roll from the middle to both sides. Don't roll from one end to the othe

9. 

   Step9:Fold alignment long and short at both end

10. 

    Step10:Fold u

11. 

    Step11:Long side and short side can avoid too thin or too thick fold and no butte

12. 

    Step12:Wrap, freeze, take out and then open

13. 

    Step13:Fold it three times. Wrap it with plastic wrap. Freeze it. Repeat this step onc

14. 

    Step14:Finally roll it out and cut off the leftovers. Put it in a baking pan. Freeze i

15. 

    Step15:Preheat oven 200 degrees. Bake at 200 ℃ for 15 minutes. Bake at 170 ℃ for 10 minutes. Pay attention to coloring. Bake the finished product to cool. Cut into three pieces of uniform size. The knife should be fast. Do not cut back and fort

16. 

    Step16:Squeeze on the casserole. Put one layer. Squeeze again. When it's one layer, sift the sugar powder