Cooking Steps

1. 

   Step1:Mix all the dough ingredients to the expansion stage and refrigerate for half an hour. Take out the dough and wrap it in flake butte

2. 

   Step2:After wrapping the flakes of butter, squeeze the necks tightly and roll out the long strips

3. 

   Step3:The first three fold is complete

4. 

   Step4:Rotate the folded dough 90 degrees and continue the above operation. Complete 3 folds in total. Roll the folded dough into 4mm thick and divide it into a triangle shape with a bottom edge of 9cm and a height of 15c

5. 

   Step5:Roll it up from the bottom of the triangle. Close it down. Ferment it to twice the size. Preheat the oven to 230 degrees. Bake for about 20 minutes.