Cooking Steps

1. 

   Step1:[make vanilla sauce first] 1. Raw materials: 170ml milk, 35g white sugar, 2 yolks, 7g low powder, 7g corn starch, 1 vanilla pod or (1 drop of vanilla essence

2. 

   Step2:2. Method: break up the egg yolk, add sugar to dissolve it; sift low flour and corn starch, pour them into the egg yolk, add milk in several times; pour vanilla pods into the milk egg yolk; heat it to a paste under low heat. Put it into the decoration bag.

3. 

   Step3:1. Raw materials - high gluten powder - 120g, butter 20g, salt 1g, sugar 4G, water 60g, butter (for wrapping) 90g, flour proper amount (for anti sticking

4. 

   Step4:2. Cut the butter into small cubes and sift the flour. Mix and rub with hands until there is no butter particles. Then add sugar, salt and water (gradually add flour to the water) and knead the dough. Wrap dough with plastic wrap. Relax at room temperature for 20 minutes.

5. 

   Step5:3. Grind the butter into 1.5cm thick oblong slices. After rolling, the hardness of the butter should be basically the same as that of the dough. If the butter becomes soft, refrigerate it for a while.

6. 

   Step6:4. Spread thin powder on the chopping board. Roll the loose dough into a rectangle. When rolling out, roll out the four corners. It's easy to roll out the shape evenly. The width of the rolled dough should be the same as the width of the shaped butter. The length is three times of the butter. Put the butter in the middle of the dough. Wrap the two sides of the dough around the butter. Then knead the upper and lower ends. Exhaust the gas from left to right.

7. 

   Step7:5. Roll out the dough till it is 1.5cm thick. Fold it like a quilt. Wrap the plastic wrap and refrigerate it for 20 minutes.

8. 

   Step8:6. Repeat step 4 for two more times. Refrigerate twice for 20 minutes respectively and then reserve. If the dough is not used for more than one day, it can also be temporarily stored in a refrigerator freezer in a bag. It can be stored for 2 weeks or longer. Before use, it can be used after standing at room temperature for 20 minutes.

9. 

   Step9:7. Finally, roll the dough to a very thin degree. Less than 1 cm. Put it on the baking tray. Preheat the pastry first. Bake at 200 ℃ for about 15 minutes. Bake until crispy.

10. 

    Step10:[then make chocolate Qifeng] 1. Raw materials - 4 eggs. Sugar 60g. Salad oil

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