Cooking Steps

1. 

   Step1:First, divide the butter into two parts, 20g and 30g. Melt them in hot water separately. Or put them into the microwave oven to tinkle. Add 75g of boiling water into 250g of flour. Stir with chopsticks to form floccules. Then pour 75g of cold water and flour. Note: the amount of cold water is only a reference. It should be slightly adjusted according to the water absorption of each flour. Add 20g butter to the dough. Knead into a soft but tough dough. Relax the film for 30 minutes.

2. 

   Step2:Divide the flabby dough into 8 parts, and roll them into as thin a pancake as possible. As shown in the picture, it's better to be thin enough to see the mat below. In fact, the dough with good relaxation has good extensibility. Use the rolling pin to gently push the circle and enlarge it. Remember to apply oil on the chopping board to prevent sticking.

3. 

   Step3:Sprinkle a little salt on the dough. Brush another 30g of butter. Fold the dough like a fan and fold it into an organ fold. This step is to live with technology. The level of hand grasping depends on this step. I'm not good at technique. I need more practice

4. 

   Step4:Hold the right end with your hand. Stretch it while rolling it. Finally, dish it into a round cake. And continue to relax for 20 minutes. Be sure to pull the dough and roll it at the same time, so as to lift the layer better.

5. 

   Step5:Roll out as thin as possible after relaxation. Separate each cake with plastic wrap. Refrigerate it. When eating, you don't need to put oil directly. Remember to use chopsticks to put a pie wallet in it. Then the layers come out.

6. 

   Step6:Add a little more about the choice of oil. Most Chinese pastry will use lard. Because it has a good crisp effect. But now it's not so convenient to get lard. So we should choose butter next. If there is no butter, we can only use vegetable oil instead. In a word, the effect of shortening is lard > butter > vegetable oil.