Cooking Steps

1. 

   Step1:Dice the shallots.

2. 

   Step2:Bake in the oven at 150 ℃ for 7 minutes.

3. 

   Step3:The dough and pastry materials are mixed and agglomerated respectively. Cover with plastic film and ferment for 1 hour.

4. 

   Step4:Roll the fermented dough into skin.

5. 

   Step5:Fold up.

6. 

   Step6:Fold quilt method.

7. 

   Step7:Fold it up and roll it down. Repeat the folding and rolling action 5 times. This is the legendary fold quilt method.

8. 

   Step8:Put the pastry on the rolled dough.

9. 

   Step9:Roll the pastry right in the middle of the dough.

10. 

    Step10:Wrap both sides. Repeat the fold quilt method three times.

11. 

    Step11:Finally roll it into a 0.3cm thick skin.

12. 

    Step12:Make holes in the dough with a fork to prevent blistering when baking.

13. 

    Step13:Cut it. Put it in the baking tray. It can also be stenciled.

14. 

    Step14:Cover with plastic wrap. Leave in a warm place for 20 minutes. Ferment for the second time. The final oven is 150 degrees for 15 minutes. (due to different ovens, the temperature can be adjusted according to your own situation.) if the biscuit is too thick and not fully baked, turn the 120 ℃ fire to bake for another 5 minutes.

15. 

    Step15:Perfec