Cooking Steps

1. 

   Step1:1. Mix all ingredients of the water and oil skin and knead them into smooth dough for fermentation. 2. When the dough is fermented to twice the size of the exhaust gas, knead the dough and relax it for 15 minutes. 3. Cut the butter into small pieces, heat them with water and melt them into liquid state. Salt. Mix the flour and knead it into pastry dough. 4. Put the loose pastry dough on the chopping board and make it into a large piece. 5. Put the pastry dough on the pastry dough. Flatten it. Press it with a rolling pin. Make it spread in the middle of the pastry in a flat state. 6. Fold the pastry dough from the four sides to the middle to wrap the pastry in the dough. 7. Roll the folded dough into a rectangle. 8. Roll the two rolled dough into a rectangle Fold the end toward the middle and fold it in half. In this way, the dough can be turned into a rectangle by 90 degrees, and then rolled into a rectangle by 11 turns, then folded into a rectangle by 12 turns, and rolled into a dough of about thickness by 2 turns 0.2cm The rectangle of 13 is made with a fork to make some holes in it and then cut into several squares to remove the irregular corners. Instead of 14, put the cut square biscuit embryo between each biscuit on the baking tray Some crevices spray some water on the biscuit and put it in a warm place for about 25 minutes until it becomes the original One point five Put 2 times into the middle layer of the preheated 175 degree oven. Bake for about 13 minutes until the surface is golde