Cooking Steps

1. 

   Step1:Materials other than butter and water are mixed. Add water slowly. Mix and make dough at the same time. Knead until smooth. Add butter in dough. Knead to the complete stage. This step took me an hour and a half. Kneading is really an effort. Be patient. Water must be added slowly. Avoid adding too much.

2. 

   Step2:After 15 minutes of relaxation, roll the dough into a rectangle. Refrigerate it for half an hour. After the butter is wrapped and softened, roll the dough into a rectangle sheet. Freeze for 20 minutes.

3. 

   Step3:Take out the dough and butter. Remove the fresh-keeping bag. Roll the dough into a rectangle larger than butter. Put the butter flake in the middle. The corner is facing the edge of the dough. Forgive me for forgetting to take a picture. Fold up the four corners of the dough just to cover the butter flake completely. Pinch the seam tightly. You can wait for a while to make the dough and butter flake soft. Then roll them into a big rectangle. Fold up a quarter on both sides and then pair them Fold. Let the dough relax for a while. Then fold up one third of one side. Then fold up the other one third and cover it. Then relax for a while. Roll it into a large sheet. The thickness is about 0.8cm. If you are in a hurry, you don't need to relax. Just roll hard.

4. 

   Step4:Do not use too shallow mold. Apply butter on the inside. Cut the dough into equal width strips. It is recommended that the width of the dough is half the depth of the mold. Fold the dough loose or stand on the plate inside the mold. Make sure to reserve an expansion space of about 30 degrees. Send it for about 30 minutes. Send it twice as large as before.

5. 

   Step5:Brush the whole egg liquid on the surface (I used two eggs. 75g into the dough. The rest brush the surface). Bake the oven at 210 degrees until the surface is colored. Adjust the time according to the mold and the height of the dough. Observe more to avoid over baking or under baking.